How to Make Lemon Meringue Pie

Use this recipe to make one 9-inch old-fashioned lemon or lime meringue pie.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/4 tsp. salt
• 1 1/2 c. sugars
• 3 eggs (separated)
• 2 tbsp. butter
• 1/4 tsp. cream of tartar
• 6 tbsp. cornstarches
• 1/2 tsp. vanilla
• electric mixer
• 1/2 c. fresh lemon juices
• pie pans
• 4 tbsp. confectioners' sugar
• 1 tbsp. lemon zest
• Electric Mixer
• Pie Pans
• 1/4 tsp. salt
• 1/2 tsp. vanilla
• 6 tbsp. cornstarches
• 4 tbsp. confectioners' sugar
• 1/2 c. fresh lemon juices
• 1/4 tsp. cream of tartar
• 2 tbsp. butter
• 1 tbsp. lemon zest
• 1 1/2 c. sugars
• 3 eggs (separated)

1. Make piecrust dough. (See the Related eHow "How to Make Basic Piecrust.")

2. Sprinkle a little flour onto work surface.

3. Roll the ball of dough out to a thickness of about 1/8 inch. (See "How to Roll Out Dough," under Related eHows.)

4. Transfer to the pie pan by rolling the crust around the rolling pin, then unrolling in the pan, or by folding the crust into quarters, then unfolding in the pan.

5. Trim the edge to a 1-inch overhang; fold the edge under to make a rim.

6. Use your fingers to crimp the edge of crust decoratively.

7. Place in refrigerator for 20 minutes.

8. Preheat oven to 400 degrees F.

9. Use a fork to prick the dough repeatedly.

10. Crumple a sheet of wax paper, and cover piecrust with it.

11. Place pie weights or dry beans inside piecrust.

12. Put in oven to bake for 12 minutes.

13. Take out wax paper and pie weights.

14. Bake for another 6 to 8 minutes or until crust has turned golden.

15. Whisk together the granulated sugar, cornstarch and salt in a saucepan over low heat.

16. Gradually blend in 1/2 c. cold water and the fresh lemon juice.

17. When mixture is smooth, gradually add in 3 well-beaten egg yolks and butter.

18. Whisk constantly while slowly adding 1 1/2 c. boiling water.

19. Slowly bring mixture to a full boil, whisking gently.

20. As mixture thickens, reduce heat and simmer for 1 minute.

21. Remove from heat and stir in lemon zest.

22. Pour lemon mixture into piecrust and spread evenly.

23. Preheat oven to 325 to 350 degrees F.

24. Beat 2 egg whites and cream of tartar with an electric mixer in a chilled mixing bowl until the mixture forms stiff peaks.

25. Beat in confectioners' sugar 1 tbsp. at a time.

26. Add vanilla.

27. Cover filling completely with meringue. Make sure to spread meringue all the way to the edges of the crust so it is sealed to the edge when it bakes.

28. Bake for 15 minutes. The top of the meringue should be browned and crisp, but the insides soft.

Tips & Warnings

• To avoid "weeping," or drops of syrup appearing on the meringue, be sure to keep the oven temperature at 350 degrees - do not raise the temperature. Weeping may occur anyway in humid conditions; if it's humid, serve the pie as soon as possible.
• Use lime rind and lime juice instead of lemon.
• To get the most juice out of fresh lemons or limes, bring them to room temperature and roll them under your palm against the kitchen counter before cutting.

Who Can Help:

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on 2/16/2006 Don't fill the pie crust with the filling until after the meringue is done. Keeping the filling in the pan (off the heat) keep it warm, and when the meringue is placed on hot filling, it helps to cook the meringue from the bottom so it doesn't over-brown in the oven.
Also- I never bother with pre-cooking the pie crust, and it turns out just fine.