How To

How to Make Lemon Meringue Pie

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By eHow Contributing Writer
(44 Ratings)

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. Step 1

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

  2. Step 2

    Sprinkle a little flour onto work surface.

  3. Step 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. Step 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. Step 5

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

  6. Step 6

    Use your fingers to crimp the edge of crust decoratively.

  7. Step 7

    Place in refrigerator for 20 minutes.

  8. Step 8

    Preheat oven to 400 degrees F.

  9. Step 9

    Use a fork to prick the dough repeatedly.

  10. Step 10

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

  11. Step 11

    Place pie weights or dry beans inside piecrust.

  12. Step 12

    Put in oven to bake for 12 minutes.

  13. Step 13

    Take out wax paper and pie weights.

  14. Step 14

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

  15. Step 15

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

  16. Step 16

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

  17. Step 17

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

  18. Step 18

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

  19. Step 19

    Slowly bring mixture to a full boil, whisking gently.

  20. Step 20

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

  21. Step 21

    Remove from heat and stir in lemon zest.

  22. Step 22

    Pour lemon mixture into piecrust and spread evenly.

  23. Step 23

    Preheat oven to 325 to 350 degrees F.

  24. Step 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. Step 25

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

  26. Step 26

    Add vanilla.

  27. Step 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. Step 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.

Comments  

Anonymous

Anonymous said

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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.

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