baking · vegetarian
Lemon meringue pie
Tart lemon custard in a flaky crust under a tall, toasted Swiss meringue.
- Time
- 150min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Whisk sugar, cornstarch, salt and water in a pan and cook until thick and boiling.
-
2
Temper yolks with some of the hot mixture, return to pan and cook 2 minutes; off heat stir in zest, juice and butter.
-
3
Pour hot filling into the baked crust.
-
4
Whisk whites, sugar and cream of tartar over simmering water until hot and dissolved, then whip to stiff glossy peaks.
-
5
Spread meringue to the edges, swirl, and bake at 190°C (375°F) until browned, 10 minutes; cool 3 hours before slicing.
