Ingredients
Equipment
Method
- If you are using a store-bought unbaked pie crust, follow the package instructions for pre-baking (often called "blind baking"). Typically, this involves pricking the bottom of the crust with a fork, lining it with parchment paper or pie weights, and baking at 375°F (190°C) for about 12-15 minutes, or until lightly golden. Remove the parchment paper and weights and bake for another 3-5 minutes. Let it cool completely while you prepare the filling. If you’re making your own crust, prepare and blind bake it according to your preferred recipe.1 9-inch unbaked pie crust
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth, ensuring there are no lumps. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This should take about 5-7 minutes. Once bubbling, reduce the heat to low and continue to cook and stir for 1 more minute to ensure the cornstarch is fully cooked.1 ½ cups granulated sugar, ⅓ cup cornstarch, ¼ teaspoon salt, 1 ½ cups cold water
- In a separate small bowl, lightly beat the egg yolks. Very slowly, ladle about ½ cup of the hot liquid from the saucepan into the beaten egg yolks, whisking constantly. This process, called tempering, gently heats the yolks without scrambling them. Once the yolks are tempered, pour the tempered yolk mixture back into the saucepan with the remaining hot liquid, whisking continuously.4 large egg yolks
- Continue to cook the lemon filling over medium-low heat, stirring constantly, until it thickens further and is smooth and glossy. This will take another 2-3 minutes. Do not boil the mixture once the egg yolks have been added. Remove the saucepan from the heat. Stir in the fresh lemon juice, lemon zest, and butter until the butter is completely melted and incorporated, creating a glossy, vibrant filling.½ cup fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons unsalted butter
- Pour the hot lemon filling into the pre-baked and cooled pie crust. Spread the filling evenly.1 9-inch unbaked pie crust
- While the filling is still hot and in the pie, begin preparing the meringue. In a clean, dry bowl (glass or metal is best), beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the ½ cup of granulated sugar, one tablespoon at a time, while continuing to beat on high speed. Beat until the meringue is stiff, glossy, and the sugar is completely dissolved (rub a little between your fingers; it shouldn't feel gritty). Stir in the vanilla extract.4 large egg whites, ¼ teaspoon cream of tartar, ½ cup granulated sugar, ½ teaspoon vanilla extract
- Spoon the meringue over the hot lemon filling, ensuring it touches the edges of the crust all around. This helps prevent the meringue from shrinking. Create decorative swirls and peaks with a spatula or the back of a spoon.
- Place the pie in a preheated oven at 350°F (175°C). Bake for 10-15 minutes, or until the meringue is golden brown and beautifully toasted.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly. For best results, chill in the refrigerator for at least 4 hours or until firm.
Notes
Leftover pie is best stored in the refrigerator, loosely covered, for up to 2-3 days. Reheating is not recommended. Freezing is also not recommended due to textural changes.
