Lemon Meringue Pie
Indulge in the refreshing taste of Lemon Meringue Pie, where zesty lemon filling meets a fluffy meringue topping for a delightful dessert experience. This classic treat combines tangy and sweet flavors, offering a light yet satisfying finish to any meal. Perfect for sharing with friends and family, make it tonight for a tasty treat!
Equipment
- 19-inch pie dish
- Stand-mixer
- Whisk
- Zester
Ingredients
- 1 pie crust 19-inch pie crust
- 4 large egg yolks at room temperature
- 1.25 cups water
- 1 cup granulated sugar
- 5 tablespoons cornstarch
- 0.25 teaspoon salt (1g)
- 0.5 cup fresh lemon juice FRESH only, not bottled.
- 1 tablespoon lemon zest
- 2 tablespoons butter cut into small pieces
- 0.5 cup granulated sugar
- 1 tablespoon cornstarch
- 4 large egg whites at room temperature
- 0.5 teaspoon cream of tartar
- 0.25 teaspoon salt (1g)
- 1 teaspoon pure vanilla extract optional but delicious
Instructions
- Blind bake the pie crust, and allow to cool completely.
- Make the meringue: In a small bowl, combine the sugar with cornstarch and set aside. In a bowl of a standing mixer, whip the egg whites with cream of tartar for 1 minute or until soft peaks. Then slowly add in the sugar mixture (1 tablespoon at a time) until stiff peaks form. Right before stiff peaks form make sure to add in the vanilla extract.
- Make the lemon curd filling: In a medium bowl, whisk the eggs very well and set aside. In a saucepan over medium high heat, combine water, sugar, cornstarch, salt, and lemon juice. Cook the mixture while stirring with a whisk constantly about 2-3 minutes. To temper the egg yolks, add about half a cup of the hot mixture into the yolks and whisk vigorously. This will make the eggs come to the same temperature without scrambling. Add the egg yolk mixture into the lemon mixture and cook for 3-4 more minutes. It will thicken. Remove from heat, and whisk in the lemon zest and butter cubes, the butter will make the filling silky and smooth.
- Preheat the oven to 350°F/180°C.
- Briefly whip the meringue again for 20-30 seconds.
- Spread the meringue over the hot lemon curd filling making sure that you touch the edges of the pie crust to seal the lemon curd.
- Bake the pie in the oven for 10 minutes or until the meringue topping is toasted. Allow to cool at room temp for 1.5-2 hours before slicing.
Notes
- Don’t make this on a humid day. Humidity can cause the meringue to weep and lose its structure.
- Allow the pie to sit at room temperature. It’s important to let it sit before cutting into it, about 1.5 to 2 hours.
- Blind bake your pie crust fully. Make sure it’s completely cooled before adding the filling.
- Avoid fat. The bowls and utensils must be free of any oil or water residue for whipping the meringue.
- Carefully separate eggs. Any yolks in the whites will ruin the meringue. Separate while cold and bring to room temperature.