Lemon Meringue Pie
Serving Size / Yield
- Pre made pie crust
- 1 cup sugar
- 5 tbsps. Cornstarch
- ¼ tsp. salt
- 1 cup water
- ½ cup milk
- 4 egg yolks
- 1 tbsp. butter
- ½ cup lemon juice
- 2 tsp. lemon zest
- 4 egg whites
- ¼ tsp. cream of tartar
- ½ cup sugar
Place premade dough into a pie plate and chill, covered for 30 minutes. While that chills, preheat your oven to 400°F.
Remove your crust from fridge upon chilling and bake in middle of oven for 10-12 minutes.
Remove crust and lower oven temperature to 350°F.
Begin to make your filling in a heavy saucepan. Mix together sugar, cornstarch and salt. Slowly whisk in water and milk.
In a separate bowl, whisk together egg yolks. Cook your milk mixture over low heat until it comes to a boil.
Mix milk mixture into yolks and remove pan from heat.
Mix in butter, lemon juice and zest until butter is completely melted.
In another bowl you are going to use an electric mixer to beat your egg whites and cream of tartar to make the meringue.
Add a pinch of salt.
Slowly beat in the sugar.
Pour your filling into your pie crust and spread meringue on top.
Cover completely and draw the meringue up to peaks.
Bake pie in the middle of oven for 15 minutes.