Lemon Meringue Pie
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Everyday Food, September 2009
- Yield Serves 8
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Ingredients
- Our Favorite Pie Crust
- 1 cup cold water
- 1/4 cup cornstartch
- 8 large eggs, whites only
- 2/3 cups sugar
- 1/4 teaspoon coarse salt
Directions
- 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.
- 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).
- 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.
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Curd set like a charm. Links work fine. Taste was spot on. I followed different cooking instructions for baking the crust, as 45min did seem strange. Major complaint was going back and forth between three web pages to use the crust, curd, and meringue recipes, especially since there were some crust and curd instructions on the meringue page, so you had to switch pages repeatedly--an unnecessary hassle I haven't had to deal with on other websites. Turned out well though.
If you follow the lemon curd link there is no step 2 to follow. Please rewrite the directions!
If you follow the link to the lemon curd there is no step 2 to follow. Please rewrite these directions!
Isn't 45min for the crust along time?
WHAT IF YOU'VE ALREADY MADE THE CURD AND HAVE LEFT OVER FROM A DIFFERENT RECIPE (LEMON MERINGUE CUPCAKES). WHAT DO I DO? CAN I JUST BACK THE TART AND THEN WARM UP THE CURD AND THEN SPREAD IT AROUND OR DO I HAVE TO MAKE ANOTHER BATCH?
I MADE THIS RECIPE FROM THE EVERYDAY FOOD MAGAZINE, SEPT 09 AND IT WAS EXCELLENT.I CANNOT LOCATE MY MAGAZINE.
I too followed this recipe, and the filling DID NOT SET. I even made it twice because I thought "There's no way Martha's recipe is wrong." I had to throw everything away. What a waste of 16 eggs. I really wish someone actually made this BEFORE posting this recipe. As a subscriber, I am really disappointed.
I followed this recipe to a "T" and got a drippy meringue in between layers. When I searched to find out why it was happening, it was because the lemon curd wasn't warm enough and the meringue separated from the curd. The curd must not be cool when the meringue is piled on.
I followed this recipe to a "T" and got a drippy meringue in between layers. When I searched to find out why it was happening, it was because the lemon curd wasn't warm enough and the meringue separated from the curd. The curd must not be cool when the meringue is piled on.