Description
Lemon meringue pie with toasted meringue. From Alissa at Yummy Dishes.
Ingredients
Scale
- 1 prebaked 9-inch pie crust
- 1 1/2 cups (300g) sugar, divided
- 1/3 cup (42g) cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups (360ml) water
- 4 egg yolks
- 1/2 cup (120ml) lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons butter
- 4 egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Whisk 1 cup sugar, cornstarch, and salt. Whisk in water. Cook until thick and bubbling 1 minute. Temper in the yolks. Return to the heat 1 minute. Off heat, stir in lemon juice, zest, and butter.
- Pour the hot curd into the crust.
- Beat whites and cream of tartar to soft peaks. Beat in the remaining 1/2 cup sugar until glossy. Spread over the hot curd, sealing to the crust.
- Bake at 375°F (190°C) for 10 to 12 minutes until the meringue is browned. Cool, then chill at least 3 hours.
Notes
Spread meringue on hot filling so the bottom cooks and weeps less. Seal it to the crust edge so it does not shrink.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American