Lemon Meringue Pie Recipe - Easiest Recipe Ever

– Pie Crust homemade or storebought Lemon Filling – Zest of 4-5 lemons wash them first to remove wax – 205g or ¾ cup plus 2 tablespoons freshly squeezed lemon juice – 220 g or 1 cup granulated sugar – 5 large egg – Pinch fine sea salt – 85 g or 6 tablespoons unsalted butter – 2 tablespoons water – ½ tablespoon tapioca or cornstarch Vanilla Meringue Topping – 3-6 egg whites six for a very tall meringue – ¾ - 1 ½ cups granulated sugar higher amount if using 6 egg whites (for every egg white use 1/4 cup sugar) – 2 teaspoons pure vanilla extract or paste plus a scrape of vanilla bean if desired – Pinch fine sea salt




Start 375 F oven. Fill pie pan with crust. Foil, pie weights. Crust bakes 30 minutes. Dock bottom, remove pie weights, and lower heat to 350 F. Continue baking 10-15 minutes.

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STEP  1 .

Lemon zest directly into pot. Pour lemon juice into the pot. Beat in granulated sugar. Combine eggs and sea salt. Place butter slices in a bowl. Put over bowl Low- 

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-heat the pot and whisk. Frequent stirring cooks curd. At 170 F or thickening to cover the back of a spoon, remove from heat. Make butter from curd through the mesh sieve. 

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Melt butter and blend. Mix starch and water. Add filling to crust and bake. After 20 minutes, the center should jiggle. At room temperature, refrigerate.  

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In a ⅓ pot, heat water on medium-low. Stir egg whites and sugar in a heatproof bowl over simmering water. Warm mixture and scrape bowl with rubber spatula 

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Brush/stir pinched sugar. Stand-mixer bowl Inverted whisks stiffen meringue. Medium-speed stiffens vanilla and salt. Pie and meringues. Serving after cooling. One-day-old pie meringue leaks. Meringue frozen.  

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See Also

Pomegranate Lemon Meringue Pie Recipe