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Lemon Meringue Pie Recipe

This is a perfect summer pie (oh and Thanksgiving of course too). The light lemon curd and fluffy meringue just screams summertime.

Desserts: Pies
Lemon Meringue Pie

Lemon Meringue Pie

Meringue Topping
Pie Shell
Step 1

Pre-bake pie shell.

Step 2

IN A DOUBLE BOILER, combine cornstarch, sugar, and boiling water. Cook stirring constantly until the mixture is thickened.

Step 3

Add salt, lemon juice and lemon zest. Continue cooking until mixture is combined.

Step 4

In a bowl, beat the egg yolks. Temper the egg yolks by adding a spoon of the hot liquid and quickly beating the hot into the cold egg yolk mixture. Do this 2-3 times. This slowly increases the temperature of the eggs without cooking them, preventing scrambled eggs. The eggs should feel slightly warm but not hot.

Step 5

Now that the egg yolks are tempered, add the entire yolk mixture to the lemon mixture, stirring to combine well. Stirring constantly, cook for 6 more minutes. Remove from heat.

Step 6

Add the butter and blend well. Pour into pre-baked pie shell. Let the pie fully cool before adding the meringue topping.

Meringue Topping
Step 7

In a large mixer with a wire whisk, beat egg whites until stiff peaks start to form.

Step 8

Gradually add sugar and beat until stiff peaks. You should be able to pull the meringue up and it should hold stiff.

Step 9

Add meringue to cooled pie with a spatula, completely to the edges. Pull up with the spatula to form peaks.

Step 10

Bake at 325 for 15-20 minutes, or until meringue is lightly browned. Remove from heat and allow to cool.

Lemon Meringue Pie by Dish Ditty Recipes
Lemon Meringue Pie

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