Lemon Meringue Pie - Master Cookbook Recipe # 459

Name: Lemon Meringue Pie - Master Cookbook Recipe # 459
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 1 pre-baked 9-inch pie crust; 1 cup granulated sugar; 6 Tbsp corn starch; 1/4 tsp salt; 2 cups water; 1/2 cup lemon juice; 4 large egg yolks; 3 Tbsp salted butter; Lemon zest; Meringue (Master Cookbook Recipe # 446)

This classic Lemon Meringue Pie features a bright, silky lemon curd made easily in the microwave. Topped with a cloud of toasted meringue and nestled in a flaky crust, it’s a timeless Southern favorite that strikes the perfect balance between tart and sweet.

This is recipe #459 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 25 minTotal time: 45 min

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Ingredients

1 pre-baked 9-inch pie crust
1 cup granulated sugar
6 Tbsp corn starch
1/4 tsp salt
2 cups water
1/2 cup lemon juice
4 large egg yolks
3 Tbsp salted butter
Lemon zest
Meringue (Master Cookbook Recipe # 446)

Instructions

Mix Dry Ingredients: In a large glass batter bowl, use a wire whisk to combine the sugar, corn starch, and salt until well mixed.
Add Wet Ingredients: Whisk in the water, lemon juice, and egg yolks until the mixture is smooth.
Microwave: Place the bowl in the microwave and cook on high for 3 minutes. Remove and whisk thoroughly.
Thicken: Return to the microwave and cook in 2-minute intervals, whisking after each, until the filling is thick and creamy.
Finish Filling: Once thickened, stir in the salted butter and lemon zest, whisking until the butter has completely melted.
Assemble: Pour the hot lemon filling into your pre-baked pie shell.
Top and Bake: Immediately spread your meringue (Master Cookbook Recipe # 446) over the hot filling, making sure to seal it to the edges of the crust. Bake in a preheated oven at 325°F for 25 minutes, or until the meringue is golden brown.

Notes

Tammy’s Tips

The secret to a perfect Lemon Meringue Pie is putting the meringue on the filling while it is still piping hot! This helps "cook" the bottom of the meringue and prevents it from weeping or sliding off. When whisking your filling in the microwave, be sure to scrape the sides and bottom of the bowl to ensure a perfectly smooth consistency throughout. Allow the pie to cool completely at room temperature before slicing for the best results.