Lemon Meringue Pie (Print Version)
# Ingredients:
→ Pie Crust
01 -
Dough for single-crust pie
→ Lemon Filling
02 -
1 cup sugar
03 -
1/4 cup cornstarch
04 -
3 tablespoons all-purpose flour
05 -
1/4 teaspoon salt
06 -
2 cups water
07 -
3 large egg yolks, beaten
08 -
1 tablespoon butter
09 -
1/4 cup lemon juice
10 -
1 teaspoon grated lemon zest
→ Meringue
11 -
3 large egg whites, room temperature
12 -
1/4 teaspoon salt
13 -
1/2 cup sugar
# Instructions:
01 -
On a lightly floured surface, roll dough to a 3 millimeters thick circle; transfer to a 23 centimeter pie plate. Trim to 1.3 centimeters beyond rim of plate; flute edge. Refrigerate for 30 minutes. Preheat oven to 220°C.
02 -
Line crust with a double thickness of foil. Fill with pie weights, dried beans, or uncooked rice. Bake on a lower oven rack until the edge is golden brown, about 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 175°C.
03 -
In a medium saucepan, combine sugar, cornstarch, flour, and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 more minutes. Remove from heat.
04 -
Gradually stir 1 cup of the hot mixture into the egg yolks; return all to the saucepan. Bring to a boil and cook while stirring for 2 minutes. Remove from the heat and stir in butter, lemon juice, and zest until smooth. Pour into the prepared pie crust.
05 -
In a bowl, beat egg whites and salt until stiff but not dry peaks form. Gradually beat in sugar until soft peaks form. Spread over pie, ensuring to seal edges to the crust.
06 -
Bake at 175°C until the meringue is golden, about 12-15 minutes. Cool completely. Store any leftovers in the refrigerator.
# Notes:
01 -
To prevent meringue from weeping, make sure the filling is hot when spreading the meringue over the pie.