Old Fashioned Lemon Meringue Pie
A spectacular, vintage holiday favorite featuring a rich, bright lemon custard base topped with a billowing, stable meringue baked to a beautiful amber tan.
Ingredients
- 1/2 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 2 cups granulated sugar for the filling
- 1/2 cup cornstarch
- 2 cups whole milk
- 5 large farm eggs separated
- 5 tbsp granulated sugar for the meringue
- 1 pre-baked 9-inch pie crust
Instructions
- In a large microwave-safe Pyrex bowl, whisk the lemon juice, zest, 2 cups sugar, cornstarch, whole milk, and 5 egg yolks until completely smooth.
- Microwave on high for 4 minutes, remove carefully, and beat thoroughly with a wire whisk.
- Return to the microwave for 2 minutes, remove, and whisk again; repeat in 1-minute bursts until the custard is thick and glossy.
- Pour the piping-hot lemon filling directly into your pre-baked pie shell.
- In a clean stainless bowl, beat the 5 egg whites at room temperature on medium-high until soft peaks form.
- Gradually add the 5 tablespoons of sugar one at a time while beating on high until stiff, glossy peaks stand rigid.
- Spread meringue immediately over the hot filling, anchoring it tightly to the pastry edges, and bake at 350°F for 15-18 minutes until golden.
Notes
Ensure your mixing bowl is completely free of grease before whipping the egg whites to achieve full volume. Always spread the meringue while the filling is piping hot to seal the layers and prevent weeping.