Remove the pan from the heat and add the butter and the zest and whisk until the butter is melted and incorporated.It should be thick like pudding at this point. Continue to cook the filling for another minute.Whisk this egg mixture back into the filling that is still in the pan and whisk to combine.It’s very important to vigorously whisk while adding the hot mixture to avoid your eggs scrambling. In a small bowl, whisk your egg yolks and slowly add some of the hot mixture, whisking the whole time.It should be thick enough to coat the back of a spoon. Cook this mixture until it starts to thicken up.
Lemon meringue pie how to#
I will first walk you through how to make the filling, then we’ll cover the meringue below. I like to use my Pie Crust Recipe, but you can also use a premade crust, if you feel more comfortable.
Bake until the meringue is just beginning to brown, 8 to 10 minutes. Spread the meringue over the top of the warm pie, making sure to get it to the edges. With the machine running, add the sugar mixture a little at a time and whisk until the meringue forms stiff peaks. Whisk together the sugar and cornstarch in a separate small bowl. Fill the pie crust with the filling, spreading it out evenly.įor the meringue: Using a stand or electric hand-held mixer, whisk the egg whites until frothy. Remove from the heat and whisk in the butter. Whisk in the cornstarch slurry and cook until it thickens. Cook the lemon mixture over medium heat, whisking constantly, until just beginning to thicken. In a separate bowl, whisk together the cornstarch and 1/2 cup water and set aside. Set aside to cool.įor the filling: Whisk together the sugar and egg yolks in a heavy-bottomed pot until the sugar is completely dissolved. Press into a 9-inch pie pan and bake until golden and set, 8 to 10 minutes.
Pulse in the melted butter until the crumbs are moist. For the crust: Pulse the cookies, sugar and zest in a food processor until fine.