Classic Lemon Meringue Pie

Category
DifficultyIntermediate

This Classic Lemon Meringue Pie features a buttery, flaky crust, a smooth, tangy lemon curd filling, and a light, airy meringue topping that is perfectly toasted. The contrast of the zesty citrus filling and sweet meringue makes this a refreshing and elegant dessert, ideal for any occasion.

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Yields8 Servings
Prep Time30 minsCook Time30 minsTotal Time3 hrs
For the Pie Crust
 1 ¼ cups (155g) all-purpose flour
 ½ tsp salt
 ½ cup (115g) unsalted butter, cold and cubed
 3 tbsp ice water
For the Lemon Filling
 1 cup (200g) granulated sugar
 ¼ cup (30g) cornstarch
 1 cup (240ml) water
 ½ cup (120ml) fresh lemon juice
 1 tbsp lemon zest
 4 large egg yolks (reserve whites for meringue)
 2 tbsp unsalted butter
For the Meringue Topping
 4 large egg whites
 ½ tsp cream of tartar
 ½ cup (100g) granulated sugar
 ½ tsp vanilla extract
Prepare the Pie Crust
1
  • Mix the Dough:
    • In a bowl, whisk together flour and salt.
    • Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  • Add Ice Water:
    • Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together.
  • Chill the Dough:
    • Shape the dough into a disc, wrap in plastic, and chill for 30 minutes.
  • Roll and Bake:
    • Roll out the dough to fit a 9-inch pie pan.
    • Press into the pan, trim edges, and prick the bottom with a fork.
    • Line with parchment paper and fill with pie weights or dried beans.
    • Bake at 375°F (190°C) for 15 minutes, then remove weights and bake for another 5 minutes.
    • Let cool.
Make the Lemon Filling
2
  • Heat the Mixture:
    • In a saucepan, whisk together sugar, cornstarch, and water over medium heat.
    • Stir until it thickens (about 3-5 minutes).
  • Add Lemon Flavor:
    • Whisk in lemon juice and zest, then reduce heat.
  • Temper the Egg Yolks:
    • In a small bowl, whisk egg yolks.
    • Slowly add a spoonful of hot lemon mixture to the yolks, whisking constantly.
    • Gradually return the tempered yolks to the saucepan, stirring continuously.
  • Finish the Filling:
    • Stir in butter until melted and smooth.
    • Pour the lemon filling into the baked pie crust.
Make the Meringue
3
  • Beat Egg Whites:
    • In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
  • Add Sugar Gradually:
    • Add sugar, 1 tablespoon at a time, beating until glossy, stiff peaks form.
  • Add Vanilla:
    • Mix in vanilla extract.
Assemble and Bake
4
  • Top with Meringue:
    • Spread meringue over the warm lemon filling, sealing the edges completely.
  • Bake Until Golden:
    • Bake at 350°F (175°C) for 12-15 minutes, until the meringue is lightly browned.
  • Cool and Set:
    • Let cool at room temperature for 1 hour, then chill for at least 2 hours.
Serve and Garnish
5
  • Slice and Serve:
    • Cut into slices using a sharp knife.
  • Garnish:
    • Decorate with lemon slices and fresh mint leaves.
Pro Tips
6
  • For a Firmer Pie: Allow the pie to chill overnight before slicing.
  • To Prevent Meringue Weeping: Spread it over hot filling to create a proper seal.
  • For Extra Flavor: Add a pinch of salt to the meringue.

 

Ingredients

For the Pie Crust
 1 ¼ cups (155g) all-purpose flour
 ½ tsp salt
 ½ cup (115g) unsalted butter, cold and cubed
 3 tbsp ice water
For the Lemon Filling
 1 cup (200g) granulated sugar
 ¼ cup (30g) cornstarch
 1 cup (240ml) water
 ½ cup (120ml) fresh lemon juice
 1 tbsp lemon zest
 4 large egg yolks (reserve whites for meringue)
 2 tbsp unsalted butter
For the Meringue Topping
 4 large egg whites
 ½ tsp cream of tartar
 ½ cup (100g) granulated sugar
 ½ tsp vanilla extract

Directions

Prepare the Pie Crust
1
  • Mix the Dough:
    • In a bowl, whisk together flour and salt.
    • Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  • Add Ice Water:
    • Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together.
  • Chill the Dough:
    • Shape the dough into a disc, wrap in plastic, and chill for 30 minutes.
  • Roll and Bake:
    • Roll out the dough to fit a 9-inch pie pan.
    • Press into the pan, trim edges, and prick the bottom with a fork.
    • Line with parchment paper and fill with pie weights or dried beans.
    • Bake at 375°F (190°C) for 15 minutes, then remove weights and bake for another 5 minutes.
    • Let cool.
Make the Lemon Filling
2
  • Heat the Mixture:
    • In a saucepan, whisk together sugar, cornstarch, and water over medium heat.
    • Stir until it thickens (about 3-5 minutes).
  • Add Lemon Flavor:
    • Whisk in lemon juice and zest, then reduce heat.
  • Temper the Egg Yolks:
    • In a small bowl, whisk egg yolks.
    • Slowly add a spoonful of hot lemon mixture to the yolks, whisking constantly.
    • Gradually return the tempered yolks to the saucepan, stirring continuously.
  • Finish the Filling:
    • Stir in butter until melted and smooth.
    • Pour the lemon filling into the baked pie crust.
Make the Meringue
3
  • Beat Egg Whites:
    • In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
  • Add Sugar Gradually:
    • Add sugar, 1 tablespoon at a time, beating until glossy, stiff peaks form.
  • Add Vanilla:
    • Mix in vanilla extract.
Assemble and Bake
4
  • Top with Meringue:
    • Spread meringue over the warm lemon filling, sealing the edges completely.
  • Bake Until Golden:
    • Bake at 350°F (175°C) for 12-15 minutes, until the meringue is lightly browned.
  • Cool and Set:
    • Let cool at room temperature for 1 hour, then chill for at least 2 hours.
Serve and Garnish
5
  • Slice and Serve:
    • Cut into slices using a sharp knife.
  • Garnish:
    • Decorate with lemon slices and fresh mint leaves.
Pro Tips
6
  • For a Firmer Pie: Allow the pie to chill overnight before slicing.
  • To Prevent Meringue Weeping: Spread it over hot filling to create a proper seal.
  • For Extra Flavor: Add a pinch of salt to the meringue.

Notes

Classic Lemon Meringue Pie
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