Lemon Custard with Meringue

Introduction

The lemon filling uses both cornstarch and flour for a firm, sliceable custard, and the small amount of turmeric boosts the yellow color without changing the flavor much. You finish it with a meringue baked for 15 minutes, which gives you a browned top and a soft center. This fits a holiday table or any dessert plan where you want a pie that can be served at room temperature or chilled.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 85 minutes
• Servings: 68

Ingredients

Pie filling

• 1½ cups (360 ml) cold water
• 1 cup (240 g) white granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• ½ cup (120 ml) lemon juice (from about 2 lemons or bottled lemon juice)
• 1 tablespoon lemon zest (from about 2 lemons)
• 2 tablespoons butter
• 4 egg yolks, beaten
• ⅛ teaspoon ground turmeric

Meringue

• 4 egg whites
• ¼ teaspoon cream of tartar
• 6 tablespoons white granulated sugar

Instructions

Pie crust

1. Prepare and bake Grandma's Pie Crust or a ready-made refrigerated or frozen pie crust.
2. Let cool.

Pie filling

1. In a saucepan whisk together water, sugar, flour, cornstarch, salt, turmeric, lemon juice and lemon zest. Make sure any flour or cornstarch lumps are stirred until they dissolve.
2. Cook over medium heat until mixture starts to simmer. Stir constantly.
3. Add butter, then stir until melted.
4. Beat egg yolks in a small bowl. Add about ½ cup (120 g) of hot lemon mixture into eggs and stir well. This tempers the egg yolks so they won't scramble when added to the simmering lemon mixture.
5. Pour tempered egg mixture into pan of simmering lemon mixture. Stir until well mixed.
6. Continue simmering lemon filling about 2 minutes until it thickens, stirring constantly.
7. Pour into cooled pie shell and allow to cool while preparing meringue.

Meringue

1. Place 4 egg whites in mixer and whip at high speed until they start to foam.
2. Add cream of tartar to egg whites then, while continuing to beat, add sugar, 1 tablespoon at a time. Beat about 30 seconds between tablespoonfuls of sugar.
3. Continue to beat meringue until stiff peaks form when beaters are raised from bowl.
4. Spread meringue over pie, starting on lemon pie filling, using rubber spatula. Spread over edges of crust, completely sealing in the lemon pie filling.
5. To form peaks in meringue, use the flat side of a rubber spatula to touch the meringue and pull away. Repeat over entire surface of meringue.
6. Place pie in 350°F (180°C) oven for 15 minutes until high points of meringue are lightly browned.
7. Serve at room temperature or chilled.

Variations

• Swap the standard pie crust for a graham cracker crust if you want a sweeter base and more crunch under the soft filling.
• Use Meyer lemon juice in place of regular lemon juice for a rounder, less sharp citrus flavor.
• Replace the cream of tartar with 1/2 teaspoon lemon juice or white vinegar if needed; it still helps stabilize the egg whites, though the meringue may be slightly less tight.
• Use a gluten-free pie crust and replace the all-purpose flour with additional cornstarch for a gluten-free version with a slightly more glossy filling.
• Leave out the turmeric if you do not want it; the filling will be paler but the lemon flavor stays the same.

Tips for Success

• Whisk the water, sugar, flour, cornstarch, salt, turmeric, lemon juice and lemon zest until completely smooth before the pan goes over heat, or the filling can stay lumpy.
• Stir constantly once the filling is on medium heat, especially after adding the egg yolks, so the bottom does not scorch.
• When you temper the egg yolks with the hot lemon mixture, add it gradually and stir well so the yolks stay smooth instead of scrambling.
• Spread the meringue all the way to the crust edge as directed; sealing it to the crust helps prevent shrinking and weeping.
• Bake until the high points of the meringue are lightly browned, not deeply dark, or the outside can overcook before the center sets.

Storage and Reheating

Store the pie in the refrigerator, uncovered until fully cold, then loosely covered with foil or a pie keeper. It keeps well for up to 2 days; by day 3, the meringue usually starts to weep and soften.

Freezing is not recommended. The meringue breaks down after thawing and the filling can separate.

Do not reheat the whole pie. Serve it chilled straight from the fridge or let slices sit at room temperature for 15 to 20 minutes before serving. If you want to take the chill off one slice, use very short 5-second microwave bursts, but the meringue texture will soften.

FAQ

Why is my lemon filling runny?

It usually needs a full simmer and the full 2 minutes of cooking after the tempered egg yolks go back into the pan. It will also thicken more as it cools in the pie shell.

Why did the meringue shrink away from the crust?

That usually happens if the meringue is not spread all the way to the crust edge. Sealing the filling completely helps it stay in place during baking.

Can you use bottled lemon juice?

Yes. The recipe already allows for bottled lemon juice, though fresh juice and fresh zest give a brighter flavor.

Can you make this without cream of tartar?

Yes. You can use a small amount of lemon juice or white vinegar to help stabilize the egg whites, but the meringue may be a little less structured.