Hi There! Happy Friday. Can I just say winner, winner, chicken dinner! This pie is fabulous!
Is your mouth watering yet? This was inspired by Pinterest, and actually looks exactly like her picture. You can see her full blog post HERE!
This lemon flavor is there, but it is not overwhelming in my opinion, the meringue held up fine, it is really good! This is how the pie looks fresh out of the oven! Yummy!
Lemon Meringue Pie
- 1 Baked Pie Crust
- TANGY LEMON FILLING
- 1 1/3 Cup Granulated Sugar
- 1/3 Cup Cornstarch
- 2/3 Cup Milk
- 1/2 Cup Water
- 2/3 Cup Freshly Squeezed Lemon Juice
- 1 TB Lemon Zest
- 5 Whole Egg Yolks (whisk together)
- 2 TB Butter
- 1/2 TSP Vanilla
- 1 TB Cornstarch
- 1 TB Sugar
- 1.3 Cup Water
- 5 Whole Egg Whites, make sure there is no yolk!
- 1/4 TSP Cream OF Tartar
- 1 TSP Vanilla
- 1/2 Cup Sugar
- Preheat oven to 325 degrees.
- Im a medium size saucepan, combine 1 1/3 Cup sugar, and 1/3 Cup cornstarch, until well combines. Slowly stir in milk, lemon juice and 1/2 Cup water. Stir to prevent lumps.
- Add lemon zest and bring to a boil. Stir until mixture starts to thicken.
- Whisk 1/4 Cup at a time of lemon mixture into egg yolks, until 1 cup of lemon mixture has been added to egg yolks. Add egg yolk mixture to lemon mixture. Stir while returning to boil. Cook an additional 1-2 minutes, until mixture has thickened. Remove from heat. Whisk in butter and vanilla.
- Pour mixture into baked pie crust and set aside.
- In small saucepan combine 1 TB cornstarch with 1 TB sugar until combined. Slowly pour in 1/3 Cup water, while stirring to prevent lumps. Bring to a boil. Cook for 20 seconds once boiling, remove from heat to cool.
- Beat egg whites, cream of tartar and vanilla together until soft peaks form.
- Slowly add 1/2 Cup sugar while beating. Beat until stiff peaks form and mixture becomes glossy.
- On low speed, mix in 1 TB of cooked cornstarch mixture at a time until all cornstarch has been added.
- Mound meringue mixture over pie filling, and anchor to the edge of pie crust to prevent shrinking. Use the back of a spoon to from small peaks all over pie.
- Bake in preheated oven for 18-25 minutes, until lightly brown on top.
- Cool pie completely before slicing, or refrigerate for 6 hours or until cold for best flavor.
Info you might find useful:
What are soft peaks?
- Soft peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted. Medium peaks hold their shape pretty well, except that the tip of the peak curls over on itself when the beaters are lifted. Stiff or firm peaks stand straight up when the beaters are lifted.
What are stiff peaks?
- Stiff or firm peaks stand straight up when the beaters are lifted. (Medium-stiff peaks are just stiff enough to stand up firmly but with a slight curl at the tip.)
My thoughts. This pie is really good! Really good! I will most certainly make again.
I thought I made a mistake while making the lemon filling, as I only added 1/3 cup cornstarch (as recipe states), I thought for some reason it was 2/3 cup cornstarch. My filling was not thickening so I added another 1/3 cup of cornstarch, for a total of 2/3 cup of cornstarch, then it thickened super quick. The pie turned out great with my addition of the extra 1/3 cup cornstarch, probably will make the same way when I make it again. Just a thought!
I do hope you give this recipe a try even though it is more of a summer pie than winter, but like I said, this was really good. You can find my video tutorial HERE!
Hope you have a Fabulous Friday and wonderful weekend. Hugs, Stac’