Lemon Meringue Pie Recipe: Lemon Meringue Pie is a delightful dessert that combines the tangy flavor of lemon curd with the sweetness of a fluffy meringue topping.
This classic pie is perfect for any occasion, whether it’s a family gathering, a holiday meal, or a casual dessert treat. Its unique combination of flavors and textures makes it an all-time favorite.
Let’s dive into this detailed step-by-step guide to mastering Lemon Meringue Pie.
Ingredients for Lemon Meringue Pie
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter (cold and cubed)
- 3-4 tablespoons ice water
For the Lemon Filling
- 1 cup granulated sugar
- ⅓ cup cornstarch
- 1 ½ cups water
- 3 large egg yolks (beaten)
- ½ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the Meringue Topping
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
Equipment Needed
Baking Tools
- 9-inch pie pan
- Rolling pin
- Mixing bowls
- Whisk
Measuring Tools
- Measuring cups and spoons
- Kitchen scale (optional but recommended)
Step 1 – Preparing the Pie Crust
Making the Dough
Start by combining the all-purpose flour and salt in a mixing bowl. Add the cold, cubed butter, and use a pastry cutter or your fingertips to blend it until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Blind Baking the Crust
Roll out the chilled dough on a lightly floured surface to fit your pie pan. Place the dough in the pan, trimming the edges as needed. Use a fork to poke holes in the bottom, line the crust with parchment paper, and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes. Remove the weights and bake for another 5 minutes until golden brown. Let it cool completely.
Step 2 – Making the Lemon Filling
Preparing the Lemon Mixture
In a medium saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Reduce the heat to low and cook for an additional 2 minutes.
Achieving the Perfect Consistency
Remove from heat and gradually whisk about half of the hot mixture into the beaten egg yolks. Return the egg yolk mixture to the saucepan, whisking continuously. Stir in the lemon juice, zest, and butter. Cook over medium-low heat until thickened. Pour the filling into the baked pie crust and smooth it out.
Step 3 – Whipping the Meringue
Separating Egg Whites
Ensure no yolks mix with the whites, as this can prevent the meringue from whipping properly.
Tips for Stiff Peaks
Beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on high until stiff peaks form. The meringue should be glossy and hold its shape.
Step 4 – Assembling the Pie
Layering the Filling
Spread the prepared lemon filling evenly over the cooled crust.
Spreading the Meringue
Gently spoon the meringue over the lemon filling, ensuring it touches the edges of the crust to seal it. Use a spatula to create swirls or peaks on top.
Step 5 – Baking the Lemon Meringue Pie
Baking Temperature and Time
Bake the assembled pie in a preheated oven at 350°F (175°C) for 10-12 minutes or until the meringue is golden brown.
Checking for Doneness
The meringue should be lightly browned and firm to the touch. Remove the pie from the oven and allow it to cool to room temperature.
Cooling and Serving
Allowing the Pie to Set
Let the pie cool for at least 2 hours to ensure the filling sets properly.
Serving Suggestions
Slice and serve with a side of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Tips and Tricks for the Perfect Lemon Meringue Pie
- Use fresh lemons for the best flavor.
- Spread the meringue while the filling is still hot to prevent weeping.
Common Mistakes and How to Avoid Them
- Runny Filling: Ensure the cornstarch is cooked adequately.
- Shrinking Meringue: Seal the meringue to the crust edges before baking.
Storing and Reheating Lemon Meringue Pie
- Store in the refrigerator for up to 3 days.
- Reheat slices in a low oven for a freshly baked taste.
Variations of Lemon Meringue Pie
- Gluten-Free: Use a gluten-free pie crust.
- Vegan: Substitute eggs with aquafaba and butter with coconut oil.
Nutritional Information
- Calories: Approximately 310 per slice.
- Fat: 15g | Carbohydrates: 45g | Protein: 4g
FAQs About Lemon Meringue Pie Recipe
1. What is Lemon Meringue Pie made of?
Lemon Meringue Pie is a classic dessert consisting of three main layers: a buttery pie crust, a tangy lemon curd filling, and a fluffy meringue topping.
2. How do I prevent the meringue from weeping?
To avoid weeping meringue, ensure the sugar is fully dissolved in the egg whites, and spread the meringue over the filling while it’s still hot. This creates a seal and reduces moisture issues.
3. How long does Lemon Meringue Pie last?
Lemon Meringue Pie is best consumed within 2-3 days. Store it in the refrigerator, but avoid covering the meringue tightly to prevent it from becoming soggy.
4. Can I make Lemon Meringue Pie in advance?
Yes, you can prepare the crust and lemon filling a day ahead. Add the meringue and bake it just before serving for the best texture.
5. What’s the best way to achieve a golden meringue topping?
Use a preheated oven set at 350°F (175°C) and bake the pie for 10-15 minutes, or until the meringue is golden brown.
Conclusion
Lemon Meringue Pie is an absolute delight that combines tart and sweet in perfect harmony. With this step-by-step guide, you’re sure to create a pie that’s as beautiful as it is delicious. Why wait? Gather your ingredients and get baking!
