Lemon Meringue Pie Delight (Printable View)
Tangy lemon filling with toasted meringue on a crisp, buttery crust offers a timeless flavor balance.
# Ingredient List:
→ Pie Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 teaspoon salt
03 - 1/2 cup unsalted butter, cold and cubed
04 - 2 to 4 tablespoons ice water
→ Lemon Filling
05 - 1 cup granulated sugar
06 - 1/4 cup cornstarch
07 - 1/4 teaspoon salt
08 - 1 1/2 cups water
09 - 1/2 cup freshly squeezed lemon juice (about 2 to 3 lemons)
10 - 1 tablespoon lemon zest
11 - 4 large egg yolks
12 - 2 tablespoons unsalted butter
→ Meringue
13 - 4 large egg whites
14 - 1/2 cup granulated sugar
15 - 1/4 teaspoon cream of tartar
16 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Set the oven temperature to 375°F (190°C).
02 - Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
03 - Roll out dough on floured surface, fit into a 9-inch pie dish, trim and crimp edges. Prick base with fork. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake 10 minutes more until golden. Cool completely.
04 - In a saucepan, whisk sugar, cornstarch, and salt. Gradually add water, lemon juice, and zest. Cook over medium heat, stirring until thick and bubbly.
05 - Beat egg yolks separately. Slowly whisk some hot lemon mixture into yolks to temper, then return yolk mixture to saucepan. Cook 2 minutes, stirring constantly. Remove from heat; stir in butter. Pour filling into baked crust.
06 - Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating to stiff glossy peaks. Fold in vanilla extract.
07 - Spread meringue evenly over hot lemon filling, sealing edges to crust. Shape decoratively with swirls.
08 - Bake at 375°F (190°C) for 10 to 12 minutes until meringue is golden brown.
09 - Allow to cool at room temperature, then refrigerate for at least 2 hours before serving.
# Expert Suggestions:
01 -
- The filling strikes that perfect balance between sharp citrus and creamy sweetness that makes your mouth wake up.
- Meringue this tall and toasted feels like an accomplishment every single time, even after dozens of pies.
- It looks fancy enough for company but uses ingredients you probably already have sitting around.
- Every bite tastes like sunshine, which is exactly what you need in the middle of a long winter.
02 -
- Put the meringue on while the filling is still hot or you'll get a layer of weeping liquid between them, I learned this after ruining two pies in a row.
- Don't skip tempering the egg yolks or they'll scramble into sweet lemon chunks, which is as bad as it sounds.
- Let the pie cool completely at room temperature before chilling or the filling won't set properly and you'll have a runny mess.
03 -
- Seal the meringue all the way to the crust edge or it will shrink away as it bakes, leaving gaps that look sloppy.
- A kitchen torch gives you more control over browning the meringue than the oven does, just keep it moving so you don't scorch one spot.
- If your filling seems thin, let it cool for five minutes off the heat and it will thicken up as the cornstarch sets.