Description
A towering, golden meringue-topped lemon pie with a sweet-tart filling and crisp crust—straight from Hutterite culinary tradition.
Ingredients
Scale
- 1 (9-inch) pie crust, blind-baked
- 1 tbsp sugar (optional)
- 1 cup granulated sugar
- 3 large eggs, separated
- 1/3 cup fresh lemon juice (2–3 lemons)
- 1 tbsp lemon zest
- 2 tbsp all-purpose flour or cornstarch
- 4 large egg whites
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar (for meringue)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Roll out pie crust into 9-inch pan, prick with fork, line with parchment and weights, bake 12 min. Remove weights, bake 5 more until golden. Cool.
- In saucepan, whisk 1 cup sugar and flour. Add yolks, lemon juice, zest. Whisk smooth.
- Cook over medium heat, stirring constantly until thick and bubbling (4–5 min). Remove from heat.
- Pour filling into crust, smooth top.
- Bake pie 10 min at 350°F. Cool to room temp.
- In clean bowl, whisk 4 egg whites and cream of tartar until frothy.
- Gradually add 1/2 cup sugar, beat to stiff glossy peaks. Beat in vanilla.
- Top cooled filling with meringue, swirl peaks.
- Toast meringue with torch or bake 3–5 min at 350°F until golden.
- Chill at least 4 hours (overnight best). Slice with warm knife.
Notes
Chilling the pie overnight helps the flavors meld and the meringue set perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg