Pioneer Woman Lemon Meringue Pie Recipe
Do you love bright, citrus flavors? The Pioneer Woman Lemon Meringue Pie Recipe is a classic. It features a tart lemon curd. It also has a fluffy marshmallow topping.
Equipment
- 9-inch glass pie plate.
- Medium heavy-bottom saucepan.
- Electric hand mixer or stand mixer.
- Large mixing bowl
- Whisk and rubber spatula.
Ingredients
- 1 pre-baked 9-inch pie crust.
- 1.5 cups white granulated sugar.
- 1/2 cup cornstarch.
- 1.5 cups cold water.
- 4 large egg yolks save whites.
- 2 tablespoons unsalted butter.
- 1/2 cup fresh lemon juice.
- 1 tablespoon lemon zest.
- 1/2 teaspoon cream of tartar.
- 6 tablespoons white sugar for meringue.
Instructions
- Mix sugar and cornstarch in a saucepan. Whisk in the cold water slowly.
- Cook over medium heat until it bubbles. Stir it constantly so it stays smooth.
- Beat the egg yolks in a small bowl. Add a little hot liquid to the yolks.
- Pour yolk mixture back into the pan. Cook for two more minutes until very thick.
- Remove from heat. Stir in butter, lemon juice, and zest.
- Beat egg whites and cream of tartar. Add sugar slowly until stiff peaks form.
- Pour filling into the crust. Spread meringue on top. Bake at 350°F for 15 minutes.
Notes
- Use fresh lemons for the best flavor.
- Spread meringue to the very edge of the crust.
- This prevents the topping from shrinking during baking.
- Separate your eggs while they are cold.
- Let the filling cool slightly before adding meringue.