Perfect Lemon Meringue Pie is a match made in heaven between it and my mouth. The filling is an old favorite cooked in the microwave. This was actually written in a cookbook that came with my very first microwave so you know it’s been around a while. If you prefer, you could use a pre-baked crust or better yet, my Ultimate All Butter Pie Crust which less complicated to make than you think. The crust shown here is the blind-baked version which you can find directions for on the link provided.
Through some of my research on meringue, I discovered that it was important to make the meringue first since placing it on a hot filling helps to cook the bottom of the meringue which could prevent it from weeping which commonly occurs. However, one way to remedy the meringue issue was to make a cooked meringue(Italian). The subsequent pictures demonstrate that method. We start with 5 large egg whites at room temperature. beaten with the cream of tartar until soft peaks form.
Boil water and sugar until it reaches 240 degrees. This takes a while, but be patient. You’ll be glad you waited once you taste the end result Slowly drizzle the hot syrup into the egg whites. Increase the speed to high and beat until stiff as seen below. Place it on the side until filling is prepared. Feel free to taste it as the hot syrup has cooked the egg whites!
In a microwavable bowl, dissolve cornstarch in cold water. Then whisk in then hot water, salt and sugar.
Microwave for 3 minutes covered, Stir it and return it to the microwave covered for an additional 2 minutes.
Whisk in the beaten egg yolks. Microwave again for 1 minute and 30 seconds
Stir in the butter until melted and blended throughout.
Blend in the fresh lemon juice and lemon zest. Microwave for another minute.
Crust baked? Check! Meringue done? Check! Filling done? Check! So what’s holding you up? Pour the warm filling in the pie crust and start smoothing out the meringue, making sure it touches and seals with the edges of the crust.
Bake at 375 degrees until meringue is lightly brown. Remove and let rest on cooling rack.
Allow it to firm up and chill. Before slicing, run knife under hot water and wipe dry. Slice and repeat.
Ingredients
Meringue
- 5 large egg whites, room temperature
- 1/2 t cream of tartar
- 1 1/4 c granulated sugar
- 1/2 c plus 2 T water
Lemon Filling
- 1 1/4 c granulated sugar
- 1/3 c cornstarch
- 1/2 c cold water
- 1 c hot water
- 1/4 t salt
- 5 large egg yolks
- 2 T butter
- 1/2 c fresh lemon juice
- 1 T lemon zest
Instructions
Meringue
- On MEDIUM speed, whip up 5 room temperature egg whites with the cream of tartar until soft peaks form
- In small saucepan, combine sugar and water specified and bring to a boil. Allow temperature of the syrup to reach 240 degrees.
- Drizzle hot syrup into egg whites and whip on HIGH speed until peaks are stiff, about 2 minutes.
Lemon Filling
- Dissolve cornstarch into cold water.
- Add in sugar, hot water and salt; blend well and cover with plastic wrap. Microwave for about 5 minutes, stirring halfway through cooking time.
- Whisk in the 5 beaten egg yolks and microwave uncovered for 1 1/2 minutes.
- Add in the butter and stir until melted.
- Blend in lemon juice and zest.
- Place filling in pie crust then spread meringue on top, making sure it touches the crust.
- Place pie in a 375 degree oven to allow meringue to lightly brown. WATCH!
- Remove from oven to cooling rack until about room temperature.
- Chill in the refrigerator for a few hours to firm up. Slice with a knife that has been dipped in hot water.
