A slice of cool, creamy lemon meringue pie is the perfect summer treat.
There’s no sweet relief like a slice of cool, creamy lemon meringue pie.
you’re free to use a pre-made, grocery-store pie crust or feel free tobake your own.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Caitlin Bensel; Food Stylist: Torie Cox
What Makes This Lemon Meringue Pie the Best Ever?
Try itwe know you’ll agree.
Refrigerate leftover slices, covered or in an airtight container, for up to two days.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Any longer and the meringue will start to weep and break down.
baked piecrust shell
Directions
Prepare oven:
Preheat oven to 325F.
Make Lemon Filling:
Whisk together first 3 ingredients in a medium-size heavy non-aluminum saucepan.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bring to a boil, and boil, whisking constantly, 1 minute.
Add butter and zest:
Remove from heat.
Stir in butter and zest until smooth.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add Filling to crust:
Spoon curd into piecrust.
Gradually add sugar, 1 Tbsp.
at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add vanilla, beating well.
Add Meringue to pie:
Spread Mile-High Meringue over hot filling, sealing edges.
Let cool completely on a wire rack (about 1 hour).
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Frequently Asked Questions
Eggs separate best when cold, but egg whites whip best at room temperature.
This would keep them from whipping properly.
Overbaked and underbaked meringue can both cause weeping.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bake only until the meringue topping is lightly browned along the peaks for the best results.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
