Lemon Meringue Pie
This lemon meringue pie is almost everything I want a lemon meringue pie to be. The lemon flavor is pronounced and is sweetened with just the right amount of sugar, the meringue didn’t separate, and is tall, light, and not too sweet. The filling is firm without being gummy, the crust is flaky, and there is no sogginess. I would give it five stars out five, but for one thing, and it is my fault, not the fault of the recipe. I”m not sure exactly what happened. When I completed beating the egg whites they seemed just right, and then I let them sit while I reheated the filling to make sure it was really hot before putting it in the pie shell. When I put the meringue on top of the filling the texture had changed and I couldn’t make nice peaks with it anymore. I went ahead and used it anyway.
I would definitely make this pie again. It is far, far better than other lemon meringue pies that I’ve made. I have never been happy with my lemon meringue pies. If it weren’t for Anna at Cookie Madness I probably wouldn’t have even bothered to try to make lemon meringue pie again due to previous disappointments, but I’m so glad I tried this. Check out Cookie Madness to see Anna’s recent lemon meringue pie recipes. We’ve been chatting and she’s going to try this version too. I hope she likes it as much as I do!
I found the filling to be slightly tart, but just the right amount of tart. There were extra steps to the meringue, and I think they were worth it. I’m going to make it again sometime to reevaluate that part of the recipe since I mucked it up this time. But, since there is no puddling, and almost no beading to speak of, the extra steps were worth it to me.
The recipe for this pie can be found in The Dessert Bible by Chris Kimball. If you don’t have the book, the recipe is temporarily posted here. Get it while you can, or buy the book.
Basically Baked 