Lemon Meringue Pie

Name: Lemon Meringue Pie
Yield: Makes one 9-inch (23 cm) pie | Serves 8
Ingredients: ¼ cup (60 mL) water; 1¼ cups (310 mL) sugar; 1 Tbsp (15 mL) finely grated lemon zest; 6½ Tbsp (97.5 mL) cornstarch; ⅔ cup (160 mL) fresh lemon juice; 5 egg yolks (reserve the whites for the meringue); 2 Tbsp (30 mL) unsalted butter; 5 egg whites, at room temperature; 1 cup (250 mL) sugar; 1 tsp (5 mL) cream of tartar; 1 egg white; ½ recipe Double-Crust Pie Dough, chilled; 1¾ cups (435 mL) water

Preparation info

Makes one 9 inch 23 cm ) pie | Serves
8

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Lemon meringue pie is well worth the effort. Give yourself ample time to make the crust, the filling, and the meringue. The meringue for this recipe is quite different from the style you typically see on a lemon meringue pie. It requires using a candy thermometer, but the result is a stable and fluffy meringue that has a very fine bubble structure, and it does not weep or slide off the filling.

Ingredients

Pie
Vegetarian

Ingredients

Method