Lemon Meringue PIE

Let's Cook

1. Step 1.

   Preheat the oven to 375°F. Bake the piecrust until it starts to brown at the edges, about 10-15 minutes. Set aside to cool.

2. Step 2.

   Separate 5 eggs, placing the yolks in a medium bowl and the whites in a large mixing bowl. Reserve the whites for later.

3. Step 3.

   Beat the egg yolks with a whisk or electric mixer until light and fluffy, about 2 minutes. Add 1 cup sugar, the juice and zested rind of 2 large lemons, and mix until combined.

4. Step 4.

   Set up a double boiler: fill a saucepan with a few inches of water and bring to a simmer. Place a heatproof bowl or smaller pot over the water, ensuring the bottom does not touch the water. Pour the yolk mixture into the top pan. Cook over medium-low heat, stirring constantly with a wooden spoon or whisk, until the mixture thickens and becomes smooth, about 10-15 minutes. Remove from heat and let cool to room temperature.

5. Step 5.

   While the yolk mixture cools, preheat the oven to 350°F. Beat the 5 egg whites with an electric mixer on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat.

6. Step 6.

   Gently fold about ¾ of the beaten egg whites into the cooled lemon yolk mixture until just combined. Pour the filling into the baked piecrust and spread evenly.

7. Step 7.

   Add a bit of powdered sugar to the remaining ¼ of the egg whites and beat on high speed for another minute until glossy and stiff. Spoon or pipe the meringue over the pie filling, spreading to the edges to seal. Use the back of a spoon to create peaks.

8. Step 8.

   Place the pie in the preheated 350°F oven and bake until the meringue peaks start to brown, about 10-15 minutes. Remove from the oven and let cool completely on a wire rack.

9. Step 9.

   Once cool, refrigerate the pie for at least 2 hours to set before serving.