Peep's Lemon Meringue Pie
This pie has a perfect balance of sweet and tart filling and the meringue is nicely flavored.
1 1/2 c. sugar
1/3 c. plus 1 TBSP cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 TBSP Butter
2 tsp grated lemon peel (zest)
1/2 c. fresh lemon juice (≈ juice of 2 medium lemons)
2 drops yellow food color (optional)
1 - 9 inch (blind) baked pie shell
(Meringue recipe below)
To blind bake pie crust:
Preheat oven to 450°F.
Line pie plate with pastry dough.
Flute edges of dough.
Dock (poke holes with a fork) bottom and sides of dough.
Place waxed paper in the pie plate and weigh down with pie weights, rice or dry beans to prevent it from shrinking or puffing up.
Bake for 10 minutes.
Remove the pie weights and bake an additional 2 minutes or until nicely browned.
Filling:
Preheat oven 400°F.
Mix cornstarch and sugar in 1 ½ quart saucepan.
Stir in water gradually.
Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks.
Blend into hot mixture in saucepan.
Boil and stir 1 minute.
Remove from heat; stir in butter, lemon peel, lemon juice and food color.
Pour into baked pie shell.
Spoon meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
If desired use spatula or whisk to "pull" up the whites here and there to create peeks.
Bake until delicate brown, about 10 minutes.
Cool to room temperature away from draft.
May be served warm or refrigerate till completely chilled (we like it cold).
Refrigerate any remaining pie immediately.
Meringue:
3 egg whites
1/4 tsp cream of tartar
6 TBSP Sugar
1/2 tsp vanilla
Beat eggs whites and cream of tartar until foamy (I use my kitchen aid stand mixer with a copper bowl insert which reacts with whites and makes a stiff meringue). Beat in sugar, 1 TBSP at a time; continue beating stiff and glossy. DO NOT UNDERBEAT. Beat in vanilla.
This pie has a perfect balance of sweet and tart filling and the meringue is nicely flavored.
1 1/2 c. sugar
1/3 c. plus 1 TBSP cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 TBSP Butter
2 tsp grated lemon peel (zest)
1/2 c. fresh lemon juice (≈ juice of 2 medium lemons)
2 drops yellow food color (optional)
1 - 9 inch (blind) baked pie shell
(Meringue recipe below)
To blind bake pie crust:
Preheat oven to 450°F.
Line pie plate with pastry dough.
Flute edges of dough.
Dock (poke holes with a fork) bottom and sides of dough.
Place waxed paper in the pie plate and weigh down with pie weights, rice or dry beans to prevent it from shrinking or puffing up.
Bake for 10 minutes.
Remove the pie weights and bake an additional 2 minutes or until nicely browned.
Filling:
Preheat oven 400°F.
Mix cornstarch and sugar in 1 ½ quart saucepan.
Stir in water gradually.
Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks.
Blend into hot mixture in saucepan.
Boil and stir 1 minute.
Remove from heat; stir in butter, lemon peel, lemon juice and food color.
Pour into baked pie shell.
Spoon meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
If desired use spatula or whisk to "pull" up the whites here and there to create peeks.
Bake until delicate brown, about 10 minutes.
Cool to room temperature away from draft.
May be served warm or refrigerate till completely chilled (we like it cold).
Refrigerate any remaining pie immediately.
Meringue:
3 egg whites
1/4 tsp cream of tartar
6 TBSP Sugar
1/2 tsp vanilla
Beat eggs whites and cream of tartar until foamy (I use my kitchen aid stand mixer with a copper bowl insert which reacts with whites and makes a stiff meringue). Beat in sugar, 1 TBSP at a time; continue beating stiff and glossy. DO NOT UNDERBEAT. Beat in vanilla.
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