This classic pie recipe is topped with a mile-high meringue that's made with six egg whites--a few more than many recipes use. Perfect for the delicious tart lemon filling.

Source: Family Circle

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Recipe Summary

prep:
20 mins
bake:
12 mins at 425°
cook:
24 mins
bake:
20 mins to 33 mins at 325°
chill:
1 hr before slicing
Servings:
8
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Ingredients

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Meringue:

Directions

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  • Heat oven to 425°F. Fit pastry into a 9-inch pie plate. Roll dough under and crimp for fluted edge. Prick crust with fork. Line with foil; fill foil with dried beans or pie weights.

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  • Bake at 425°F. for 12 minutes. Remove foil and beans. Bake 8 minutes or until golden. Cool.

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  • Grate 2 tablespoons rind; set aside. Squeeze 3/4 cup juice from lemons. Mix sugar, cornstarch, salt in saucepan. Stir in 2-1/4 cups water, lemon juice. Cook over medium heat, stirring, 15 to 20 minutes or until thickened and bubbly. Cook another 2 to 3 minutes, stirring. Remove from heat.

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  • Beat yolks lightly in bowl. Stir 1/2 cup hot lemon mixture into yolks, then stir yolk mixture back into full lemon mixture in saucepan. Cook over low heat, stirring, 1 minute (don't overcook). Off heat, add butter and grated lemon rind. Pour into baked crust.

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  • Reduce oven temperature to 325°F.

Meringue:
  • Beat egg whites and cream of tartar in large bowl until foamy. On high speed, beat in sugar, one tablespoon at a time, until stiff peaks form. Spoon meringue over filling, spreading to edge of crust to seal. Swirl into peaks.

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  • Bake on lower rack at 325°F. for 25 to 30 minutes (thermometer inserted in meringue will register 140°F). Bake 3 minutes longer. Cool on rack up to 2 hours. Refrigerate at least 1 hour before slicing.

Nutrition Facts

433 calories; total fat 12g; saturated fat 5g; cholesterol 167mg; sodium 226mg; carbohydrates 78g; fiber 0g; protein 6g.
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Reviews

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