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Martha's Lemon Meringue Pie

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Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are a guaranteed hit no matter where you take this pie -- even if it's just a weeknight dessert.

  • Servings: 8

Source: Everyday Food, September 2009

Ingredients

  • Homemade or store-bought pie crust
  • Easy Lemon Curd
  • 1 cup cold water
  • 1/4 cup cornstartch
  • 8 large eggs, whites only
  • 2/3 cups sugar
  • 1/4 teaspoon coarse salt

Directions

  1. Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.

  2. Prepare Lemon Curd through step 1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd; pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).

  3. Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.

Reviews Add a comment

  • khamilton912
    18 JUN, 2017
    My mother always told me that if you can read you can cook. Granted this recipe would have been easier to follow had it been 1 recipe - not divided with a link, but it seems most of the comments have shown a lack of reading the recipe throughly before starting. I have Chemo brain so I always read a recipe twice, gather what I need and reread it to see if it makes sense. I've completed this pie for the first time and it came out simply marvelous! Thank you
    Reply
  • richmonddianna
    14 MAR, 2017
    Where is the lemons and the butter
    Reply
  • LovelyPenelope
    29 APR, 2016
    I've made this multiple times, its my go to lemon meringue recipe. I love the lemon zest in the curd. My family loves it and my friend who doesnt like Lemon Meringue, loves this pie. :D
    Reply
  • leeselmes
    27 MAR, 2016
    I am unclear as to step 2's instructions. I made the curd and then in step 2 it says to add the corn starch and water to the curd mixture and mentions butter as in step one, but butter is not listed in the ingredient list for the pie. I ended up adding the water and corn starch as instructed and the filling turned out very runny. Was I supposed to add more butter. I find the instructions very frustrating.
    Reply
  • kissiegirlxoxo
    28 NOV, 2015
    I have successfully made this pie alot. However, a few unpublished tips have ensured my success. The lemon curd needs to get to 180┬░for a full min or it will not set. Critical for high altitude. (I live at 5000 ft.) My merengue needs help to stabilize from about 1/4 to1/2 tsp cream of tartar. The merengue has to be sealed to the crust (no gaps) or it will shrink and can run, ruining the crust. Also weeping can be helped by dusting curd with cream of tartar before topping it with merengue.
    Reply
  • joyceboss
    21 JUL, 2015
    This recipe gets an F. After baking with the meringue, the entire pie melted with liquid egg white leaking over the edges. No way could I serve this soup to anyone. Terrible waste of time and money. Something is missing from the ingredients or instructions. Fix this recipe or delete it.
    Reply
  • Eliah Golan
    6 APR, 2014
    This recipe is not good, when I made the curd, it had a wierd flavor (very "metalic"). The pie crust was very good, but, when I made the meringue, it wouldn't set, so I added a bit more suger and only then it looked like meringue. The results you get after a night in the fridge: 1. The meringue looked wierd and got a "foamy layer" to it and once again, the flavor wasn't very good. 2. The curd: the liquid in the curd seperated from everything else, so the liquids ruind the dough' what a waste!
    Reply
  • Eliah Golan
    6 APR, 2014
    this recipe is not good, when I made the curd, it had a wierd flavor (very "metalic"). The pie crust was very good, but, when I made the meringue, it wouldn't set, so I added a bit more suger and only then it looked like meringue. The results you get after a night in the fridge: 1. The meringue looked wierd and got a "foamy layer" to it and once again, the flavor wasn't very good. 2. The curd: the liquid in the curd seperated from everything elde, so the liquids ruind the dough' what a waste!
    Reply
  • sethgi
    28 NOV, 2013
    This was terrible. The curd wouldn't set, and the meringue recipe just didn't come out. I looked around the internet and every other recipe was different from this one and took much less time.
    Reply
  • Taryn Williams
    12 JUN, 2013
    I've never made this pie before but I can honestly say with careful reading, a bucket load of commonsense and the help of your amazingly easy recepie my pie is perfect! I've been watching Martha since I was little a true fan would know to keep the pie refrigerated. An persons with commonsense would know to read the directions thoroughly. Wish I could post a picture of my masterpiece a la Martha!
    Reply