Julia Rutland

Lemon Meringue Pie

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Preparation info
  • Makes

    1

    ( 9 inch ) pie
    • Difficulty

      Easy

Appears in
Eggs: 50 Tried & True Recipes
Eggs

By Julia Rutland

Published 2021

  • About

Always use fresh juice when making this pie so the lemon curd filling tastes tangy and bright. You don’t have to cover the pie during the first round of chilling, but any leftovers should be covered in the fridge. Insert toothpicks and let plastic wrap rest on top to keep it from sticking to the meringue.

Ingredients

  • 1 purchased refrigerated piecrust
  • 1½ cups water
  • 1¼ cups gra

Method

Preheat oven to 425°F. Fit piecrust in a 9-inch pie plate and bake according to package directions. (If using a homemade crust, prick bottom and edges with a fork or line with aluminum foil or parchment paper and fill with baking weights or dried beans.