Categories: Pie-cobbler-cheesecake- tarts
Ingredients
- 1 pie crust homemade or bought
- For lemon filling:
- 4 egg yolks
- 1 1/2 cups sugar
- 6 Tbsp. cornstarch
- 1 1/3 cups water
- 1/2 cup lemon juice
- 1 Tbsp. lemon zest
- 3 Tbsp. unsalted butter
- For meringue:
- 4 egg whites
- 1/4 tsps. cream of tartar
- 1/2 tsp. vanilla extract
- 6 Tbsp. sugar
- powdered sugar
Directions
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Preheat oven to 425 degrees or use directions on package for bought crust without filling.
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Roll the pie dough into a 9-inch pie pan. Dock the pie crust (use a fork to pierce the crust in several places) and bake for 17-20 minutes or until shell is light golden brown in color.
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Remove pie crust from oven and let cool.
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For filling:
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In a medium bowl, slightly beat the egg yolks. Set aside.
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Using a medium saucepan, combine sugar, cornstarch, water, lemon juice and lemon zest.
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Bring mixture to a boil, gradually stir about 1/2 cup into the bowl with the egg yolks.
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Once mixture begins to boil, gradually stir about 1/2 cup into the bowl with the egg yolks.
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Transfer egg yolk mixture back into the saucepan with the remaining lemon juice mixture. Whisk until well combined. Bring mixture to a boil over medium-high heat, stirring constantly. Once mixture begins to boil, cook for 1 more minute, stirring constantly.
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Remove saucepan from heat and stir in butter. Transfer filling into the cooled pie crust.
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For meringue:
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Heat oven to 350 degrees.
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Using a medium bowl, combine the egg whites, cream of tartar and vanilla. Whip until foamy. (Easier to whip, if at room temperature first).
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Gradually add the sugar and continue whipping until meringue is stiff and glossy.
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Spread the meringue on top of the lemon filling. Make sure meringue touches the crust all the way around. Dust top of pie lightly with powdered sugar before baking.
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Bake for 8-10 minutes or until meringue turns golden brown. Allow pie to cool to room temperature and then cover lightly and refrigerate until ready to serve.