Lemon meringue pie
Lemon meringue pie has three parts: crust, filling, and topping, Broken apart, each one is simple. But when placed together, they’re magical! Pie making takes time to really feel comfortable with, but this one is worth it!
INGREDIENTS
For the lemon curd:
– 1 9-inch pie crust baked
– 4 large egg yolks (whites reserved)
– 4 large whole eggs
– 1 cup sugar
– 1/4 cup cornstarch
– 1 1/4 cup lemon juice
– 1/2 tsp salt
For the Swiss meringue:
– 4 large egg whites
– 1 cup sugar
– 1/8 tsp cream of tartar
– 1/2 tsp salt
– 1 tsp vanilla extract
INSTRUCTIONS
For the lemon curd filling:
– In a 4 quart saucepan, combine the four whole eggs, four egg yolks, lemon juice, sugar, cornstarch, and salt. Whisk to combine and place over medium-low heat. Continue to whisk until the mixture begins to thicken with a few bubbles forming around the edges, 5-6 minutes. Keep whisking and allow the curd to cook until it is noticeably very thick with large bubbles forming, 4-6 minutes.
– Remove the curd from the heat and pour through a sieve into the prepared pie shell. Place plastic wrap directly on the lemon curd filling and place in the refrigerator until chilled, or for up to 24 hours. Once chilled, top with the meringue (recipe following).
For the Swiss meringue:
– In the bowl of an electric mixer or a glass bowl, combine the reserved four egg whites, cream of tartar, sugar, and salt. Whisk to combine and place over barely simmering water. Continue to whisk until the mixture thickens slightly and reaches 160°F. Remove from the heat and transfer to a stand mixer.
– Using the whisk attachment, whisk the meringue on medium speed, increasing to medium-high until the egg whites cool to room temperature, 3-4 minutes. Continue to whisk until the meringue becomes thick and holds a stiff peak, 4-6 minutes.
– Once at stiff peaks, whisk in the vanilla extract. Add the meringue to the prepared and chilled lemon pie.
– Using a kitchen torch or broiler, brown the meringue and serve immediately.
