Lemon custards, puddings and pies have been made and enjoyed since the Middle Ages. Meringue came on board some time during the 1600’s and then, in the 1800’s, Swiss baker Alexander Frehse came up with the brilliant idea of combining the two – lemon and meringue – to make this delicious and popular pie!
Fluffy meringue topped over a sweet and tangy, creamy lemon custard!
If you’ve never made a meringue pie before, or have been intimidated by it, it’s time to pull out your baker’s hat and pleasantly surprise yourself with how uncomplicated it really is! Just whip up those egg whites, plop them on top, and let the oven take care of the rest!
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 cup white sugar
- ⅛ teaspoon salt
- 1 cup water
- Juice of 4 large lemons
- 1 tablespoon finely grated lemon zest
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 4 egg whites
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
- ½ teaspoon cream of tartar
- Preheat oven to 350 degrees F.
- For The Filling: In a medium saucepan over medium-high heat, add 1 cup sugar, the flour, cornstarch and salt; stir to combine. Add the water, lemon juice and zest and bring to a boil, whisking frequently. Whisk in the butter.
- Place the egg yolks in a small bowl and gradually whisk in ½ cup of the hot lemon mixture. Whisk the egg yolk-lemon mixture back into the saucepan with the rest of the hot lemon mixture.
- Return the mixture to a boil and continue to whisk constantly until thick. Pour the mixture into the baked pie crust.
- For The Meringue: In a large mixing bowl, beat the egg whites with an electric mixer on medium-high speed until they become foamy. Add the vanilla extract and cream of tartar, then add the sugar gradually, continuing to beat until stiff peaks form.
- Spread the meringue mixture over the pie, extending it to the edges of the crust.
- Bake for 10 minutes, or until the meringue is golden brown.