Baking Basics: Piled High Lemon Meringue Pie

Lemon Meringue Image 1












Lemon meringue pie is the quintessential summertime dessert. Its bright lemon flavor; light and airy meringue, coupled with a flaky pastry shell is always a crowd-pleaser. I’m always talking about make-ahead components as being the perfect picks for dinner party menus. This is definitely a quick and easy make-ahead dessert that will have your guests going back for seconds. You can choose to make your own pie crust or go with a ready-made version. The lemon filling and meringue come together in a snap – simply assemble, bake, and once cool pop in the fridge. Enjoy!

Lemon Meringue Pie

Serves: 6 – 8

What you need: measuring spoons/cups, cutting board, chef’s knife, paring knife, mixing bowl, zester or microplane, medium heavy bottomed pot, pie plate

  • 6 oz sugar
  • 1 1/2 lemon zest + juice
  • 2 oz cornstarch
  • 3 egg yolks
  • 2 tbs margarine
  • 1 ready-made pie crust.

Preheat oven to 350˚F. Follow packet directions for blind baking the pie shell. Cool and set aside.

For the lemon filling: Combine the sugar, cornstarch, margarine, lemon juice and zest in the heavy bottom pot. Add 7 1/2 oz water. Bring to a boil while stirring constantly. Remove from heat. Add the three egg yolks and stir to combine. Return to heat for 3 – 4 minutes, while continuing to stir. Set aside to cool.

For the meringue: Place the egg whites in a bowl and whip them until they are stiff. A good way to know they are ready is to stick a spoon in and scoop up a little. Turn the spoon upside down and if the meringue sticks it’s ready and time to add the sugar. Add the 8 ozs of superfine sugar a tablespoon at a time while the mixer is still going. Once the sugar is incorporated the meringue should be shiny and thick. Spoon the lemon mixture into the cooled baked pie crust. Use a spatula to spread evenly. Top with meringue, using an off-set spatula to smooth. You can create swirl patterns with the spatula or use a clean chop stick to swirl and pull up to create a pattern. Bake for 12 minutes or until meringue is lightly toasted and golden brown. Let cool and refrigerate until ready to serve.

To Serve: Bring the pie to the table. Slice and serve.

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