Recipe courtesy of Pat Isley
Lemon Meringue Pie
Total:
40 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate
Total:
40 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Pie Crust:
  • 1 cup all-purpose flour
  • 1/2 teaspoon iodized salt 
  • 1/2 cup shortening 
  • 2 to 3 tablespoons ice water 
Pie Filling:
  • 3 large egg yolks, at room temperature
  • 1 cup sugar 
  • 1/4 cup cornstarch 
  • 1/4 cup lemon juice 
  • 1/8 teaspoon iodized salt 
  • 1 tablespoon salted butter 
Meringue:
  • 5 large egg whites
  • 3/4 cup sugar 
  • 1/4 teaspoon vanilla extract

Directions

Preheat the oven to 400 degrees F.

For the pie crust: In a large bowl, combine the flour and salt. Using a pastry cutter or your fingers, cut the shortening into the flour until the shortening forms pea-sized pieces. Stir in the ice water and lightly knead until the dough comes together. Form into a ball.

Roll out the dough and transfer to a 10-inch pie plate. Prick the bottom with a fork and pinch the sides for a decorative edge. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool. Lower the temperature of the oven to 350 degrees F.

For the pie filling: Whisk the egg yolks in a bowl and set aside. In a medium saucepan set over medium heat, combine the sugar, cornstarch, lemon juice, salt and 1 1/4 cups warm water. Bring the mixture to a boil and cook for 1 minute. Remove from the heat and gradually add the hot mixture, a little at a time, to the egg yolks, stirring constantly. Return the egg mixture to the saucepan, and cook over low heat, stirring constantly until slightly thickened, about 2 minutes. Remove from the heat and stir in the butter. Pour the mixture into the pie shell. Set aside and make the meringue.

For the meringue: Place the egg whites, sugar and vanilla in a bowl and beat with a hand mixer on high speed until stiff peaks form, about 2 minutes. Spread the meringue over the lemon filling, covering up to the edges. Using a knife or fork, dab the meringue, pulling upwards to form small decorative peaks. Bake until the meringue is golden brown, 10 to 12 minutes. Cool the pie on a wire rack. Make sure the pie is cooled completely before slicing.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Lemon Meringue Pie Fudge

Recipe courtesy of Dorothy Kern

Inverted Lemon Meringue Pie

Recipe courtesy of Nadia G

(New) Old School Lemon Meringue Pie

Recipe courtesy of Kelly L Madey

Lemon-Lavender Meringues

Recipe courtesy of Zoe Francois

Lemon Meringue Piehole Cocktail

Recipe courtesy of Alie Ward and Georgia Hardstark

Lemon Meringue Ice Cream

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here