Easy Lemon Curd Meringue Pie

When you’re craving a tangy, sweet treat, there’s nothing quite as satisfying as lemon meringue pie. The hardest part about mastering the art of lemon meringue? The filling. Achieving the best consistency while also finding the balance between tangy and sweet can be a tough challenge. Lucky for you, we’ve got a recipe that makes the perfect lemon meringue with half the work. It features Tiptree Lemon Curd, made with natural lemons straight from Sicily and hand-separated egg yolk, which provides you the perfect lemon flavor to make a lemon meringue that’s to die for.

Making the Crust

Ingredients you’ll need:

• 1 frozen pie crust

First, you’ll want to preheat your oven to 375°F. Next, line a frozen pie shell with aluminum foil so that the foil extends over the edges (to make convenient handles). Proceed to fill two-thirds of the crust with pie weights or dry beans.

Next, bake the crust in the oven for 20 minutes. Once baked, remove the foil and pie weights. Poke the bottom of the crust in several places with the tines of a fork to help prevent the bottom from bubbling up.

Put the crust back in the oven and bake for an additional 15 minutes or until crust is lightly browned. Remove from oven and set aside.

Making the Meringue

Ingredients you’ll need:

• 1 tbsp cornstarch
• 1/3 cup cold water
• 1/4 tsp cream of tartar (can use vinegar instead of cream of tartar, see method instructions)
• 1/2 cup plus 2 tablespoons white granulated sugar
• 5 large egg whites (room temperature)
• 1/2 tsp vanilla extract

Now that you’ve put aside the crust, preheat oven once again to 325°F. Prepare the cornstarch mixture to help fortify the meringue. To do this, whisk together 1 tablespoon of cornstarch and ⅓ cup of cold water in a small saucepan until cornstarch is completely dissolved. Then heat the mixture on medium heat and whisk until mixture bubbles and thickens. Remove from heat and set aside.

Next, whisk together ½ cup + 2 tablespoons of sugar with 1/4 teaspoon of cream of tartar and set aside. (If you do not have cream of tartar, you can replace this with a teaspoon of white vinegar added to the egg whites and vanilla in the next step.)

After you’ve whisked together the sugar and cream of tartar, beat the mixture together with egg whites and the cornstarch mixture. To do this, place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low and gradually increase the speed to medium. Once the egg whites are frothy, slowly add in the sugar and cream of tartar one spoonful at a time. Beat until the egg whites form soft peaks. Then add the cornstarch and water mixture (it should look like a gel) one spoonful at a time as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks, making sure not to over-beat to prevent a grainy meringue.

Putting the Pie Together

• 1 jar of Tiptree Lemon Curd

Finally, heat the Tiptree Lemon Curd filling until it is steamy. Scoop it into the pre-baked pie shell, making sure to spread it evenly. To top with meringue, work quickly and use a rubber spatula to spread the meringue mixture evenly around the edge of the pie. Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and keep it from shrinking. Be sure to fill in the center with more meringue, then use the back of a spoon to create peaks all over the meringue.

About Tiptree

All Tiptree products are made without artificial preservatives or GMOs. Tiptree has been creating scrumptious jams and preserves for over 100 years in small-batch copper kettles, so you can rest assured you are receiving the highest quality possible.