Lemon Meringue Pie

1 refrigerated unbaked piecrust (9 inches)
2 cups sugar, divided
1/3 cup cornstarch
1/4 teaspoon plus 1/8 teaspoon salt
4 large eggs, separated, at room temperature
1 1/2 cups cold water
1/3 cup fresh lemon juice
2 Tablespoons butter or margarine
1 Tablespoon finely grated lemon rind


Preheat oven to 425°F. Fit crust into 9-inch pie plate; turn edge under and flute. Line piecrust with foil; fill with dried beans or pie weights; bake until golden, 5-6 minutes longer. Place piecrust on wire rack; reduce oven to 350°F.

Meanwhile, mix 1 1/2 cups sugar, cornstarch and 1/4 teaspoon salt in saucepan. Beat yolks in small bowl. Whisk water, lemon juice and yolks into sugar mixture. Bring to a boil over medium heat, stirring constantly. Boil, stirring, for about 1 minute. Remove from heat; stir in butter and rind. Transfer to crust.

Whisk egg whites and remaining sugar in heatproof bowl set over simmering water until sugar dissolves, 2-3 minutes. Remove from water; add remaining salt. Beat egg whites on high speed until stiff peaks form, 6-8 minutes.

Spoon meringue over filling. Bake until meringue is golden, 12-15 minutes. Cool on wire rack. Serve at room temperature within 2 hours or refrigerate, uncovered, for up to 1 day.


Helpful Tips

Always place meringue on hot filling and bake long enough for it to reach a safe internal temperature of 160°F.

Mix 'n' Match

For lime meringue pie, substitute lime juice and rind for the lemon juice and rind; add just a drop of green food coloring to filling.