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:
- Whisk together first 3 ingredients in a medium-size heavy non-aluminum saucepan.
- Separately, whisk together egg yolks and next 2 ingredients in a large bowl.
- 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.
- Remove from heat. Stir in butter and zest until smooth.
- Spoon curd into piecrust.
Meringue:
- Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy.
- Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar.
dissolves (2 to 4 minutes). Add vanilla, beating well.
- 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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