Ingredients
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6 large Egg Yolk
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1½ cups Sugar
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⅓ cup Cornstarch
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½ teaspoon fine Sea Salt
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¼ cup whole Milk
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1 tablespoon grated Lemon Zest
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½ cup fresh Lemon Juice
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3 tablespoons Unsalted Butter
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½ recipe Old-Fashioned Flaky Piecrust
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Meringue
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6 large Egg White
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½ teaspoon Cream
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⅛ teaspoon fine Sea Salt
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½ cup Granulated Sugar
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¼ cup confectioners’ Sugar
Directions
Sweet billowy heights of meringue top this classic lemon pie. The creamy custard filling has a bright tartness that’ll make your lips pucker; it’s one of those timeless pies to add to your repertoire.
Steps
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1
Done
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In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), beat the egg whites, cream of tartar, and salt on low speed for 1 minute, until the egg whites begin to thicken and look frothy. Slowly add the granulated sugar and continue beating until soft peaks form. |
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2
Done
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Add the confectioners’ sugar and whip on medium speed until the meringue is stiff and glossy; it should form stiff peaks that hold their shape when you lift the whisk out of the bowl. Use immediately. |
