Lemon Meringue Pie

Name: Lemon Meringue Pie
Yield: Makes one 9-inch (23-cm) pie
Cuisine: American
Ingredients: 1 bottom crust, blind-baked (½ recipe any crust type—try the Seeded Crust with poppyseeds); Lemon Poppyseed Meringue; 3 egg yolks (use the whites to make the meringue); 1 egg; 1¼ cups (250 g) sugar; ¼ cup (30 g) cornstarch; 3 tablespoons cold unsalted butter; 1 cup plus 2 tablespoons (270 ml) freshly squeezed lemon juice, from about 8 to 10 lemons; ¼ teaspoon salt

Preparation info

Makes
one
9 inch pie

Difficulty
Easy

Appears in

Pie for Everyone

By Petra Paredez

Published 2020

About

The combination of silky meringue and tangy, jiggly lemon curd is timeless and practical—the number of yolks in the filling matches the number of whites in the meringue. A poppyseed crust and meringue adds a pleasing texture and a bit more complexity.

Ingredients

1¼ cups (250 g) sugar
¼ cup (30 g

Americas
United States
Vegetarian
Pie
New York

Method

In a medium bowl, whisk together the sugar, cornstarch, and salt, making sure that the starch is evenly dispersed. Whisk in the egg yolks, whole egg, and ¼ cup plus 2 tablespoons (