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Lemon Meringue Pie image

Make and share this Lemon Meringue Pie recipe from Food.com.

Provided by looneytunesfan

Categories     Pie

Time 48m

Yield 1 9inch pie, 6-8 serving(s)

Number Of Ingredients 15

1 classic pie crust, blind baked (Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups cold water
4 large egg yolks
1 tablespoon grated fresh lemon rind
2 tablespoons butter
1/4 cup lemon juice
3 ginger snaps, finely crushed
1/3 cup sugar
8 teaspoons confectioners' sugar
1/2 teaspoon cream of tartar
4 large egg whites, at room temperature
1/2 teaspoon vanilla extract


  • In a medium-size saucepan, combine sugar, cornstarch and salt.
  • Gradually add the cold water, whisking until mixture comes to a boil.
  • Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
  • In a small bowl, lightly beat the egg yolks.
  • Stir a small amount of filling into the egg yolks to temper them.
  • Then add the yolk mixture to the remaining filling and slowly stir for 1 minute longer.
  • Remove the saucepan from the heat and stir in the butter, lemon rind and juice.
  • Sprinkle the ginger snap crumbs over the baked crust.
  • Pour in the lemon filling while it is still warm, then make the meringue.
  • Position the oven rack to the lower third of the oven.
  • Preheat the oven to 400 degrees.
  • In a small bowl, combine the sugars.
  • In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
  • Add the cream of tartar and increase mixer speed to medium-high.
  • Beat until the egg whites form firm peaks, but are not dry, then add the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
  • Add the vanilla.
  • Beat the whites until thick and glossy, about 30 seconds longer.
  • With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
  • With the back of a tablespoon, spread the meringue to COMPLETELY cover the filling.
  • Swirl the meringue with the back of the tablespoon to form peaks.
  • Bake the pie in a 400-degree oven for 6 to 8 minutes or until lightly brown.
  • Cool the pie away from drafts.
  • A chill may cause the meringue to fall.
  • Do not cut the pie until it is completely cool.
  • Blend in the sugar slowly.
  • Spread the meringue on the filling while the filling is still warm.
  • Seal the meringue onto the very edge of the pie.
  • Leave no trace of filling uncovered.
  • Do not overbake.

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