Lemon meringue pie is a baked pie, filled with a sweet and tangy lemon curd, topped with a fluffy meringue, which is browned with golden peaks.By common misconception, lemon meringue pie is considered an American classic, but it is in fact a Swiss concoction that has been globalized since.
It is quite simple to make, and organization is key. There are three stages: the crust, the filling, and the topping. Once the work is divided, the rest is a joy to assemble.
In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks, lemon juice, salt, water, cornstarch.
Place pan over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
Remove pan from heat while continuing to whisk, add butter and continue whisking until melted and incorporated.
Pour curd through a fine-mesh sieve into a glass bowl.
In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form.
IV: The Assembly
Spread the curd in the cooled crust and smooth the top.
Refrigerate to cool and set (3 hours or over-night).
Preheat oven to 350°F.
Prepare the meringue and pile it on the pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.