Lemon Meringue Pie

Patrick Nolan
Submitted by : Patrick Nolan

This pie is best prepared by topping your fresh meringue on your hot filling  as quickly as possible once you pour your lemon filling into the pie shell. Therefore it is highly recommended to lay out all the ingredients and have them ready to go before you start the cooking process. 

Pie Filling:
1 cup sugar
⅓ cup cornstarch
½ tsp. salt
1¼ cups water
½ cup lemon juice (Fresh squeezed is best)
1 Tbsp. lemon zest
4  egg yolks, (Save  3-4 whites for Meringue)
3 Tbsp. salted butter
1 baked pie shell

Mix cornstarch, salt and sugar in a medium size sauce pan.  Slowly stir in water, and lemon juice.  

Stir over medium heat stirring or whisking continuously.  

Once the filling mix has turned translucent and pudding like, boil gently for a minute stirring constantly.  Then temper your  yolks, by stirring in small amount of the hot mixture slowly into yolks whisking quickly as you do. Continue to slowly spoon about half the hot mix into the yolks. Then pour the yolk mix back in the pan and return to stove and bringing back to a low boil for about 1 minute more.

Remove from heat. Stir in Lemon zest and butter. 

 Leave the the hot filling in the pan and cover with plastic wrap directly on the meringue to prevent air from contacting the fill and forming a skin while you prepare your meringue to top it with. This is important to ensure you meringue bonds with the warm filling and does not weep into it causing a watery layer between the meringue and filling.

Prepare one of the Meringues below to top your pie with:

French Meringue:
French Meringue is the classic Lemon pie topping and is the quickest and easiest to make.  It is the most light, fluffy, and airy in texture.  However, it  is also the most unstable and is most likely to weep, bead up or break down before the other two types of meringue.  Therefore it is recommended to prepare the Cornstarch Stabilizer gel to help it become more stable and not weep or break down into your filling causing a watery mess and soggy crust.

Ingredients:
½ Cup Sugar
½ tsp. cream of tarter (or 1½ tsp lemon juice)
⅛ tsp. salt
3 egg whites (prefer room temp)
½ tsp. vanilla

Meringue Cornstarch Stabilizer:
1 Tbsp corn starch
⅓  cup water

Cornstarch Stabilizer Directions:
Make the Meringue Cornstarch stabilizer paste right before you start cooking your lemon pie filling and covering immediately with plastic wrap directly on the gel.   

1. Mix the cornstarch with just a small amount of the water in a small saucepan
2. Stir in the rest of the water.
3  Heat  slowly on medium heat until mixture becomes translucent and pudding like in texture.
4. Put it aside to cool a bit with plastic wrap directly on top touching it to seal it away from any air that would create a film or skin on the paste.

French Meringue Directions:

Combine and mix the Sugar,  cream of tartar and  salt in a small bowl before you start cooking your lemon pie filling.

Once the filling is prepared,   start to beat the egg whites using a mixer on low speed until they are broken up  and frothy. 

Beat to soft peaks start to form on medium-high speed. 

Gradually add the sugar, a tablespoon at a time, until it has all been incorporated and glossy, stiff peaks start to form.

Add the Cornstarch stabilizer and beat until well incorporated

Take your plastic wrap off the pie filling and reheat on low heat before pouring into your pie shell.  Immediately use a rubber spatula to lay the meringue on top of the filling starting with the outside edges making sure the meringue touches and seals onto the crust edge.

Swirl the meringue with a spoon to display a pointed decorative top.

Put in the oven to cook your egg whites and get the golden brown top.  Place the pie in the oven at 400° F. on the middle rack and bake for 8 to 10 minutes until meringue is nicely browned. Do not overcook because this will cause your meringue to shrink, crack and pull away from the crust as it cools back down.


Swiss Meringue:
Swiss Meringue is a more stable meringue than French Meringue because the sugar is heated to 160° F and dissolved into the whites before it is mixed.  It has a more creamy, denser structure and is less likely to weep, bead, or break down as fast as french meringue.  You can add the cornstarch stabilizer if you want an even more stable meringue, however this takes away some of the more creamy texture of it.

Ingredients:
½ Cup Granulated Sugar
½ tsp. cream of tarter (or 1 tsp lemon juice)
⅛ tsp. salt
3 egg whites (prefer room temp)
½ tsp. vanilla

Corn Starch Stabilizer Ingredients:
1 Tbsp. Cornstarch
⅓ cup water
Directions:
Slowly heat the cornstarch and water in a small sauce pan over medium heat until it thickens into a pudding consistency.  Make up ahead of time in a small pan and cover with plastic wrap right in the pan until ready to use a spatula to scoop out and mix into your meringue at the very end when it achieves still peaks.


Directions for Meringue:
Before you start making your lemon fill, get your ingredients in the pan and double boiler water simmering!!!! This will help you get the whipped Swiss meringue on the lemon pie filling as soon as possible. 
So, get your water simmering in the double boiler and have your other ingredients in the top bowl waiting to start cooking after fill is done.
In the top pan of double boiler combine the Sugar, Cream of Tarter and salt.  Whisk these together and then whisk in the egg whites.
Once Lemon filling is done place your top bowl on the top of the bottom simmering water bowl and whisk constantly until the sugar is completely dissolved and the mixture reaches 160° F.
Place the hot mix in a stand mixer bowl (or hand mixer bowl)  and whip up until thick, billowy, stiff peaks. Then add your Vanilla and mix in at the end.

Take your plastic wrap off the pie filling and reheat on low heat before pouring into your pie shell.  Immediately use a rubber spatula to lay the meringue on top of the filling starting with the outside edges making sure the meringue touches and seals onto the crust edge.
Swirl the meringue with a spoon to display a pointed decorative top.

 Since this meringue is already cooked by heating it in the double boiler before whipping, you don't have to put in the oven to cook it.  I prefer to just brown the top of the meringue with a culinary torch to give it that  nice golden brown classic look of a lemon meringue pie.

However:
If you prefer to put in the oven to get the golden brown top, place the pie in the oven at 400° F. on the middle rack. and bake for 8 to 10 minutes until meringue is nicely browned. Do not overcook because this will cause your meringue to shrink, crack and pull away from the crust as it cools back down.

Italian Meringue:
Italian Meringue is the MOST stable meringue of the 3 meringues.  Its sugar is heated until the "softball" stage of 240° F and then added slowly as you beat the whites.  It's texture and structure is the most creamy and dense of the 3 meringues.  It almost has a  melted marshmallow texture and has a much sweeter flavor.  Along with a tart lemon filling,  this one  is my favorite. 

Ingredients:
1 cup white granulated sugar
⅓ cup water

3 egg whites (prefer room temp)
½ tsp. cream of tarter (or 1½ tsp lemon juice)
⅛ tsp. salt
½ tsp. vanilla

Directions:
1.   Before you start making your lemon fill,  put the 1 cup of sugar and ⅓ cup of water in a small sauce pan waiting to heat on stove. Also get your egg whites, cream of tarter and salt in the mixer bowl waiting for lemon fill to get done.   This will help you get the whipped  meringue on the lemon pie filling as soon as possible. 

2. Once Lemon filling is done (or nearly done) start heating your sugar and water over medium heat.  Do not stir! If you want you can gently swirl a little as it dissolves.  Keep heating until it gets to the softball syrup stage of 240° F.

3. Once it gets to about 220° F start beating your egg whites on medium speed.  Once Frothy, add your Cream of Tarter and Salt.  Then when your meringue reaches the soft peak stage, continue beating as you slowly stream your hot 240° syrup into the mixture.
Continue to beat on high until your Meringue reaches thick, billowy, stiff peaks.  Then add your Vanilla and mix in at the end.

4. Take your plastic wrap off the pie filling and reheat on low heat before pouring into your pie shell.  Immediately use a rubber spatula to lay the meringue on top of the filling starting with the outside edges making sure the meringue touches and seals onto the crust edge.

Swirl the meringue with a spoon to display a pointed decorative top.

5. Since this meringue is already cooked by the hot syrup that was poured into the whites, you don't have to put in the oven to cook it.  I prefer to just brown the top of the meringue with a culinary torch to give it that  nice golden brown classic look of a lemon meringue pie.

However:
If you prefer to put in the oven to get the golden brown top, place the pie in the oven at 400° F. on the middle rack. and bake for 8 to 10 minutes until meringue is nicely browned. Do not overcook because this will cause your meringue to shrink, crack and pull away from the crust as it cools back down.