Target: 6 × 4 inches · landscape

Lemon Meringue Pie

265 min · 8 slices

Ingredients

□ 1 9-inch unbaked pie crust

□ 1 1/4 cups granulated sugar, divided

□ 1/3 cup cornstarch

□ 1/4 tsp fine salt

□ 1 1/2 cups cold water

□ 1/2 cup fresh lemon juice

□ 2 tbsp finely grated lemon zest

□ 5 large eggs, separated

□ 4 tbsp unsalted butter, cut into pieces

□ 1/4 tsp cream of tartar

□ 1 tsp pure vanilla extract

Directions

1. Heat oven to 425 F. Blind-bake the crust with weights for 15 minutes, then without weights for 10 minutes until dry and golden.

2. Whisk sugar, cornstarch, salt, water, juice, and zest; cook translucent. Temper yolks, cook 1 minute, whisk in butter, and fill hot crust.

3. Beat whites and cream of tartar; gradually add 1/2 cup sugar and vanilla until glossy peaks form. Spread over hot filling and seal to the crust edge.

4. Bake at 350 F for 12 to 15 minutes, until lightly browned. Cool to room temperature, then chill 2 hours before slicing.

Cook’s note: Seal meringue to the crust edge over hot filling to limit weeping.