Meyer Lemon Meringue Pie

Name: Meyer Lemon Meringue Pie
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Yield: 8 serving(s)
Ingredients: 1 (14.1-ounce) package refrigerated piecrusts; 1 1/4 c. sugar, divided; 1 tbsp. cornstarch; 2 large eggs, plus 4 large egg yolks and 3 large egg whites; 2 tbsp. Meyer or regular lemon zest, plus 3/4 c. lemon juice; 6 tbsp. cold unsalted butter, cut into pieces; 1/8 tsp. Kosher salt; 1/2 tsp. pure vanilla extract; 1 (7-ounce) jar marshmallow creme

By Marian Cooper CairnsPublished: Apr 3, 2017

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Brian Woodcock

Yields:

8 serving(s)

Prep Time:

35 mins

Cook Time:

4 hrs

Total Time:

4 hrs 35 mins

A picnic without lemon meringue pie is no picnic at all!

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Ingredients

1 (14.1-ounce) package refrigerated piecrusts
1 1/4 cups sugar, divided
1 Tbsp. cornstarch
2 large eggs, plus 4 large egg yolks and 3 large egg whites
2 Tbsp. Meyer or regular lemon zest, plus 3/4 c. lemon juice
6 Tbsp. cold unsalted butter, cut into pieces
1/8 tsp. Kosher salt
1/2 tsp. pure vanilla extract
1 (7-ounce) jar marshmallow creme

Directions

1. Step 1Preheat oven to 400°F. Unroll 1 pie crust and lightly brush with water. Top with remaining pie crust and roll to a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, fold edges under, and crimp. Prick bottom with fork. Line piecrust with parchment paper; fill with dried beans or pie weights. Bake until edges are set, 13 to 15 minutes. Remove weights and parchment paper, and bake until golden brown, 8 to 10 minutes. Cool completely.
2. Step 2Whisk together 1 cup sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbling, 7 to 9 minutes. Remove from heat. Stir in lemon zest and butter until melted and smooth. Transfer to crust and smooth top.
3. Step 3Beat egg whites and salt on medium speed with an electric mixer until foamy, 1 to 2 minutes. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form, 1 to 2 minutes. Beat in vanilla. Beat in marshmallow creme, in four batches, until smooth, about 1 minute. Spread over pie.
4. Step 4Bake until meringue is lightly browned, 7 to 9 minutes. Cool completely on a wire rack. Chill, if desired.