Mom's Lemon Meringue Pie
Description
This recipe starts with a flakey homemade pie crust that is filled with smooth and creamy lemon filling and topped with toasted meringue. It is totally irresistible!
Ingredients
Pie Crust
- 1 All Butter Pie Crust
- 1 Egg White
- 1 teaspoon Water
For the Filling
For the Meringue
- 6 Egg Whites, room temperature
- 1/8 teaspoon Salt
- 1/4 teaspoon Cream of Tarter
- 1/2 Cup Sugar
Instructions
Pie Crust
- Prepare the pie crust and then chill the dough in a glass or ceramic plate (9" pie plate) for about 30 minutes.1 All Butter Pie Crust
- Preheat the oven to 425 degrees F with a cookie sheet if you're extra worried about a soggy crust. I generally skip this.
- Poke a few holes on the bottom and sides of the crust, about 8-10 and lay parchment on top. Fill 1/2-2/3 the way full of pie weights or dried beans.
- Bake for 17-20 minutes then remove from the oven and take out the weights and parchment.
- Bake for an additional 5-10 minutes.
- Brush with an egg wash which has been whisked together (egg white and water or 1 egg yolk and 2-3 teaspoons heavy cream.) and bake 1-2 minutes more to seal the crust.1 Egg White, 1 teaspoon Water
For the Filling
- Combine EZ gel, salt, and sugar in a large sauce or stock pan.1 Cup Sugar, 2/3 Cup EZ Gel, 1/2 teaspoon Salt
- Blend in water until smooth.1 ⅓ Cups Water
- Cook over medium heat, stirring constantly, until thick and clear (5-8 min).
- Remove from heat.
- Stir in lemon juice and zest.2 ½ teaspoons Lemon Zest, 1/3 Cup Lemon Juice
- Cook 2 min.
- Blend a small amount of hot liquid with egg yolks-whisking quickly- to bring the yolks up to temperature without cooking them too fast.4 Egg Yolks
- Return to pan and cook 2 min. stirring constantly.
- Remove from heat, add butter.2 Tablespoons Butter
- Pour immediately into cooked pie shell (I like to use 1/2 a recipe of Kristin's magic pie crust).
- Take a large spatula full of meringue and spread it around the outer edge of the pie like a donut, pressing it against the crust to completely seal together crust and meringue. Pile all of the remaining meringue into the center like a large dome and switch to a small spoon. Using the back of the spoon, swirl and lift the spoon to create mountain peaks and valleys.
- Bake at 375 10-12 min, or until meringue is golden brown in the valleys.
- Serve room temp or chilled. Store leftovers in the fridge.
For the Meringue
- Beat egg whites with salt and tarter on high until soft peaks form.6 Egg Whites, 1/8 teaspoon Salt, 1/4 teaspoon Cream of Tarter
- Add sugar gradually while beating.1/2 Cup Sugar
- Beat until stiff peaks form.
- Spread meringue on top of hot lemon filling.
- Use the back of a spoon or spatula to create peaks.
- Bake as directed above.
Equipment
Notes
For more lemon flavor, increase the lemon juice or both zest and juice, but however much juice you increase you need to decrease in water. If you go 1/2 cup juice, take out a few tablespoons of water.
See notes in post on avoid a weeping pie, separated and shrunk meringue and soggy crust.
store in the refrigerator
Nutrition
Calories: 215kcal