Old Fashioned Lemon Meringue Pie
A traditional lemon meringue pie featuring a smooth, brightly flavored citrus filling nestled inside a pre-baked pastry shell and finished with a lofty, golden meringue topping.
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Ingredients
For the Lemon Filling
- 1½ cups water
- 4 egg yolks beaten until blended
- 3 tablespoons cornstarch
- Finely grated zest and freshly squeezed juice of 2 lemons
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- 1 cup granulated sugar
For the Pie Crust
- 1 pre-baked 9-inch pie shell
For the Meringue
- 4 large egg whites completely free of yolk
- 6 tablespoons granulated sugar
Instructions
- Gather and measure all ingredients before beginning.
- Preheat the oven to 325°F (165°C) so the pie can be baked promptly after the filling and meringue have been assembled.
- In a medium saucepan, thoroughly whisk together the 1 cup granulated sugar, flour, cornstarch, and salt.
- Pour in the water, then add the lemon juice and zest. Stir until evenly combined.
- Set the saucepan over medium-high heat and cook, stirring frequently, until the mixture reaches a boil and begins to thicken.
- Add the butter and continue stirring until it has completely melted into the lemon mixture.
- Place the beaten egg yolks in a small bowl.
- While whisking continuously, gradually add approximately ½ cup of the hot lemon mixture to the yolks. This slowly raises their temperature without causing them to curdle.
- Pour the tempered yolk mixture back into the saucepan in a slow stream, whisking constantly as it is incorporated.
- Return the mixture to a gentle boil and cook while stirring continuously until the filling becomes thick and reaches a pudding-like consistency.
- Remove the saucepan from the heat.
- Immediately transfer the hot lemon filling into the pre-baked 9-inch pie shell.
- Spread the filling into an even layer, then set the pie aside while preparing the meringue.
- Place the egg whites in a thoroughly clean glass, metal, or ceramic mixing bowl.
- Using an electric mixer, beat the whites until they become foamy.
- Gradually incorporate the 6 tablespoons of granulated sugar while continuing to beat the mixture.
- Continue whipping until the meringue is glossy and holds stiff peaks.
- While the lemon filling remains hot, spread the freshly prepared meringue over its surface.
- Extend the meringue completely to the crust around the entire perimeter, creating a firm seal at the edges to help prevent the topping from shrinking.
- If desired, shape decorative peaks across the meringue with the back of a spoon.
- Transfer the assembled pie to the preheated oven and bake for 20 to 25 minutes, or until the meringue develops an even golden-brown color.
- Remove the finished pie from the oven and allow it to cool completely to room temperature before cutting.
- Cooling gives the lemon filling sufficient time to set, allowing the pie to hold its shape more cleanly when sliced.
Notes
A deep-dish 9-inch pastry shell provides additional room for the generous lemon filling.
Meyer lemons may be used for a sweeter, milder citrus flavor with less pronounced tartness.
Unsalted butter, including Kerrygold if preferred, is suitable for the filling.
Keep the meringue bowl and beaters completely free of grease, and make certain no egg yolk enters the whites, as either can interfere with proper whipping.
Stir the lemon-and-yolk mixture continuously during the final stovetop cooking stage to prevent the eggs from scrambling.
Meyer lemons may be used for a sweeter, milder citrus flavor with less pronounced tartness.
Unsalted butter, including Kerrygold if preferred, is suitable for the filling.
Keep the meringue bowl and beaters completely free of grease, and make certain no egg yolk enters the whites, as either can interfere with proper whipping.
Stir the lemon-and-yolk mixture continuously during the final stovetop cooking stage to prevent the eggs from scrambling.