Lemon Meringue Pie

It doesn't get much better than a cool slice of lemon meringue pie on a hot summer evening.  Give me a glass of iced tea and a slice of pie and I'm a happy girl.  

For the crust:  
All Butter Crust for Sweet and Savory Pies or your favorite crust
1/2 cup graham cracker crumbs (optional)

Make your dough using your favorite recipe or this All Butter Crust for Sweet and Savory Pies (Pâte Brisée).  It's fantastic and fairly easy.  I make the first recipe in the link.  If you use this recipe, make a half recipe or freeze half the dough for future use since we are making a one crust pie.

To help keep your crust nice and crispy, you can roll your dough out on graham cracker crumbs.  Sprinkle with more crumbs while rolling out the dough.  Custard pies often create soggy crusts and graham cracker crumbs added to the crust can help keep them crisp.  

Follow the instructions to Pre-Bake a Pie Crust.  You will pre-bake with pie weights or dry beans as shown.  

For the filling:  

1 1/2 cups cold water
1 cup sugar
1/4 cup cornstarch
1/8 tsp. salt
6 large egg yolks
1 T. grated lemon zest
1/2 cup fresh lemon juice (3-6 lemons, depending on size)
2 T. butter

Once you have baked a crust and let it cool, you can make the filling.  It is a good idea to juice and zest your lemons and separate your eggs ahead of time.  Since you are using 6 eggs, but only 4 egg whites, you can freeze the extra two egg whites for future use like in an Angel Food Cake.  

To make the filling:  

1.  Combine the water, sugar, cornstarch and salt.  Cook and stir over medium heat with a whisk until simmering.  

2.  When the mixture starts to thicken and look clear, add the egg yolks, two at a time.  

3.  Stir in the zest, lemon juice, and butter.  Return to a full simmer, then remove from the heat.  

Next you will prepare the meringue.


For the meringue:

4 large egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
1/2 cup sugar

1.  Beat egg whites with cream of tartar until frothy.  

2.  Add vanilla extract.  Then gradually beat in sugar, a little at a time.

3.  Continue beating until stiff and glossy.  

Pour the hot filling into a pie crust.

Place large dollops of meringue on top of the lemon filling.  Then gently smooth the meringue to the edges sealing the meringue to the crust to prevent shrinking.  

Use a scraper or the back of a spoon to form pretty little peaks in the meringue.  

Bake in a 325 degree oven for about 20 minutes until lightly browned.  Cool to room temperature in a slightly warm place.  Refrigerate any leftovers.  

The lemon filling recipe is adapted from the America’s Test Kitchen Family Cookbook Copyright © 2006.  Published by America’s Test Kitchen.  All Rights Reserved.