Classic Lemon Meringue Pie

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 4 Egg whites
  • 4 Egg yolks

• Condiments

  • 1/2 cup Lemon juice

• Baking & Spices

  • 6 tbsp Cornstarch
  • 1/4 tsp Cream of tartar
  • 1 batch Pie dough, homemade or store-bought
  • 1 Powdered sugar
  • 1 7/8 cups Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 3 tbsp Butter, unsalted

• Liquids

  • 1 1/3 cups Water

Found on spicedblog.com

Description

Ingredients

• 1 batch of pie dough, homemade or store-bought
• 4 egg yolks
• 1 1/2 cups sugar
• 6 Tbsp cornstarch
• 1 1/3 cups water
• 1/2 cup lemon juice
• 1 Tbsp lemon zest
• 3 Tbsp unsalted butter
• 4 egg whites
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract
• 6 Tbsp sugar
• powdered sugar

Directions

• Preheat oven to 425°F (Note: If using store-bought dough, use the temperature recommended on the package for baking unfilled crust.)
• Roll the pie dough into a 9” pie pan. Dock the pie crust (i.e. use a fork to pierce the crust in multiple places) and bake for 17-20 minutes or until shell is light golden brown in color.
• Remove pie crust from oven and let cool.
• In a medium bowl, slightly beat the egg yolks. Set aside.
• Using a medium saucepan, combine sugar, cornstarch, water, lemon juice and lemon zest.
• Bring mixture to a boil over medium-high heat.
• Once mixture begins to boil, gradually stir about ½ cup into the bowl with the egg yolks.
• Transfer egg yolk mixture back into the saucepan with the remaining lemon juice mixture. Whisk until well combined. Bring mixture to a boil over medium-high heat, stirring constantly. Once mixture begins to boil, cook for 1 more minute, stirring constantly.
• Remove saucepan from heat and stir in butter. Transfer filling into the cooled pie crust.
• Preheat oven to 350°F.
• Using a medium bowl, combine the egg whites, cream of tartar and vanilla. Whip until foamy. (Tip: The egg whites will be easier to whip if you let them come to room temperature first.)
• Gradually add the sugar and continue whipping until meringue is stiff and glossy.
• Spread the meringue on top of the lemon filling. (Tip: Make sure the meringue is touching the crust all the way around the pie.) Dust top of pie lightly with powdered sugar before baking.
• Bake for 8-10 minutes, or until meringue turns light golden brown. Allow pie to cool to room temperature and then cover lightly and place it in the refrigerator.
• Serve chilled.