The light flavor of this lemon meringue pie makes it the perfect treat for spring. Whether you serve it as the signature dessert for Easter dinner or you make this pie “just because”, this pie will always be a crowd pleaser. Here is a simple recipe that you can whip up in no time!
Lemon Meringue Pie Recipe
Adapted from Betty Crocker
Ingredients:
- 1 prepared piecrust
For the filling:
- 3 egg yolks
- 1 ½ cups granulated sugar
- ½ cup plus 1 tablespoon cornstarch
- 1 ½ cups water
- 3 tablespoons butter
- 2 teaspoons grated lemon peel
- ½ cup lemon juice
- 2 drops yellow food coloring, for presentation
For the meringue:
- 3 egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons sugar
- ½ teaspoon vanilla extract
Directions:
You can use any piecrust recipe that you desire. To save time, you can also purchase uncooked piecrust in the refrigerator or frozen foods section of your favorite super market.
Preheat the oven to 475 degrees Fahrenheit. Place the rolled out piecrust onto the bottom of a standard 9-inch pie plate. Trim the pastry that is hanging over the edges of the pie plate with your fingers. Prick the bottom of the pastry with the tines of a fork. Place the pie plate in the center of the oven and bake for 8 minutes, or until the crust is a light golden brown. Remove from the oven and place the pie plate on a wire rack to let it cool.
Reduce the oven temperature to 400 degrees Fahrenheit.
For the filling:
Add the egg yolks to a small bowl and gently whisk them with a fork and set aside. Add the cornstarch and sugar to a 2-quart saucepan and stir with a wooden spoon. Slowly stir in the water. Turn on the stove to medium heat. Stir the mixture constantly with a wooden spoon until it comes to a boil. Stir vigorously for one minute as it boils.
Slowly stir in half of the hot mixture into the egg yolks, stirring vigorously. Add the egg mixture back into the saucepan and boil for 2 minutes, stirring vigorously. Remove the saucepan from the heat and add the butter, lemon peel, lemon juice, and optional food coloring. Pour the mixture immediately into the cooled piecrust.
For the meringue:
Add the egg whites and cream of tartar to a medium bowl and beat on high speed with the electric mixer until it gets foamy. Add the sugar 1 tablespoon at a time, beating on high speed after every tablespoon. After all the sugar is added, continue beating until the mixture is stiff and glossy. Add the vanilla extract and beat a little longer until it’s well incorporated into the mixture. Spoon the meringue over the hot filling and spread it with a clean rubber spatula until evenly distributed.
Bake the pie in the center of the oven for 8-12 minutes, or until the meringue turns a light golden brown. Remove the pie from the oven and let cool in the refrigerator for at least 2 hours before serving.