How to Make Lemon Meringue Pie

By eHow Food & Drink Editor

Rate: (20 Ratings)

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

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

  • 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)

Step1
Make piecrust dough. (See the Related eHow "How to Make Basic Piecrust.")
Step2
Sprinkle a little flour onto work surface.
Step3
Roll the ball of dough out to a thickness of about 1/8 inch. (See "How to Roll Out Dough," under Related eHows.)
Step4
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.
Step5
Trim the edge to a 1-inch overhang; fold the edge under to make a rim.
Step6
Use your fingers to crimp the edge of crust decoratively.
Step7
Place in refrigerator for 20 minutes.
Step8
Preheat oven to 400 degrees F.
Step9
Use a fork to prick the dough repeatedly.
Step10
Crumple a sheet of wax paper, and cover piecrust with it.
Step11
Place pie weights or dry beans inside piecrust.
Step12
Put in oven to bake for 12 minutes.
Step13
Take out wax paper and pie weights.
Step14
Bake for another 6 to 8 minutes or until crust has turned golden.
Step15
Whisk together the granulated sugar, cornstarch and salt in a saucepan over low heat.
Step16
Gradually blend in 1/2 c. cold water and the fresh lemon juice.
Step17
When mixture is smooth, gradually add in 3 well-beaten egg yolks and butter.
Step18
Whisk constantly while slowly adding 1 1/2 c. boiling water.
Step19
Slowly bring mixture to a full boil, whisking gently.
Step20
As mixture thickens, reduce heat and simmer for 1 minute.
Step21
Remove from heat and stir in lemon zest.
Step22
Pour lemon mixture into piecrust and spread evenly.
Step23
Preheat oven to 325 to 350 degrees F.
Step24
Beat 2 egg whites and cream of tartar with an electric mixer in a chilled mixing bowl until the mixture forms stiff peaks.
Step25
Beat in confectioners' sugar 1 tbsp. at a time.
Step26
Add vanilla.
Step27
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.
Step28
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.

Comments

| View All Comments
Anonymous

Anonymous said

Flag This Comment

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.

View All

Post a Comment

POST A COMMENT

Request a New How-To Article

Looking for more How To information? Chances are there’s an eHow member who knows how to do what you’re looking to do. Submit an article request now!

eHow Article:  How to Make Lemon Meringue Pie

eHow Food & Drink Editor

eHow Food & Drink Editor

Category: Food & Drink

Articles: See my other articles

Related Ads

Food & Drink

Bethenny
Meet Bethenny Frankel eHow’s Food & Drink Expert.