Lemon Meringue Pie Recipe
Do you want the best Lemon Meringue Pie recipe? An assortment of fabulous flavors, the Lemon Meringue Pie recipe is one of those Canadian dishes you simply shouldn't miss. I prefer to make Lemon Meringue Pie as a Dessert for all my family get-togethers. Stock up on Milk Product as you will want to make this Lemon Meringue Pie time and again. Stop looking and try this Lemon Meringue Pie recipe immediately.
Summary
Difficulty LevelMediumServings6
Ingredients
1 9-inch (23 cm) 1 baked pie shell
Filling:
1-1/4 cups granulated sugar 300 mL
6 tbsp cornstarch 100 mL
1/2 tsp salt 2 mL
2 cups water 500 mL
3 egg yolks, lightly beaten 3
3 tbsp butter 50 mL
1/2 cup lemon juice 125 mL
1 tbsp grated lemon rind 15 mL
Meringue:
3 egg whites 3
1/4 tsp cream of tartar 1 mL
6 tbsp granulated sugar 100 mL
Directions
Filling: In heavy-bottomed saucepan, combine sugar, cornstarch and salt; gradually stir in water.
Bring to boil over medium-high heat, stirring constantly.
Reduce heat to medium-low; boil gently for 3 minutes, stirring almost constantly.
Remove from heat.
Whisk a little hot mixture into egg yolks; whisk back into saucepan.
Cook over medium heat, stirring constantly, for 2 minutes (there should be no raw taste of starch or yolk).
Remove from heat; stir in butter, lemon juice and rind.
Let cool slightly, about 3 minutes.
Pour into baked pie shell.
Let cool slightly while making meringue.
Meringue: In bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually beat in sugar, about 1 tbsp (15 mL) at a time, until stiff peaks form.
Spread over hot filling, sealing to crust to prevent shrinking.
With spatula, knife or back of spoon, swirls meringue into attractive peaks.
Bake in 350CF (180°C) oven for 12 to 15 minutes or until lightly browned.
Let cool thoroughly (at least 2 hours); do not refrigerate.
Bring to boil over medium-high heat, stirring constantly.
Reduce heat to medium-low; boil gently for 3 minutes, stirring almost constantly.
Remove from heat.
Whisk a little hot mixture into egg yolks; whisk back into saucepan.
Cook over medium heat, stirring constantly, for 2 minutes (there should be no raw taste of starch or yolk).
Remove from heat; stir in butter, lemon juice and rind.
Let cool slightly, about 3 minutes.
Pour into baked pie shell.
Let cool slightly while making meringue.
Meringue: In bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually beat in sugar, about 1 tbsp (15 mL) at a time, until stiff peaks form.
Spread over hot filling, sealing to crust to prevent shrinking.
With spatula, knife or back of spoon, swirls meringue into attractive peaks.
Bake in 350CF (180°C) oven for 12 to 15 minutes or until lightly browned.
Let cool thoroughly (at least 2 hours); do not refrigerate.
