Lemon Meringue Pie
Ingredients
Pie Crust
-
2
Tbsp.
sugar
-
2
tsp.
kosher salt
-
2⅔
cups
all-purpose flour
-
1½
cups
chilled unsalted butter
Pie Filling
-
1
cup
sugar
-
⅓
cup
cornstarch
-
2
large
eggs
-
4
large
egg yolks
-
4
whole
lemons (zest)
-
1
cup
fresh lemon juice
-
1
tsp.
kosher salt
-
3
Tbsp.
chilled unsalted butter
Meringue Assembly
-
4
large
egg whites
-
¾
cup
sugar
-
½
tsp.
kosher salt
-
¼
tsp.
cream of tartar
Instructions
- Prepare the pie crust by mixing sugar, salt, and flour, then incorporating the butter until crumbly. Add ice-cold water and form into a shaggy dough, then chill.
- Roll out the dough, fit it into a pie plate, and chill again before baking.
- Preheat the oven and bake the crust with weights until golden brown, then cool.
- For the filling, whisk together sugar, cornstarch, eggs, and lemon zest, then cook over medium heat until thickened.
- Stir in lemon juice, salt, and butter until melted, then pour into the baked crust and chill until set.
- For the meringue, combine egg whites, sugar, salt, and cream of tartar over simmering water, stirring until warm.
- Beat the mixture until stiff peaks form, then pipe onto the chilled lemon filling.
- Toast the meringue with a kitchen torch or under a broiler until golden.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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