My father and I love lemon meringue pie. There is just something about the tangy sweetness that get’s us every time. At the end of a heavy meal, this light refreshing dessert acts as a palate cleanser. Served along side a shot of espresso, I am revived and ready to concur the dishes! A few years ago, I began to bake this dessert for holiday parties. I enjoy offering this as a low calorie alternative at the dessert table.Did you know that a 1 oz slice of pie is about 80 calories! Do you offer a unique dessert at your holiday parties? Share below!!
Yield: 1 nine inch pie Total Time: ~3 hrs, includes some cooling time
- 1 graham cracker pie crust
- 4 egg yolks – save the whites for the meringue
- 3 1/2 tbsp cornstarch
- 1 1/2 cups water
- 1 1/4 cups of fine sugar
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 cup lemon juice
- 1 tablespoon finely grated lemon zest
- 1 tsp vanilla extract
For the Meringue
- 4 egg whites
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
- 6 tbsp fine sugar
- Preheat the oven to 350F.
- In a saucepan, over medium heat, combine 1 cup of sugar, flour, cornstarch, and salt. Whisk together.
- Add water, lemon juice, lemon zest, and vanilla extract
- Cook over medium-high heat until the mixture, also known as curd, comes to a boil. Stir constantly!
- Stir in butter.
- Add the egg yolks to a separate bowl and slowly whisk in the sugar mixture. Once you have added about half of the sugar mixture to the egg yolks, return the contents of the bowl to the sauce pan. Reduce heat to low
- Cook the curd on low until it is nice and thick – depending on your stove top and preferences this can take up to 15 minutes. Make sure your stove top is set to low. If you need to, add a heat diffuser to reduce heat.
- Once the mixture is thick enough, pour it into the pie shell.
- Cover the entire filling with meringue – taking care to seal the edges. See below for meringue instructions.
- Place in on a rack in the middle of the oven for 10-15 minutes or until pie is golden brown.
- Allow the pie to cool for 2 hours, or until you can comfortably touch the underside of the pie pan.
For the Meringue
- Using either a hand held mixer or a stand mixer, begin to beat your egg whites on low. Gradually increase the speed and beat on high for 2 minutes.
- Add the cream of tartar and vanilla extract
- Beat for another minute
- Gradually add the sugar and beat for until you have stiff peaks. Check every few minutes – you do not want to over beat!
- To test your peaks, turn your whisk upside down. The meringue should cling to the whisk and hold their peak without collapsing.