Old World Sourdough
Lemon Curd Meringue Pie
Light, fluffy meringue piled high on a creamy filling of lemon curd is the basis of this classic pie. When making the lemon curd, be sure to save the whites that you separate from the egg yolks; you will need them to make the meringue topping in the following step.
Lemon Curd Meringue Pie
Prep Time:
180 minutes. For crust, lemon curd and meringue
Cook Time:
Serves:
8 to 10
Ingredients
Ingredients:
1 Pie Crust
1 Batch Lemon Curd - cooled to room temperature
Meringue:
5 egg whites
1/4 tsp. cream of tartar
1/2 cup (4 oz./125 g) sugar
1/2 tsp. vanilla extract
Preparation
Prebake pie crust:
Line the piecrust with parchment paper or aluminum foil and fill with pie weights. Bake for 20 minutes. Remove from the oven; leave the oven on. Let the piecrust cool completely, then remove the pie weights and parchment. Return to the oven and bake until the crust is golden brown, 20 to 25 minutes more. Transfer to a wire rack and let cool completely.
Pour the lemon curd into the cooled crust, spreading it evenly. Cover with plastic wrap, pressing the wrap directly onto the surface of the lemon curd, and refrigerate for at least 1 hour and up to overnight.
Meringue:
In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Beat on medium speed until foamy, about 2 minutes. Raise the speed to medium-high and slowly add the sugar. Beat until soft peaks form and the egg whites are shiny and glossy, about 3 minutes. Add the vanilla and beat until the egg whites are glossy and hold stiff peaks, about 1 minute longer.
Preheat a broiler to high.
Pipe or spread the meringue over the lemon curd filling so that it completely covers the pie. Place the pie under the broiler until the meringue is lightly toasted, about 5 minutes.
Refrigerate for at least 2 hours or up to overnight before serving.
Notes: