This is an old recipe which needs new photos, but basically I was craving Lemon Meringue Pie and put together a recipe using a lot of tips I'd learned from various sources including Bakewise, by Shirley Corriher.
The recipe worked very well for me at the time. After all, I named it "Super Lemon Meringue Pie", but I need to make it again, take new photos and work out any issues. I just reformatted it to recipe card style. It should work, but it's only been tested once.
No Weep Meringue With Marshmallow Creme
The meringue is kind of a pain in the neck because you have to buy marshmallow creme and then make a little cornstarch gel as well, but the recipe makes a delicious non-egg tasting meringue that doesn't weep.
Recipe
Lemon Meringue Pie
Just a recipe I built using a lot of LMP tips. Hope it works for others.
Ingredients
Filling:
- 1 9-inch baked pie crust
Meringue
- ⅓ cup cool water
- 1 tablespoon cornstarch
- 4 large egg whites
- ½ teaspoon cream of tartar
- 7 oz jar of marshmallow crème
- ½ teaspoon vanilla extract
Filling
- 1 cup plus 3 tablespoons granulated sugar (240 grams)
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 ⅔ cups water
- 5 large egg yolks, whisked together in a bowl
- 6 tablespoons lemon juice
- 4 teaspoons lemon zest
- 3 tablespoons unsalted butter room temperature
Instructions
- Preheat oven to 375 degrees F.
- Have your crust ready and begin prep for your filling by mixing together the sugar, cornstarch and salt in a medium saucepan. Whisk in the water. Set it aside while you make the meringue.
- Meringue: In a small saucepan, whisk the cold water and cornstarch together in a small saucepan. Heat over medium, stirring constantly, until mixture forms a thick gel; remove from heat.
- In the bowl of stand mixer, starting at low speed and gradually increasing, beat the egg whites and cream of tartar until soft peaks form. When soft peaks form, beat in the marshmallow cream in 3 parts. Mixture should look smooth and start forming stiff peaks. Beat in 3 tablespoons of gel and then add the vanilla. At this point you should have stiff peaks. Set it aside for a few minutes while you make the filling.
- Set your saucepan with the cornstarch mixer over medium heat. Whisk constantly over medium heat until the mixture starts thicken and become translucent. Whisk in a small portion of the egg yolks, then whisk in the rest. Add the lemon juice and zest and whisk another minute or just until smooth and thick and well mixed.
- Remove from heat and add the butter, whisking until it's melted. Pour hot filling into the baked pie crust.
- Spread the meringue over your hot filled pie and bake at 375 for about 12 minutes - covering top loosely with foil after the first 5 minutes if needed. Let cool at room temperature for about an hour, then transfer to the refrigerator and chill for about 4 hours.
Tried this recipe?Let us know how it was!
Sue says
I will definitely keep this in mind for the next time I make lemon meringue pie. It looks and sounds marvelous!!!!
Katrina says
That sounds more like a meringue I'd like with less eggy taste and more mallow! Glad you figured it out and made a great pie! No more weeping here.
Gloria says
This looks amazing! I made sugar free lemon meringue pie for my mom...it looked ok but the taste was kind of "blech". I'm not a meringue fan, but I love marshmallow creme so I might like this one..plus it is a happy meringue - no tears!
Jen @ Chocotuile says
Hi Anna! Hmmm this recipe looks very interesting; I've never tried cornstarch gel in a meringue before, let alone add marshmallow creme to it! I've got to try this sometime.
Louise says
This meringue sounds like a winner. Can you make "big hair" with it? I like to make individual pies with big hair. 🙂
Runnergirl says
This looks great! I like the lemon filling but have never liked meringue because it's too 'eggy' tasting - tbis looks like the answer to that problem!