Meyer Lemon Meringue Pie
A picnic without lemon meringue pie is no picnic at all!
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Yields:
8 serving(s)
Prep Time:
35 mins
Cook Time:
4 hrs
Total Time:
4 hrs 35 mins
Ingredients
- 1
(14.1-ounce) package refrigerated piecrusts
- 1 1/4 c.
sugar, divided
- 1 Tbsp.
cornstarch
- 2
large eggs, plus 4 large egg yolks and 3 large egg whites
- 2 Tbsp.
Meyer or regular lemon zest, plus 3/4 c. lemon juice
- 6 Tbsp.
cold unsalted butter, cut into pieces
- 1/8 tsp.
Kosher salt
- 1/2 tsp.
pure vanilla extract
- 1
(7-ounce) jar marshmallow creme
Directions
- Step 1Preheat oven to 400°F. Unroll 1 pie crust and lightly brush with water. Top with remaining pie crust and roll to a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, fold edges under, and crimp. Prick bottom with fork. Line piecrust with parchment paper; fill with dried beans or pie weights. Bake until edges are set, 13 to 15 minutes. Remove weights and parchment paper, and bake until golden brown, 8 to 10 minutes. Cool completely.
- Step 2Whisk together 1 cup sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbling, 7 to 9 minutes. Remove from heat. Stir in lemon zest and butter until melted and smooth. Transfer to crust and smooth top.
- Step 3Beat egg whites and salt on medium speed with an electric mixer until foamy, 1 to 2 minutes. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form, 1 to 2 minutes. Beat in vanilla. Beat in marshmallow creme, in four batches, until smooth, about 1 minute. Spread over pie.
- Step 4Bake until meringue is lightly browned, 7 to 9 minutes. Cool completely on a wire rack. Chill, if desired.
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