Lemon Meringue Pie
(Pareve or Dairy)

Judy Rosenberg of Rosie's Bakery

Food Editor's Note:

This is a delicious dessert when you want something different, dramatic, and not too heavy. The combination of crisp crust, sweet-tart filling, and airy meringue is truly a satisfying combination. Judy’s version is very reliable - the filling sets up beautifully and the meringue is just the right consistency. You will need to make this dessert at least eight hours in advance, but the actual preparation time is less than an hour if you use a store-bought pie crust that you bake at home. This is a winner!

Ingredients

1 9-inch pie crust, baked

For the filling:
6 tablespoons cornstarch
1 1/2 cups water
3/4 cup plus 2 tablespoons sugar
3/4 cup fresh lemon juice, strained (about 3 lemons)
3 large egg yolks
3 tablespoons unsalted butter or margarine
1 1/2 teaspoons grated lemon zest

For the meringue topping:
5 large egg whites, at room temperature
1/2 cup sugar
1/2 teaspoon cream of tartar

Makes 8 to 10 servings.

Note: Water tends to form when meringue is baked on a water-based custard. If this occurs, after you have removed the first slice, tip the pan over the sink and pour off any excess liquid.

Judy Rosenberg opened the first Rosie’s Bakery in Cambridge, and now has additional stores in Chestnut Hill and Boston’s South Station. Rosie’s Bakery has won so many Boston Magazine Best of Boston citations that it is now enshrined in their Hall of Fame. Judy is also the author of Rosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book, winner of an IACP/Julia Child Cookbook Award, and Rosie’s Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book.