← All recipes

Lemon Meringue 18

Lemon Meringue 18 is built on Cold Water, Fresh Squeezed Lemon Juice, Water, Sugar, and Butter. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1 1/2 cup
• 2 tbsp
• 1/4 tsp
• 1/2 cup

Method (preview)

1. 1

   In a saucepan heat the lemon juice and the other 1/2 cup water to boiling.

2. 2

   Add the sugar and dissolved cornstarch, lower heat to medium low.

3. 3

   Cook and whisk constantly for 5 to 8 minutes or until the mixture thickens and becomes translucent.

4. 4

   Remove pan from heat and whisk in the butter and fork beaten egg yolks quickly.

5. 5

   Note then this will be the texture of the custard since it will only thicken slightly when cooling.

6. 6

   Some people like to beat the yolks fluffy add a bit of the hot mixture to temper it and then add the yolk mixture back into the hot pot - this lightens up the texture.

7. 7

   Let filling cool completely.

8. 8

   Place cooled filling into the shell and smooth the custard evenly.

9. 9

   Beat whites low speed with the cream of tartar till foamy.

10. 10

    Continue to beat high gradually adding sugar until soft peaks form.

11. 11

    Use a spatula to spread meringue over entire pie all the way to the crust edges.

12. 12

    Bake until the meringue tips are brown in hot oven.

13. 13

    Remove pie to cool on rack away from drafts.

14. 14

    Cool completely before cutting.

15. 15

    You can refrigerate it once cool and any leftover pie may be refrigerated for about a day or so.

16. 16

    Make the pie on the day you plan to serve it because the nature of the meringue is to soften as it ages.