Deluxe Lemon Meringue Pie
Submitted by Maira
A from-scratch lemon meringue pie with a tangy five-egg-yolk filling, fresh lemon juice, and a tall, golden meringue topping. Bold citrus flavor in every silky bite.
YIELD
1 piePREP
20 minCOOK
30 minREADY
50 minFive egg yolks. That’s what makes this lemon meringue pie so rich, so silky, and so deeply yellow that it practically glows.
The filling cooks on the stovetop with fresh lemon juice, butter, and grated lemon rind until it’s thick enough to hold its shape in the shell. It’s bracingly tart and unapologetically lemony.
Then all five egg whites get whipped with cream of tartar and sugar into a billowing meringue that browns to gold tips in the oven.
Spread the meringue over the hot filling and seal it to the crust edges. That seal is what keeps it from weeping.
Chef Tips
- Beat the egg yolks until they’re thick and pale yellow before adding them to the lemon mixture. This helps prevent curdling
- Spread the meringue onto the filling while the filling is still hot. This starts cooking the bottom of the meringue and prevents that watery layer from forming
- Seal the meringue all the way to the pastry edge. Any gaps will cause shrinking
- Cool completely at room temperature before refrigerating. Cutting too soon gives you a runny slice
Ingredients
Directions
Combine 1½ cups sugar, cornstarch, and salt in a large, heavy saucepan; mix well.
Gradually add water and lemon juice, stirring until mixture is smooth.
Beat egg yolks until thick and lemon-coloured; gradually stir into lemon mixture.
Add butter, and cook over medium heat, stirring constantly, until thickened and bubbly.
Cook 1 minute, stirring continuously.
Remove from heat; stir in lemon rind.
Pour into pastry shell.
Beat egg whites and cream of tartar at high speed just until foamy.
Gradually add ½ cup plus 2 tbsp sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Beat in vanilla and spread meringue over hot filling, sealing to edge of pastry.
Bake at 325 degrees for 25 to 30 minutes, or until meringue is golden brown.
Cool to room temp.
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