Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges; flute. Pierce bottom and sides of dough with a fork. Place crust in freezer 10 minutes. Bake at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack. Reduce temperature to 325°.
To prepare filling, combine 1 1/4 cups sugar and cornstarch in a medium nonaluminum saucepan. Stir in water and lemon juice. Bring to a boil over medium-high heat. Cook until thick and bubbly (about 2 minutes), stirring constantly with a whisk.
Gradually stir about one-fourth of hot cornstarch mixture into egg yolk, stirring constantly with a whisk; add to remaining cornstarch mixture, stirring constantly. Cook until thick and bubbly (about 1 minute), stirring constantly. Stir in butter and lemon rind. Pour mixture into prepared crust; cover surface with plastic wrap.
To prepare meringue, beat egg whites and cream of tartar with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. (Do not overbeat.)
Remove plastic wrap from filling; spread meringue evenly over filling, sealing to edge of crust. Bake at 325° for 25 minutes; cool on a wire rack 1 hour. Serve at room temperature.
Absolutely wonderful. I use less grated lemon peel, but that's just personal preference. This is very much like a 75 year old recipe I got from my grandmother - the ones made with cornstarch as thickener are so much better than the ones made with flour.
This recipe is so easy and turns out a perfect pie. My pies looked just like the photograph! I took two to a family gathering and they recieved rave reviews for looks and taste! I would highly recommend this recipe.
Who doesn't love lemon meringue pie?
The ingredients are easy and most ingredients are in my pantry.
You might have to buy the fresh lemons
Delicious to say the least.
I always make my crust from scratch
I would definitly make it again
This is a great dessert after a light dinner
You don't want to be over full so you might pass this up
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