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Lemon Meringue Pie

  • servings: 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

  1. Step 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. Step 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. Step 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.

Source
Everyday Food, September 2009


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Reviews (16)

  • 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!

  • 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!

  • 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.

  • 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!

  • 23 Apr, 2013

    Well the taste is very nice however because of the links I missed the step where I was to add the cornstarch to the curd. Whoops, went through with the rest of the pie and it looked great, until I cut into it and a clear liquid was spilling out. Still tried it and it tasted fine, just looked funny, which was a shame because it would have made for a beautiful pie had it held together. Please lady Martha just include all the recipes on one page! Way less room for error.

  • 22 Apr, 2013

    How can you make a pie crust without any flour??

  • 30 Mar, 2013

    All went seemingly well until the end. Because I've never made one of these, instructions to the effect that once the meringue was browned, it should have been cooled and placed back in the refrigerator until being served may have saved this pie. I've since learned this curd DOES NOT remain stable at room temperature. My meringue didn't weep but my curd cried buckets!

  • 2 Mar, 2012

    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.

  • 7 May, 2011

    If you follow the lemon curd link there is no step 2 to follow. Please rewrite the directions!

  • 7 May, 2011

    If you follow the link to the lemon curd there is no step 2 to follow. Please rewrite these directions!

  • 2 Apr, 2011

    Isn't 45min for the crust along time?

  • 11 Mar, 2011

    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?

  • 29 Jan, 2011

    I MADE THIS RECIPE FROM THE EVERYDAY FOOD MAGAZINE, SEPT 09 AND IT WAS EXCELLENT.I CANNOT LOCATE MY MAGAZINE.

  • 17 Jan, 2011

    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.

  • 9 Jan, 2011

    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.

  • 9 Jan, 2011

    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.