Fresh lemon zest using a zester
For the recipe...
1 baked pie crust. Either a homemade pie crust or a premade crust. (Tip: use a fork and the bottom and sides of the crust in the dish to prevent the crust from bubbling while baking). Lightly beat 1 egg white and brush the crust during the last five minutes of baking to seal it for the lemon filling. Be sure to do this step to prevent crust from getting soggy from the filling.
1 cup + 1 Tbsp sugar
2/3 cup water
1/2 cup Clabber Girl Corn Starch
3/4 cup lemon juice
2 1/2 tsp grated lemon zest (about 3 lemons)
4 large egg yolks
1 pinch of kosher salt
1 1/4 cups boiling water (that will be added in).
4 large egg white at room temperature
1 Tbsp Clabber Girl Corn Starch
1/4 cup water
1/2 cup sugar
1/2 tsp cream of tartar
Directions for the filling:
In a medium sauce pan, combine the corn starch, sugar and salt together and whisk to get rid of all the chunks. Then add the remaining filling ingredients except the boiling water and mix until it is combined thoroughly.
Add the boiling water and whisk the mixture together. Bring it to a boil and continue stirring. Reduce heat and cook and continue to stir for about a minute more. The filling mixture will turn a glossy yellow.
Immediately pour the filling mixture into the prepared pie crust. Allow the filling to cool completely then put in the refrigerator so it is nice and cool for the meringue.
Directions for the meringue:
Preheat oven to 350 degrees.
Mix the corn starch and water together in a pan on medium heat. Stir constantly until it thickens into a gel. This happens fast, about 2 minutes. Set the gel aside. In a mixing bowl, gently beat the egg whites and the cream of tarter to dissolve. Using a hand mixer, begin beating until foamy, then slowly sprinkle in the sugar while beating. Continue to beat until stiff glossy peaks form. Then add the gel that was set aside and continue to beat a little longer.
Stiff glossy peaks forming
Immediately spread the meringue on the cooled pie and spread out using a spatula. Smooth it out or add peaks with the meringue. Place in the oven and bake for 12 to 15 minutes or until golden brown for your liking. Let cool for 15 minutes before cutting and serving.
Tips for the meringue:
Making the meringue for the pie can be a bit tricky! Here are some tips to help make a great meringue.
Use fresh eggs for the meringue. Make sure they are at room temperature. Fresh eggs will give you more of a fluffy volume of meringue than older eggs. Room temperature eggs will beat faster than colder eggs right out of the refrigerator.
Heat plays a major part in making meringue. The humidity in the air will cause your meringue to loose volume and flatten faster.
Stainless steel or glass bowls work best for making meringues. Plastic bowls can carry traces of oils or grease that will effect the stiffness of your meringue.
Use a hand mixer to whip the egg whites rather than beating them by hand. It can take a while and for the meringue to form constant whipping is needed.
By cooling the lemon filling of the pie before adding the meringue will help the meringue to stay stiff and set during baking and afterwards.
When serving the lemon meringue pie, use a knife dipped in cold water to help prevent your meringue from breaking down at serving.
Lemon meringue pie only lasts generally a day, maybe 2 and then the meringue will start breaking down and weep. It is great to make as a pie that will be enjoyed in the day of baking.
Enjoy this classic lemon meringue pie recipe. The wonderfully delicious tart flavor with the creamy meringue is a family favorite.
This post is sponsored by Clabber Girl Corn Starch but my
thoughts/opinions are always 100% my own.