Lemon Meringue Pie

How to Make the Perfect Lemon Meringue Pie

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Lemon Meringue Pie is a classic dessert that strikes the perfect balance between tart and sweet. With a buttery, flaky crust, a tangy lemon filling, and a fluffy, golden meringue topping, this pie is sure to impress your guests at any occasion.

Whether you’re hosting a dinner party, celebrating a special event, or simply craving a refreshing dessert, learning how to make the perfect lemon meringue pie is a must. Here’s a step-by-step guide to creating this delightful pie.

Ingredients

For the Pie Crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1/3 cup vegetable shortening or cold butter (cut into small cubes)
  • 4-5 tablespoons ice water

 

For the Lemon Filling:

  • 1 ½ cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 ½ cups water
  • 3 large egg yolks (save the egg whites for the meringue)
  • ½ cup fresh lemon juice (about 2-3 lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter

 

For the Meringue Topping:

  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

 

How to Make the Lemon Meringue Pie

Step 1: Prepare the Pie Crust

  1. In a medium bowl, combine the flour and salt. Add the cold shortening or butter cubes and use a pastry cutter or your hands to cut the fat into the flour until the mixture resembles coarse crumbs.
  2. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough starts to come together. Avoid adding too much water; the dough should be just moist enough to hold together when pressed.
  3. Turn the dough onto a lightly floured surface and knead it gently a few times until smooth. Shape it into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes to rest.
  4. Once chilled, roll the dough out to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Use a fork to prick the bottom of the crust several times.
  5. Preheat your oven to 375°F (190°C). Place the crust in the oven and bake for 15-20 minutes, or until golden brown. Let the crust cool completely before filling.

 

Step 2: Make the Lemon Filling

  1. In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. Add the water and cook over medium heat, whisking constantly, until the mixture comes to a boil.
  2. In a small bowl, lightly beat the egg yolks. Gradually add about 1/2 cup of the hot sugar mixture into the egg yolks, whisking constantly to temper the eggs. Then, slowly whisk the egg mixture back into the saucepan with the remaining sugar mixture.
  3. Continue cooking and whisking until the filling thickens and comes to a boil, about 5-7 minutes.
  4. Once thickened, remove from heat and stir in the fresh lemon juice, lemon zest, and butter. Mix until the butter is melted and the filling is smooth.
  5. Pour the lemon filling into the pre-baked pie crust and smooth the top with a spatula. Set aside while you prepare the meringue.

 

Step 3: Make the Meringue

  1. In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
  2. Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff peaks form and the meringue is glossy.
  3. Add the vanilla extract and gently fold it into the meringue.
  4. Spoon the meringue over the lemon filling, spreading it evenly to the edges of the crust to seal it. Create decorative peaks with the back of a spoon.

 

Step 4: Bake the Pie

  1. Preheat your oven to 350°F (175°C).
  2. Bake the pie in the preheated oven for 10-15 minutes, or until the meringue is golden brown and slightly toasted on top.
  3. Remove the pie from the oven and let it cool to room temperature. Refrigerate the pie for at least 2-3 hours to allow the lemon filling to set and the meringue to firm up.

 

Tips for the Perfect Lemon Meringue Pie:

  • Make sure the crust is fully baked: A golden, crisp crust is key to balancing the creamy lemon filling and the fluffy meringue.
  • Don’t overcook the meringue: Keep a close eye on it while baking. You want the meringue to be golden, not overly browned.
  • Let the pie cool properly: While it might be tempting to cut into the pie immediately, allowing it to cool completely helps the lemon filling set properly.

 

Serving and Storing:

Once the pie has set and is completely cooled, slice it with a sharp knife to reveal the layers of tangy lemon filling and soft, fluffy meringue. Serve chilled for the best taste and texture.

Leftovers can be stored in the refrigerator for up to 3 days, though the meringue may lose some of its crispness.

This Lemon Meringue Pie recipe is perfect for anyone who loves the combination of tart lemon and sweet, airy meringue.

It’s a beautiful, refreshing dessert that will wow your guests, whether for a holiday, a family gathering, or just because you’re craving something sweet and citrusy.

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