LEMON MERINGUE PIE
One 9-inch single-crust pie
If meringue is not your thing, feel free to top this pie with Whipped Cream. For a dessert with a richer filling, see Lemon Tart. Read About Meringue.
Line a 9-inch pie pan with:
- ½ recipe All-Butter Pie or Pastry Dough
Bake the crust as directed in About Blind Baking Crusts. Leave the oven on. Combine in a medium saucepan:
- 1 ½ cups (300g) sugar
- 6 tablespoons (50g) cornstarch
- ¼ teaspoon salt
Gradually blend in until smooth:
- ½ cup (120g) cold water
- ½ cup (120g) lemon juice
Add, blending thoroughly:
- 3 large egg yolks, well beaten
Add:
- 2 tablespoons (30g) unsalted butter, cut into small pieces
Stirring constantly, gradually add:
- 1 ½ cups (355g) boiling water
Bring to a full boil over medium-high heat, stirring gently. Once it begins to thicken, reduce the heat and simmer slowly for 1 minute. Remove from the heat and stir in:
- Finely grated zest of 1 lemon
Pour into the baked pie shell. Prepare:
Spread a band of meringue around the perimeter of the filling, anchoring it to the crust at all points. Dollop the remaining meringue over the center and smooth the top. Bake the pie until the meringue is browned, 15 to 20 minutes. If using Italian meringue, you may brown it with a propane torch instead of in the oven. Let cool completely on a rack. Serve or refrigerate for up to 5 days.