Lemon Meringue Pie

Auntie Lorayne says, “This is just delicious – tastes like a fresh lemon – but needs medium heat and constant whisking. The marshmallow meringue works with 4 egg whites really well – just beat it all together.”

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Lemon Meringue Pie

  • Total time: 1 Hour
  • Servings: 1 Pie

Ingredients

Filling:

  • 1 Cup Granulated Sugar
  • 5 Tbsp Cornstarch
  • 1/4 tsp Salt
  • 4 Egg Yolks (set aside whites for meringue)
  • 1/2 Cup Fresh Lemon Juice
  • 2 Cups Cold Water
  • 1 1/2 tsp Grated Lemon Zest
  • 5 Tbsp Unsalted Butter, sliced
  • 1 Single-Crust Pie Shell, baked and cooled

Meringue:

  • 4 Egg Whites
  • 1/4 tsp Cream of Tartar
  • 1/4 tsp Salt
  • 1 7oz. Jar of Marshmallow Creme

Directions

  • In a heavy medium-sized saucepan stir together the sugar, cornstarch, salt, egg yolks, and lemon juice. Add 2 cups of cold water and whisk until well blended. Cook over MODERATE heat, whisking or stirring CONSTANTLY, until the mixture comes to a full boil. Cook, stirring, for 1 minute. Remove from the heat and stir in the lemon zest and butter, stirring until butter melts. Pour the filling into the pie shell, place a round of waxed paper directly on the surface, and cool on a rack to room temperature (or you can put the meringue right on and bake it).

  • Preheat the oven to 350°F. To make the meringue, combine the egg whites, cream of tartar, and salt in a large bowl. Beat with an electric mixer until soft peaks begin to form. Gradually beat in the marshmallow creme and continue to beat until stiff glossy peaks form. Do not overbeat or the meringue will be dry.

  • Remove the waxed paper from the top of the pie filling. Pile the meringue over the filling and spread it to slightly overlap the fluted edge of the pie crust (this is important or meringue will shrink inward over the filling). Make decorative swirls with the back of a spoon. Bake until the top is pale golden brown, 12 to 15 minutes. Place on a rack and cool to room temperature. Refrigerate until just chilled and set, about 2 hours. Slice with a sharp knife dipped into hot water.

Notes

Recipe from Auntie Lorayne.