Ingredients
Method
- Preheat the oven to 300°F (150°C). Butter the bottom and sides of a 9-inch deep pie dish.
- Place the egg whites and cream of tartar into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until frothy, about 30 seconds. Gradually add one cup of granulated sugar, ⅓ cup at a time, ensuring it incorporates fully before adding more. Continue whisking on high until stiff peaks form, but not dry.
- Transfer the meringue to the prepared pie dish, spreading it evenly across the bottom and up the sides. Avoid rising above the edge to prevent overbaking. Swirl the top edge if desired for a decorative touch.
- Bake the meringue for 45-50 minutes, until puffed and lightly golden with cracks forming. Let the meringue cool completely inside the oven with the door closed for best results, though cracks are normal.
- Meanwhile, prepare the lemon curd filling. In a small saucepan, whisk together the egg yolks and remaining ½ cup sugar until smooth. Add the lemon juice and 1 tablespoon lemon zest, then place the pan over simmering water (double boiler method). Stir constantly until thickened, about 8-10 minutes, or until it coats the back of a spoon. Let cool before refrigerating.
- For a microwave option: Combine the ingredients in a microwave-safe bowl and whisk. Microwave in 1-minute intervals, stirring after each, for 4-5 minutes until thickened. Let cool and refrigerate.
- In the bowl of a stand mixer, beat the heavy whipping cream, powdered sugar, vanilla extract, and remaining 2 teaspoons of lemon zest on high until thickened. Set aside half of the whipped cream.
- Add the chilled lemon curd to the remaining whipped cream and beat on medium speed for 30 seconds to combine. Spread the lemon mixture into the cooled meringue crust, smoothing the top.
- Refrigerate the pie for 4-5 hours or overnight, allowing the filling to set. Once set, top with the remaining whipped cream. Optionally, garnish with lemon zest or lemon slices.
- Serve chilled and enjoy!
Nutrition
Notes
The pie is best served fresh and refrigerated for a few hours to allow the filling to set. You can make the meringue crust ahead of time.