Lemon meringue pie

This lemon meringue pie lemon meringue pie has a delicious, tangy lemon curd and loads of billowing meringue piled high. A pre-made crust simplifies the recipe. Before becoming a food writer, Brett Moore earned a culinary degree and worked as a professional chef. Tara is a professional food photographer and recipe tester and developer.

She received her bachelor’s degree in photography at the Azad University of Art and Architecture and her Diploma of Culinary Management from George Brown College in Toronto. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Whisk the egg yolks in a medium-sized mixing bowl and set aside.

Whisk together the cornstarch, sugar, and salt in a medium saucepan. Slowly whisk in the water to combine. Stir frequently and bring the mixture to a boil. Boil for 1 minute and remove from the heat. 2 cup of the hot cornstarch mixture at a time to the egg yolks until you have added at least half of the cornstarch mixture. Pour the egg mixture into the saucepan with the remaining cornstarch mixture.

Reduce the heat to low and cook, stirring constantly, for 1 more minute. Remove from the heat and gently stir in the butter and lemon zest and juice until well combined. Pour the mixture into the pre-baked pie shell. Preheat the oven to 375 F. Spoon the meringue over the top of the filling while it is still hot. The meringue should completely cover the lemon mixture.

Bake for 10 to 12 minutes or until the meringue is golden. Remove from the oven and cool on a wire rack. Once cooled, refrigerate for 1 hour. The eggs should be at room temperature.