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Lemon Meringue Pie 

Lemon Curd
1/3 cup cornstarch
1 cup sugar
1 1/2 cup Boiling Water (1/2 cup cold, 1 cup boiling)
1/4 teaspoon Salt
4 eggs (separated)
1 tablespoon Butter
1/2 cup lemon juice
zest of a lemon

Meringue
4 egg whites
1/4 tsp cream of tartar
3 tbsps sugar
1/2 tsp vanilla
1 Piccola Cucina pie shell

For curd:
Mix sugar, cornstarch and salt into a medium size pot. Blend in lemon juice and 1/2 cup cold water. When smooth, add in egg yolks and butter. Stirring constantly, blend in 1 cup boiling water. Bring mixture to a full boil, stirring. As it begins to thicken, reduce heat and simmer for 1 minute. Remove from heat and sieve if necessary.  Stir in lemon zest. Pour into pre-baked shell.

For meringue:
Preheat oven to 325 F. Whip egg whites until frothy. Add in cream of tartar. Beat in 1 Tbsp of sugar at a time, then vanilla. Whip them until they are stiff but not dry. Do not over-beat. Spread on the pie and bake 10 to 15 minutes until peaks are just golden.

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