Lemon Meringue Pie
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Serves 8
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Source: Adapted from Cooks Illustrated (11/94)
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Wonderfully lemony, with a contrast of tart and sweet, Lemon Meringue Pie is an American favorite. This one is especially
flavorful and has a meringue that tends not to weep, due to the addition of a little cornstarch. You can use the usual Flaky Pie Crust (½ recipe, prebaked) or use this easy, press-in crust (no rolling required!) that my grandmother used with her lemon
meringue pie. This crust is very easy and always crumbly-tender. The sesame seeds add a nice nuttiness.
Crust:
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1
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cube
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butter
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4
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ounces
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115
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grams
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1
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cup
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flour
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4
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ounces
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115
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grams
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1
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tsp
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sugar
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5
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ml
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½
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tsp
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salt
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2.5
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ml
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4
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Tbs
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sesame seeds
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60
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ml
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Lemon Filling:
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1½
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cups
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sugar
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11
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ounces
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300
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grams
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⅜
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cup
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cornstarch
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95
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ml
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⅛
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tsp
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salt
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2¼
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cups
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cold water
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18
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fl. ounces
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565
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ml
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7
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large
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egg yolks, lightly beaten
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1½
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Tbs
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lemon zest
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22
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ml
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¾
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cup
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lemon juice
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6
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fl. ounces
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190
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ml
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3
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Tbs
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unsalted butter
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45
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ml
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Meringue:
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1½
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Tbs
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cornstarch
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22
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ml
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½
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cup
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water
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4
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fl. ounces
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125
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ml
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⅜
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tsp
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cream of tartar
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¾
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cup
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sugar
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5.5
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ounces
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150
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grams
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5
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large
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egg whites
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¾
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tsp
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vanilla
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3
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ml
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Crust:
Preheat oven to 350°F [175°C].
Mix the dry ingredients together.
Cut in the butter until the mixture is mealy.
Press evenly into a 9” [23 cm] deep-dish pie pan, covering the bottom and sides up to the lip of the pan.
Prick the crust all over the bottom and sides with a fork.
Bake for approximately 15 to 20 minutes or until golden brown.
Lemon Filling:
Mix the first 4 ingredients in a large, non-reactive pan (do not use aluminum).
Bring the mixture to a simmer over medium heat, whisking occasionally at the beginning of the process and more frequently as the mixture begins to thicken.
When the mixture starts to simmer and turn translucent, add a bit of the mixture to the beaten egg yolks.
Mix the egg yolk mixture back into the pan to continue cooking.
Whisk in the zest, then the lemon juice and finally the butter.
Bring the mixture to a good simmer, whisking constantly.
Remove from heat, place plastic wrap directly on the surface of the filling to keep it hot and prevent a skin from forming.
Meringue Topping:
Mix the cornstarch with the water in a small saucepan.
Bring to a simmer, whisking occasionally in the beginning and more frequently as the mixture thickens.
When the mixture starts to simmer and turn translucent, remove from heat.
Let cool (do not refrigerate) while beating egg whites.
Preheat oven to 325°F [165°C].
Mix the cream of tartar (not absolutely necessary) and the sugar together.
Beat the egg whites and vanilla until frothy.
Beat in sugar mixture, 1 tablespoon at a time, until sugar is incorporated and mixture forms soft peaks.
Add the cooled cornstarch mixture, 1 tablespoon at a time, beating constantly.
Continue to beat the meringue until stiff peaks form.
Construction:
Remove the plastic wrap from the filling and pour the filling into the baked pie crust.
Carefully spoon the meringue over the filling, covering as much of the filling as evenly as possible.
With a knife or spatula, spread the meringue fully over the filling.
Make sure the meringue comes to the crust edge, completely sealing the filling.
Bake for 8 to 12 minutes or until the meringue is a golden-brown.
Cool for at least 2 hours (4 is better) to allow the filling to set before cutting. If refrigerated, the meringue tends to weep (gets
small droplets of water on the surface), so try to avoid needing to refrigerate it to cool it down.
Notes:
If you are making only a regular 9” pie (about an inch deep) you only need 2/3 the recipe for the filling and meringue.
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