Lemon meringue pie is a refreshing, delicious pie with just the right amount of tangy and sweet. The perfect summer treat!
Classic pie crust recipe: https://youtu.be/xNeqE_WJOkc?t=586
1 pie crust
5 large egg yolks (use the whites in the meringue below)
1 ⅓ cups (320mL) water
1 cup (200g) granulated sugar
⅓ cup (38g) cornstarch
¼ tsp salt
½ cup (120mL) fresh lemon juice
1 Tbsp lemon zest
2 Tbsp (28g) unsalted butter, softened to room temperature
5 large egg whites
½ tsp cream of tartar
½ cup (100g) granulated sugar
⅛ teaspoon salt
Preheat oven to 400°F (204°C). Roll out the pie crust and prepare it for baking. Once the crust is in the pie plate, prick the bottom with a fork several times, then cover with tinfoil and fill with baking weights or dry berans. Partially blind bake your pie crust for 7-8 minutes.
Reduce oven temperature to 350°F (176°C).
Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat. Stir occasionally as it thickens, about 6 minutes. Once thickened, give it a whisk and reduce heat to low.
Very slowly stream a few large spoonfuls of warm lemon mixture into the beaten egg yolks and whisk together. Then, while whisking constantly, whisk the egg yolk mixture a little bit at a time into the saucepan until all of the yolk mixture is incorporated. Turn heat back up to medium. Cook until the mixture is thick and big bubbles begin bursting at the surface. Remove the pan from heat and whisk in the butter. Cover and aside as you prepare the meringue.
With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites, salt, and cream of tartar together on medium speed for about 1 minute until frothy, then increase to high speed and add the sugar one spoonful at a time until fully incorporated. Continue beating on high speed until glossy stiff peaks form, about 2-3 more minutes.
Using a fine mesh strainer, strain the lemon curd into the pie crust and smooth the top to make the filling even. Spread the meringue on top of filling all the way to the edges so that it touches the crust. Bake for 25-30 minutes or until the meringue is browned on top.
Remove from the oven, place on a wire rack, and allow to cool at room temperature for 1 hour before placing in the refrigerator to chill. Chill for at least 3-4 hours before slicing and serving.
Cover any leftovers and store in the refrigerator, though the meringue will start to wilt after the first day, so it is best enjoyed the same day as baked!
Original of the video here