Gram's Meyer Lemon Meringue Pie

a spring and summer favorite sure to have you going back for another slice

Our Meyer’s lemon meringue pie is a love letter to tradition, sunshine, and the recipes passed down through generations. Created by our Editor-in-Chief's mother in law, Lamona Weaver (Sugar Land, Texas), it balances bright citrus with a silky filling and cloud-like meringue. It’s the kind of dessert that belongs on a well-worn table...served slowly, shared generously, and remembered long after the last bite.

So, as we anxiously await sunshine and warmer weather, you can practice this recipe a few times before Memorial Day events and summer picnics come knocking.

INGREDIENTS:

Lemon Filling:

• 1 1/2 cups granulated sugar

• 5 Tbsp. cornstarch

• 1/8 tsp. salt

• 4 large egg yolks

• 1 3/4 cups whole milk

• 1/2 cup fresh Meyer lemon juice

• 3 Tbsp. butter

• 1 tsp. Meyer lemon zest

Magical Meringue:

• 6 large egg whites

• 1/2 tsp. cream of tartar

• 1/2 cup granulated sugar

• 1 tsp. vanilla bean paste

• Pie crust - 1 (9-in.) baked piecrust shell

DIRECTIONS:

Lemon curd:

1. Whisk together first 3 ingredients in a medium-size heavy non-aluminum saucepan.

2. Separately, whisk together egg yolks and next 2 ingredients in a large bowl.

3. Whisk egg yolk mixture into sugar mixture in pan over medium heat, stirring constantly.

until mixture thickens, about 9 minutes. Bring to a boil, and boil, whisking constantly, 1 minute.

4. Remove from heat. Stir in butter and zest until smooth.

5. Spoon curd into piecrust.

Meringue:

1. Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. 

2. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar.

dissolves (2 to 4 minutes). Add vanilla, beating well.

3. Spread magical meringue over hot filling, sealing edges.

Bake:

Bake at 325°F for 20 to 22 minutes or until meringue peaks are lightly browned. Let cool

completely on a wire rack (about 1 hour). Store in refrigerator.

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