Mile-High Lemon Meringue Pie with Foolproof Pie Crust Recipe
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4.7
84 reviews
Excellent
Mile-High Lemon Meringue Pie with Foolproof Pie Crust Recipe
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Enjoy a classic Lemon Meringue Pie with a tart, refreshing filling, and the perfect foolproof pie crust that you can make in no time.
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Ingredients
- 1 recipe Homemade Perfect Pie Crust
- 4 (4 fl oz/120 ml) large egg whites , at room temperature
- 1 recipe lemon curd , chilled
- Egg wash
- ⅔ cups (5 oz/142 g) granulated sugar
- ¼ teaspoon cream of tartar
Notes
Make ahead tips
When making a recipe that calls for one pie crust, we often make a double recipe and freeze the second half to save time when we next want to make a pie. (Defrost frozen pie dough in the refrigerator overnight.) Lemon curd can be made up to 3 days in advance,
- When making a recipe that calls for one pie crust, we often make a double recipe and freeze the second half to save time when we next want to make a pie. (Defrost frozen pie dough in the refrigerator overnight.)
- Lemon curd can be made up to 3 days in advance,
- When heating the egg whites for the meringue, check that the sugar has dissolved by rubbing a bit of the mixture between your fingers. If it feels smooth and not grainy, you are good to go.
- For an extra crisp crust, you can brush a thin layer of melted white chocolate on the baked crust and let harden before filling.
- You can add more lemon zest to the pie filling for a more refreshing flavor.
- For more meringue-topped pies, try our Raspberry Curd Pie or Sweet Potato Pie!
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User Reviews
Overall Rating
4.7
84 reviews
Excellent
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