Lemon meringue pie recipe | epicurious

Lemon meringue pie recipe |  epicurious

This lemon meringue pie recipe is perfect for any season. While citrus fruits like lemons are at their best in the winter, this sweet and sour dessert has such a sunny color that it also looks good on a summer’s day. The filling is similar to lemon curd, with fresh lemon juice and lemon zest, sugar, egg yolks and lots of butter. While it has quite a tart flavor, the cloudy meringue topping balances it out, giving you a perfect balance of flavor and texture in every bite.

While each of the elements of the pie — pie crust, filling, and meringue — are simple, you’ll want to make them with care to avoid getting a soggy crust, smooth pie filling, or a meringue that “cries” (beads of water): First, blind bake your pie and let it cool to room temperature, so that it is nice and crispy. When making the lemon filling, make sure to bring the milk mixture to a boil to activate the cornstarch (which will thicken the pudding). While the pie crust and lemon filling are cooling, whip your egg whites with cream of tartar and sugar until stiff peaks form so that the meringue retains its signature shape. Finally, when you’re filling the baked pie crust, spread the meringue all the way to the very edges of the pie so that it touches the crust before decorating with pretty swoops and swirls. This will seal the pie and keep it from losing any moisture when you slide it back into the oven to toast the meringue until golden brown.


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