Ingredients for Beau Catchin Lemon Pie
- 1 (9-inch) baked pie shell
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1 cup fresh lemon juice
- 4 large eggs, separated
- 6 tablespoons (3 ounces) unsalted butter
- 1 tablespoon grated fresh lemon rind (zest)
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 cup marshmallow creme
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How to Make Beau Catchin Lemon Pie
- Whisk together 1 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in a heavy-bottomed saucepan.
- Gradually whisk in 1 cup water and 1 cup fresh lemon juice until completely smooth.
- In a separate bowl, whisk 4 large egg yolks until pale and thick.
- Gradually temper the egg yolks by whisking in a small amount of the hot lemon mixture, then pour the tempered yolks into the saucepan and whisk constantly.
- Stir in 6 tablespoons (3 ounces) of unsalted butter.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Continue to whisk for 1-2 minutes after boiling.
- Remove from heat and stir in 1 tablespoon grated lemon zest.
- Pour the lemon filling into your prepared 9-inch pie crust.
- In a clean, grease-free bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold in 1 teaspoon vanilla extract and 1/4 cup marshmallow creme.
- Spread the meringue evenly over the lemon filling, sealing the edges to the crust.
- Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly browned.
- Let cool completely to room temperature before serving. Refrigerate for at least 2 hours for optimal flavor.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
227g
Fat
23g
Carbs
25g