Channel your inner Susan Mayer and whip up a storm with this irresistible lemon meringue pie recipe, straight from the fictional kitchens of Wisteria Lane.
INGREDIENTS
- 1 (9-inch) pre-baked pie crust (Pillsbury works well for convenience)
- 1 cup sugar
- 6 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 3 eggs, separated
- 3 tablespoons butter
- 1/3 cup fresh lemon juice (about two lemons)
- 1 tablespoon grated lemon zest (or a few drops of lemon oil)
- 1/4 teaspoon cream of tartar
- 3 tablespoons sugar (for meringue)
- 1/2 teaspoon vanilla
DIRECTIONS
For the Filling:
- In a double boiler, whisk together the sugar, cornstarch, and salt. Gradually stir in the milk.
- Cook over boiling water, stirring constantly, until the mixture thickens (about 10 minutes). Cover and cook an additional 10 minutes, stirring occasionally.
- Remove from heat. Beat the egg yolks in a small bowl, then whisk in about 1/2 cup of the thickened milk mixture. Return this egg mixture to the double boiler, stirring to combine.
- Cook and stir over boiling water for 5-6 minutes. Remove from heat and stir in the butter, lemon juice, and lemon zest until the butter melts.
- Cool the filling for about 30 minutes, stirring gently every 10 minutes. Once cooled, pour into the baked pie crust.
For the Meringue:
- Preheat your oven to 350°F (175°C).
- In a clean mixing bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gradually add the sugar, beating well after each addition. Mix in the vanilla.
- Spread the meringue over the pie filling, ensuring it touches the edges of the crust to prevent shrinking. Use a spatula to create decorative peaks and swirls.
- Bake for 10-15 minutes, or until the meringue is lightly golden.
To Serve: Cool the pie at room temperature for at least three hours before serving. Enjoy the compliments, and playfully apologize when asked for the recipe!
