Lemon Meringue Pie
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 8 servings
- Ingredients
- 7
About this dish
The lemon filling is thickened with cornstarch and finished with butter for gloss.
Read more
Meringue goes on while that curd is still hot and is spread right to the crust, which seals the bottom and keeps it from weeping, and a short spell at 200°C browns only the tips of the peaks. Chill it before slicing for clean layers.
Ingredients
Instructions
- 1
Fit 1 pie crust snugly into the pan and tidy the edge so it holds its shape.
Blind-bake at 180C until the base looks dry and lightly colored, then let it stand while the filling is cooked.
- 2
Combine 120 ml lemon juice, water, part of the 220 g sugar, and 30 g cornstarch in a saucepan.
Cook over medium heat, whisking constantly, until the mixture turns glossy and thick enough to leave tracks.
- 3
Lower the heat and whisk in 4 egg yolks gradually, moving quickly as they meet the hot lemon base.
Keep stirring so the yolks do not scramble, and cook only until the curd looks smooth and cohesive.
- 4
When the curd is thick, turn off the heat and melt in 40 g butter.
Once it looks shiny and coats the spatula heavily, pour it straight into the baked crust while still hot.
- 5
Whip 4 egg whites, adding the remaining sugar in portions as the foam builds.
Continue until the meringue is dense, glossy, and holds firm peaks that do not bend over.
- 6
Spread the meringue over the hot lemon curd, sealing it all the way to the crust edge to reduce moisture between layers.
Bake briefly at 200C until the peaks brown, then cool and chill before slicing cleanly.
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