Lemon Meringue Pie is a classic dessert that perfectly balances the tanginess of lemon with the sweetness of meringue. It’s a timeless treat that delights taste buds with its creamy lemon filling and fluffy, golden-brown meringue topping. Whether you’re making it for a special occasion or just to satisfy a craving, this pie is sure to impress. In this guide, we’ll walk you through the steps to create the perfect Lemon Meringue Pie, including tips and tricks to ensure your pie comes out beautifully every time.
Ingredients for Lemon Meringue Pie
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/4 cup ice water
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
For the Lemon Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks, beaten
- 1/4 cup unsalted butter
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
For the Meringue Topping:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
How to Make Lemon Meringue Pie
1. Prepare the Pie Crust:
- Start by preheating your oven to 375°F (190°C).
- In a large mixing bowl, combine the flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and crimp them for a decorative look.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, then bake for an additional 10 minutes or until golden brown. Let the crust cool completely.
2. Make the Lemon Filling:
- In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt. Gradually stir in the water.
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Continue to cook for 2 minutes, then remove from heat.
- Slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them, then return the egg yolk mixture to the saucepan.
- Bring the mixture back to a gentle boil, stirring constantly for another 2 minutes.
- Remove from heat and stir in the butter, lemon juice, and lemon zest until the butter is fully melted and the mixture is smooth.
- Pour the lemon filling into the cooled pie crust and set aside.
3. Prepare the Meringue Topping:
- In a large, clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract.
- Spread the meringue evenly over the lemon filling, ensuring it touches the edges of the crust to prevent shrinking during baking.
- Use the back of a spoon to create decorative peaks in the meringue.
4. Bake the Pie:
- Bake the pie in the preheated oven at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
- Remove the pie from the oven and let it cool to room temperature. For the best results, chill the pie in the refrigerator for at least 2 hours before serving to allow the filling to set completely.
About the Main Ingredients
Lemons: The star of this recipe, lemons provide the tart, citrusy flavor that defines Lemon Meringue Pie. Using fresh lemon juice and zest is crucial for achieving the best flavor. Lemons are rich in vitamin C, which adds a bright, refreshing taste to the pie.
Eggs: Eggs play a dual role in this recipe. The yolks are used to enrich the lemon filling, giving it a smooth, custard-like texture, while the whites are beaten into a meringue that forms the pie’s iconic fluffy topping.
Butter: Butter adds richness and a velvety texture to the lemon filling. It also contributes to the flakiness of the pie crust.
Sugar: Sugar balances the tartness of the lemons and sweetens both the filling and the meringue topping. In the meringue, it also helps stabilize the egg whites and gives them their glossy finish.
Cornstarch and Flour: These thickeners ensure the lemon filling holds its shape, providing a firm yet creamy consistency that contrasts beautifully with the light meringue.
Creating the perfect Lemon Meringue Pie requires attention to detail, but the result is a delightful dessert that’s well worth the effort. Enjoy a slice of this pie as a refreshing end to any meal, or serve it as a show-stopping treat at your next gathering.
