Introduction & Inspiration: A Classic, Elevated
This Lemon Meringue Pie is the epitome of a classic, comforting dessert! I love the contrast between the tangy, creamy lemon filling, the flaky, buttery crust, and the light, airy, toasted meringue.
The inspiration for this recipe comes from the classic lemon meringue pie, a dessert that’s been enjoyed for generations. I wanted to create a recipe that was both true to the original.
I’ve experimented with different variations of lemon meringue pie recipes. Until I found the perfect balance of tartness, sweetness, and texture. This recipe represents the culmination.
This pie is perfect for any special occasion, from holidays to birthdays to dinner parties. It’s a guaranteed showstopper. And it’s a testament to the enduring appeal of simple, well-made desserts.
Nostalgic Appeal (with a Towering Meringue)
Lemon Meringue Pie, with its bright yellow filling and its cloud-like meringue topping, evokes a sense of nostalgia and classic Americana. It reminds me of diners, family gatherings, and the simple pleasure of a homemade pie.
This recipe captures that classic appeal, with its buttery, flaky pie crust, its tangy lemon filling, and its towering, toasted meringue. It’s a way to enjoy a beloved dessert.
There’s something inherently satisfying about the combination of a tart filling, a buttery crust, and a sweet, airy meringue. It’s a symphony of textures and flavors that’s both comforting and elegant. It’s classic.
It’s the kind of pie that’s perfect for sharing with loved ones. Or for savoring all to yourself as a special treat. A moment of pure culinary delight.
Homemade Focus (and the Art of Pie Making)
I’m a strong advocate for homemade desserts, and this Lemon Meringue Pie is a perfect example of why. Making your own pie, from the crust to the filling to the meringue. It is rewarding.
Store-bought versions of lemon meringue pie often lack the fresh, vibrant flavor, the perfectly flaky crust, and the light, airy meringue of homemade. When you bake from scratch, you control everything.
This recipe is a testament to the fact that even seemingly complex desserts like pies can be made at home with a bit of patience and attention to detail. It involves several steps.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to learn the basics of pie making and meringue making. And to enjoy.
Flavor Goal
The flavor goal of this Lemon Meringue Pie is to achieve a perfect balance of tart and sweet. With a creamy, intensely lemony filling, a buttery, flaky crust, and a light, airy, toasted meringue.
The crust, made with all-purpose flour, sugar, salt, cold unsalted butter, and ice water (if making from scratch). Provides a buttery and slightly sweet foundation for the pie.
The filling, made with granulated sugar, cornstarch, all-purpose flour, kosher salt, egg yolks, unsalted butter, fresh lemon juice, and finely grated lemon zest. It is intensely lemony, creamy, and smooth.
The meringue, made with egg whites, vanilla extract, granulated sugar, kosher salt, and cream of tartar. It adds a sweet, airy, and slightly toasted contrast to the tart filling.
Ingredient Insights
Let’s examine each component. For the Crust: The recipe suggests a pre-made crust.
For a homemade crust: All-purpose flour. Granulated sugar.
Salt. Cold unsalted butter, cut into pieces. Ice water.
For the Lemon Filling:
Granulated sugar provides sweetness. Cornstarch and all-purpose flour help to thicken the lemon curd filling.
Kosher salt enhances the flavors. Egg yolks add richness and help to create a smooth, creamy texture.
Unsalted butter adds richness and flavor. Fresh lemon juice (from about 2 whole lemons) is essential for that signature bright, tangy lemon flavor. Use freshly squeezed.
Finely grated lemon zest adds intense lemon flavor and aroma.
For the Meringue:
Egg whites form the base of the meringue. Vanilla extract enhances the flavor.
Granulated sugar provides sweetness and helps to stabilize the meringue. Kosher salt enhances the flavors.
Cream of tartar helps to stabilize the egg whites and create a more voluminous meringue.
Essential Equipment
You’ll need a few key pieces of equipment:
A 9-inch pie plate.
A rolling pin for rolling out the crust (if making from scratch).
Parchment paper and baking weights or dried beans (for blind-baking the crust).
Medium and large bowls: For mixing.
A medium saucepan: for cooking the lemon filling.
A whisk.
A stand mixer with a whisk attachment (or a hand mixer) for making the meringue.
A rubber spatula.
A kitchen torch (optional, for toasting the meringue) or your oven’s broiler.
That’s it! This recipe is relatively straightforward.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Crust:
- 1 ball perfect pie crust (or a store-bought crust, see tips for homemade below)
- Flour, for dusting
- 1 Tbsp. heavy cream
(Homemade Crust – Optional):
- 1 cup all-purpose flour
- 2 ½ Tbsp. granulated sugar
- ¼ tsp. salt
- 6 Tbsp. cold unsalted butter, cut into ½ inch pieces
- 4 tsp. ice water
For the Lemon Filling:
- 1 ¼ cups granulated sugar
- â…“ cup cornstarch
- 2 Tbsp. all-purpose flour
- ½ tsp. kosher salt
- 5 egg yolks
- ¼ cup unsalted butter
- ¼ cup fresh lemon juice (from about 2 whole lemons)
- 1 Tbsp. finely grated lemon zest
For the Meringue:
- 5 egg whites
- ½ tsp. vanilla extract
- 1 â…“ cups granulated sugar
- ¼ tsp. kosher salt
- ¼ tsp. cream of tartar
Remember to use fresh, high-quality ingredients.
Step-by-Step Instructions
Ready to make a show-stopping Lemon Meringue Pie? Here’s a detailed, step-by-step guide:
(Optional) Make the All-Butter Pie Crust (if not using store-bought):
- Combine flour, sugar and salt.
- Cut in butter until pea-sized pieces.
- Add water until it holds together.
- Form into disc and chill.
1. Roll Out and Shape the Crust:
Preheat the oven to 400°F (200°C).
Roll 1 ball of pie dough (either homemade or store-bought, thawed if frozen) into a 13-inch circle on a lightly floured surface.
Transfer the crust to a 9-inch pie plate.
Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges decoratively.
Place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes) to chill.
2. Blind Bake the Crust: Line the inside of the chilled crust with parchment paper.
Fill the parchment paper with baking weights or dried beans.
Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden.
Remove the pie weights and parchment paper.
Brush all over with heavy cream.
Prick the bottom of the crust with a fork 6 to 8 times to prevent it from bubbling up.
Return the crust to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes more.
Let the crust cool to room temperature.
3. Make the Lemon Filling: Whisk together the granulated sugar, cornstarch, all-purpose flour, and kosher salt in a medium saucepan.
Gradually stir in 1 ½ cups of cold water until smooth.
Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes.
Boil for 1 minute, stirring constantly, then remove from the heat. The mixture should be thick and translucent.
Whisk the egg yolks in a small bowl.
While whisking constantly, slowly add ¼ cup of the hot sugar mixture into the egg yolks to temper them (this prevents the yolks from scrambling).
Gradually stir the tempered yolk mixture back into the remaining sugar mixture in the saucepan.
Return the saucepan to medium heat and cook, stirring constantly, until a thermometer reads 160°F to 180°F (71°C to 82°C), about 1-2 minutes.
Remove from the heat and immediately stir in the butter, fresh lemon juice, and lemon zest until the butter is completely melted and incorporated.
4. Pour Filling into Crust:
Pour the warm lemon filling into the cooled, baked pie crust.
5. Cool and Chill:
Let the pie cool for 15 minutes at room temperature.
Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Refrigerate the pie for at least 2 hours to chill and set completely.
6. Make the Meringue: Place a medium saucepan filled with 1 inch of water over medium heat and bring to a simmer.
Whisk together the egg whites, vanilla extract, granulated sugar, kosher salt, and cream of tartar in the bowl of a stand mixer (or a heat-safe bowl that will fit snugly over the saucepan without touching the water).
Place the mixing bowl over the simmering water (make sure the bottom of the bowl doesn’t touch the water).
Continue to whisk, scraping the sides of the bowl frequently with a rubber spatula so that the egg whites don’t cook, until the sugar has dissolved into the egg whites, 3 to 5 minutes.
Test the mixture by rubbing a small amount between your fingers. It should feel completely smooth, with no sugar granules remaining. If using a thermometer, the temperature should read around 160°F (71°C).
7. Whip the Meringue: Transfer the bowl to a stand mixer fitted with a whisk attachment (or use a hand mixer).
Whisk on medium-high speed for 4 to 5 minutes, until the meringue is glossy and holds medium-stiff peaks.
8. Top the Pie with Meringue:
Dollop the meringue over the top of the chilled pie, spreading it to completely cover the lemon filling and sealing it to the edges of the crust.
Swirl the meringue with the back of a spoon or an offset spatula to create decorative swoops and swirls.
9. Toast the Meringue: Toast the meringue using one of the following methods:
Kitchen Torch: Use a kitchen torch to lightly brown the meringue, moving the torch in a sweeping motion to avoid burning any one spot.
Broiler: Place the pie under a preheated broiler (about 8 inches from the broiler element heated to high heat) for about 1 minute, or until the meringue is lightly toasted. Watch carefully to prevent burning.
10. Cool and Serve: Let the pie cool completely to room temperature before slicing and serving. This allows the meringue to set and prevents it from weeping. Enjoy!
Troubleshooting
Here are potential problems:
Problem: The crust is too crumbly (if making homemade).
Solution: Make sure you’re using cold butter and that you’re not overworking the dough. You can also add a bit more ice water.
Problem: The crust shrinks during baking.
Solution: Make sure you’re chilling the dough. Also, make sure you’re using baking weights or dried beans to blind bake the crust.
Problem: The filling is too runny.
Solution: Make sure you’re cooking the filling until it’s thickened. Also, make sure you’re chilling the pie for at least 2 hours.
Problem: The meringue is weeping (releasing liquid).
Solution: Make sure you’re cooking the meringue properly (until the sugar is completely dissolved). Also, make sure to spread the meringue all the way to the edges of the crust to create a seal. And be sure to let the pie cool completely.
Problem: The meringue is too soft. Solution: Make sure to whip to medium-stiff peaks.
Tips and Variations
Helpful tips:
Tip: For an even more intense lemon flavor, add a teaspoon of lemon extract to the filling.
Tip: If you don’t have a stand mixer, you can use a hand mixer to make the meringue, but it may take a bit longer to whip to the desired consistency.
Tip: To prevent the meringue from sticking to your knife when slicing the pie, dip the knife in hot water and wipe it dry before each cut.
Variation: Use a different type of crust, such as a graham cracker crust or a shortbread crust.
Variation: Add a layer of fresh berries, such as raspberries or blueberries, between the lemon filling and the meringue.
Variation: Decorate the meringue with lemon zest curls or candied lemon peel.
Variation: Use lime zest and juice instead of lemon.
Variation: Add food coloring to the meringue.
Serving and Pairing Suggestions
Serving and pairing suggestions:
Serving Suggestions:
Serve the pie chilled or at room temperature.
Serve it as a dessert for a special occasion, such as a holiday gathering, a birthday party, or a dinner party.
It’s also perfect for a summer barbecue or any time you’re craving a refreshing, lemony treat.
Pairing Suggestions:
This pie pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of lemonade or iced tea.
A sparkling wine, such as Prosecco or Champagne.
A dessert wine.
It is a classic dessert.
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 400-500
- Protein: 5-7 grams
- Fat: 20-30 grams (mostly from the butter, egg yolks, and heavy cream)
- Carbohydrates: 45-55 grams
- Fiber: 1-2 grams
This is a very general estimate. This Lemon Meringue Pie is a rich and decadent dessert, due to the butter, sugar, egg yolks, and heavy cream.
It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the sugar content.
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Lemon Meringue Pie
Description
This Lemon Meringue Pie is the epitome of a classic, comforting dessert! I love the contrast between the tangy, creamy lemon filling, the flaky, buttery crust, and the light, airy, toasted meringue
Ingredients
For the Crust:
- 1 ball perfect pie crust (or a store-bought crust, see tips for homemade below)
- Flour, for dusting
- 1 Tbsp. heavy cream
(Homemade Crust – Optional):
- 1 cup all-purpose flour
- 2 ½ Tbsp. granulated sugar
- ¼ tsp. salt
- 6 Tbsp. cold unsalted butter, cut into ½ inch pieces
- 4 tsp. ice water
For the Lemon Filling:
- 1 ¼ cups granulated sugar
- â…“ cup cornstarch
- 2 Tbsp. all-purpose flour
- ½ tsp. kosher salt
- 5 egg yolks
- ¼ cup unsalted butter
- ¼ cup fresh lemon juice (from about 2 whole lemons)
- 1 Tbsp. finely grated lemon zest
For the Meringue:
- 5 egg whites
- ½ tsp. vanilla extract
- 1 â…“ cups granulated sugar
- ¼ tsp. kosher salt
- ¼ tsp. cream of tartar
Instructions
(Optional) Make the All-Butter Pie Crust (if not using store-bought):
- Combine flour, sugar and salt.
- Cut in butter until pea-sized pieces.
- Add water until it holds together.
- Form into disc and chill.
1. Roll Out and Shape the Crust:
Preheat the oven to 400°F (200°C).
Roll 1 ball of pie dough (either homemade or store-bought, thawed if frozen) into a 13-inch circle on a lightly floured surface.
Transfer the crust to a 9-inch pie plate.
Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges decoratively.
Place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes) to chill.
2. Blind Bake the Crust: Line the inside of the chilled crust with parchment paper.
Fill the parchment paper with baking weights or dried beans.
Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden.
Remove the pie weights and parchment paper.
Brush all over with heavy cream.
Prick the bottom of the crust with a fork 6 to 8 times to prevent it from bubbling up.
Return the crust to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes more.
Let the crust cool to room temperature.
3. Make the Lemon Filling: Whisk together the granulated sugar, cornstarch, all-purpose flour, and kosher salt in a medium saucepan.
Gradually stir in 1 ½ cups of cold water until smooth.
Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes.
Boil for 1 minute, stirring constantly, then remove from the heat. The mixture should be thick and translucent.
Whisk the egg yolks in a small bowl.
While whisking constantly, slowly add ¼ cup of the hot sugar mixture into the egg yolks to temper them (this prevents the yolks from scrambling).
Gradually stir the tempered yolk mixture back into the remaining sugar mixture in the saucepan.
Return the saucepan to medium heat and cook, stirring constantly, until a thermometer reads 160°F to 180°F (71°C to 82°C), about 1-2 minutes.
Remove from the heat and immediately stir in the butter, fresh lemon juice, and lemon zest until the butter is completely melted and incorporated.
4. Pour Filling into Crust:
Pour the warm lemon filling into the cooled, baked pie crust.
5. Cool and Chill:
Let the pie cool for 15 minutes at room temperature.
Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Refrigerate the pie for at least 2 hours to chill and set completely.
6. Make the Meringue: Place a medium saucepan filled with 1 inch of water over medium heat and bring to a simmer.
Whisk together the egg whites, vanilla extract, granulated sugar, kosher salt, and cream of tartar in the bowl of a stand mixer (or a heat-safe bowl that will fit snugly over the saucepan without touching the water).
Place the mixing bowl over the simmering water (make sure the bottom of the bowl doesn’t touch the water).
Continue to whisk, scraping the sides of the bowl frequently with a rubber spatula so that the egg whites don’t cook, until the sugar has dissolved into the egg whites, 3 to 5 minutes.
Test the mixture by rubbing a small amount between your fingers. It should feel completely smooth, with no sugar granules remaining. If using a thermometer, the temperature should read around 160°F (71°C).
7. Whip the Meringue: Transfer the bowl to a stand mixer fitted with a whisk attachment (or use a hand mixer).
Whisk on medium-high speed for 4 to 5 minutes, until the meringue is glossy and holds medium-stiff peaks.
8. Top the Pie with Meringue:
Dollop the meringue over the top of the chilled pie, spreading it to completely cover the lemon filling and sealing it to the edges of the crust.
Swirl the meringue with the back of a spoon or an offset spatula to create decorative swoops and swirls.
9. Toast the Meringue: Toast the meringue using one of the following methods:
Kitchen Torch: Use a kitchen torch to lightly brown the meringue, moving the torch in a sweeping motion to avoid burning any one spot.
Broiler: Place the pie under a preheated broiler (about 8 inches from the broiler element heated to high heat) for about 1 minute, or until the meringue is lightly toasted. Watch carefully to prevent burning.
10. Cool and Serve: Let the pie cool completely to room temperature before slicing and serving. This allows the meringue to set and prevents it from weeping. Enjoy!
Recipe Summary and Q&A
Let’s recap this delightful Lemon Meringue Pie baking adventure!
Summary: This Lemon Meringue Pie features a buttery, flaky crust, a tangy, creamy lemon filling, and a light, airy, toasted meringue. It’s a classic dessert that’s perfect for any special occasion.
Q&A:
Q: Can I make this pie ahead of time?
A: Yes, you can make the crust and the filling ahead of time. The crust can be made up to 3 days in advance and stored, tightly wrapped.
Q: Can I freeze this pie?
A: I don’t recommend freezing this pie, as the texture of the meringue may change upon thawing. It’s best enjoyed fresh or within a few days of making it.
Q: I don’t have a kitchen torch. Can I still toast the meringue?
A: Yes, you can toast the meringue under the broiler.
Q: Can I use store-bought lemon curd? A: I recommend making it fresh.
Q: Can this recipe be halved? A: Yes.