Lemon Meringue Pie

Filling

4 large egg yolks
3 large eggs
1 cup granulated sugar
¾ cup fresh lemon juice
2 tbsp cornstarch
1/2 cup (1 stick) chilled butter, cut into small pieces

Meringue

4 large egg whites
1/4 tsp cornstarch
1/4 tsp cream of tartar
1/2 cup superfine sugar
1 tsp vanilla extract

Preheat oven to 350° F.
In top of a double boiler, whisk together egg yolks, eggs, sugar, lemon juice and cornstarch. Place over simmering water. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not let mixture boil. Remove from over water and stir in butter. Pour into crust.

In very clean, cool bowl, beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar until soft peaks form. Gradually beat in sugar and vanilla at high speed until stiff, but not dry. Beat until peaks form.
Drop by spoon fulls onto top of lemon filling (or can pipe on using a pastry bag) filling to edge of crust.

Bake pie until meringue is golden - 12 to 15 minutes.

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