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Martha Stewart Lemon Meringue Pie Recipe

Martha Stewart Lemon Meringue Pie Recipe

Are you craving a classic dessert? The Martha Stewart Lemon Meringue Pie Recipe is the answer.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 380 kcal

Equipment

  • Glass Mixing Bowls
  • Small saucepan
  • Whisk
  • Electric hand mixer
  • 9-inch pie plate.
  • Rubber spatula
  • Kitchen torch

Ingredients
  

  • 1 1/4 cups ALL-PURPOSE FLOUR
  • 1/2 cup UNSALTED BUTTER
  • 1 1/2 cups GRANULATED SUGAR
  • 1/4 cup CORNSTARCH
  • 1/2 cup FRESH LEMON JUICE
  • 1 tbsp LEMON ZEST
  • 4 large EGG YOLKS
  • 4 large EGG WHITES
  • 1/2 tsp CREAM OF TARTAR
  • 1/4 tsp SALT

Instructions
 

  • Roll out your chilled pie dough on a board. Place it gently into your clean pie plate. Trim the edges and crimp them with your fingers.
  • Line the dough with parchment paper and weights. Bake the crust until it looks golden brown. Let it cool completely on a wire rack.
  • Whisk sugar, cornstarch, and salt in a pan. Add water, lemon juice, and lemon zest slowly. Cook over medium heat until the mix thickens.
  • Beat your egg yolks in a small bowl. Add a little hot lemon mix to them. This tempers the eggs so they do not scramble.
  • Pour the yolk mixture back into the saucepan. Cook for two more minutes while whisking constantly. Remove from heat and stir in the butter.
  • Pour the warm lemon curd into your crust. Smooth the top with a clean rubber spatula. Set this aside while you make the topping.
  • Beat egg whites and cream of tartar together. Add sugar slowly while the mixer is running. Whip until the peaks stand up very straight.
  • Pile the meringue on top of the filling. Spread it all the way to the crust. This prevents the meringue from shrinking during baking.
  • Bake the pie until the meringue turns brown. This usually takes about ten to fifteen minutes. Watch it closely so it does not burn.

Notes

  • Use room temperature egg whites for more volume.
  • Do not get any yolk in the whites.
  • Squeeze fresh lemons for the best zingy taste.
  • Seal the meringue to the very edge.
  • Let the pie cool before you slice it.
  • Chill the dough for at least one hour.
  • Use a clean bowl for the egg whites.
  • Do not overcook the lemon filling.
  • Add sugar to whites one spoonful at a time.
  • Serve the pie the same day you bake.
Keyword Martha Stewart Lemon Meringue Pie Recipe