The Pioneer Woman Tasty Kitchen
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Perfect Lemon Meringue Pie

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

My favorite lemon meringue pie. The filling is from the “Joy of Cooking” cookbook. I use Pioneer Woman’s pie crust! I love this.

Ingredients

  • FOR THE FILLING:
  • 1-¼ cup Sugar
  • ⅓ cups Cornstarch
  • ⅛ teaspoons Salt
  • 1-½ cup Water
  • ½ cups Strained, Fresh, Lemon Juice
  • 3 Tablespoons Grated Lemon Zest
  • 4 whole Egg Yolks
  • 3 Tablespoons Unsalted Butter, Cut Into Cubes
  • 1 whole 9-Inch Pie Crust, Pre-Baked According To Package Or Recipe Instructions
  • FOR THE MERINGUE:
  • 4 whole Egg Whites
  • ¼ teaspoons Cream Of Tartar
  • ½ cups Superfine Sugar
  • ½ teaspoons Vanilla
  • ⅛ teaspoons Vinegar

Preparation

For the filling:
1. Preheat your oven to 350 F.
2. Get all of your ingredients ready to go: squeeze your lemons and grate the zest so that your filling can come together nicely. Have the water measured out and set aside.
3. Whisk sugar, cornstarch, and salt in a medium saucepan. Then whisk in the water, fresh lemon juice, and lemon zest until blended well.
4. Whisk in egg yolks until no yellow streaks remain. Add unsalted butter.
5. Stirring constantly with a wooden spoon or rubber spatula, bring the mixture to a simmer over medium heat, then cook for one minute. The filling should be very thick.
6. Pour the filling into a pre-baked pie crust in a 9-inch pan.
7. Immediately prepare the meringue topping (recipe and preparation follows), and place it over the warm filling.

For the meringue:
1. In a clean, grease-free glass or metal bowl, beat egg whites on medium speed until foamy.
2. Add cream of tartar and beat until soft but definite peaks form.
3. Very gradually beat in sugar. Beat on high speed until the peaks are stiff and glossy, but not dry.
4. Add vanilla and vinegar and mix to combine.
5. Immediately spread the meringue over the hot pie filling, anchoring it to the edge of the crust at all points. Place meringue very close to the crust, and spread it inward.
6. Bake in your preheated oven for 20 minutes (or until meringue has a nice brown top). The pie can be stored for up to three days in the refrigerator.
7. Serve at room temperature or cold.

One Comment

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amy on 7.14.2012

I just wanted to thank you for this recipe. my fiance is very particular about lemon meringue pie. the only person that could bake this pie the way he likes it is his aunt, that lives about 300 miles away and dont visit very often. so i attempted this recipe and much to my surprise, he loved it!!!!! so again, thank you!!!!

2 Reviews

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cherylovesfood on 3.29.2012

Sooo Good! It’s perfect! Who needs a box of powder anyways!

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fishillusion on 12.6.2010

Delicious! It only took 12 minutes for my meringue to brown.

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