It’s hard to believe that this elegant, tasty, and easy to make pie uses ingredients that you probably have on-hand in your kitchen. From the looks of it, you would certainly think that it has loads of butter or milk in the recipe. Quite to the contrary, the lemon curd doesn’t need milk at all, and the meringue is whipped egg whites made soft and billowy in a stand mixer.
Lemon Meringue Pie
Tart and sweet lemon filling is complimented with a smooth, sweet meringue.
Recipe by: Gourmetmarichef
- ½ c. freshly squeezed lemon juice
- 2 tsp. lemon zest from organic lemons
- 2 tbsp. vegetable shortening
- 5 egg yolks
- 1 1/3 c. sugar
- ¼ tsp. salt
- 6 tbsp. cornstarch
- 1 ½ c. water
- 5 room temperature egg whites
- ½ tsp. vanilla extract
- 1 tbsp. cornstarch
- 1/3 c. cold water
- 1 tsp. white vinegar
- ½ c. super fine white sugar
- 1 pre-made pie crust. I used Mi-del® vegan graham style pie crust. *Some pre-made crusts must be slightly baked according to directions on the package before assembling the pie. You can also make your own pie dough
pre-heat oven to 325°
- Place the egg yolks in a small bowl and whisk, then set aside.
- In a medium saucepan, whisk together the cornstarch, sugar, salt and water on medium heat. Keep whisking until the mixture is thickened, then remove from heat.
- Whisk 1 tbsp. of the warmed thickened cornstarch mixture into the beaten yolks. Keep slowly adding more tablespoons of cornstarch mixture to the yolks, until you have used half of the cornstarch mixture.
- Add the thick egg yolk mixture to the pot of cornstarch left in the pot. Bring this thickened mixture to a boil, stirring constantly and cook for 4 minutes.
- On a lower heat, stir in the lemon juice, lemon zest and shortening for a minute, then remove from the heat. Place on the side.
- Prepare the cornstarch for the meringue: In a small saucepan, whisk 1 tbsp. cornstarch and 1/3 c. cold water. Heat and whisk until it is thick and bubbly, then remove from heat.
- Start beating the egg whites and vanilla extract on low in the bowl of your stand mixer. Make sure the bowl and beaters are free of any oils and your egg whites don’t have any yolk in them.
- After a minute of beating, slowly (a spoonful at a time) add in the sugar and vinegar, continuing to beat on high until you see soft peaks.
- Continue beating the egg whites on high while adding in spoonfuls of the thickened cornstarch and water mixture from the cooled off saucepan. As soon as the beaten egg whites have stiff peaks, stop mixing and remove the bowl.
- Re-heat the lemon filling to bubbling hot, and scoop it into the pie crust.
- Using a rubber spatula, top the lemon filling with meringue making sure to seal off the ends of the pie all the way around, evenly.
- Make peaks with a clean finger or the spoon. Set the pie on a sheet pan and place in the preheated oven for 20 minutes until you see the meringue has been browned, the remove from the oven.
- Place a towel on a cooling rack to catch any syrup that escapes from the pie while cooling. Make sure the pie is fully cooled off and refrigerated before cutting into it and serving or it will be runny.