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Prick the bottom of the shell with a fork brush the top edges with the glaze and line with parchment paper.
Recipe lemon meringue pie martha stewart. Beat in the sugar 1 tablespoon at a time and continue beating until stiff glossy peaks form. Keep oven at 350. For the meringue topping.
Beat on medium high speed until foamy. Stir constantly until it starts to bubble and thicken then remove from heat. The lemon curd must come up to a boil despite the misleading instructions or it will not thicken.
Weight the shell with pie weights or dried beans and bake until the edges begin to brown 10 to 15 minutes. Increase speed and whisk until meringue is glossy and forms stiff peaks. Remove paper and weights.
Continue baking until golden brown 7 to 10 minutes more. All in all of all the lemon meringue pie recipes in the world there is just no reason to make this one. Lemon meringue pie made with lemon curd and topped with meringue has always been one of martha s favorites that is until she tasted a version that had her.
Spoon meringue onto surface of the pie until it reaches the crust then use an offset spatula to create a swirling pattern. Put egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Pour filling into pie shell.
With an electric mixer on medium speed whisk egg whites and cream of tartar until foamy. Let cool completely on a wire rack. I agree that it does not take 45 minutes to bake a pie shell.
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