Description
Lemon meringue pie delivers a perfect balance of tangy citrus and sweet, cloudlike meringue. Creamy lemon filling nestled in a buttery crust promises pure dessert bliss that will delight your taste buds with classic Southern charm.
Ingredients
Scale
Main Ingredients (Pie Crust):
- 1 ¼ cups (156 grams) all-purpose flour
- ½ cup cold butter, cut into cubes
- 3–4 tablespoons cold water
- 1 teaspoon sugar
- ½ teaspoon salt
Filling Ingredients:
- 1 ½ cups (300 grams) sugar
- ½ cup (60 grams) corn starch
- 4 egg yolks
- 1 ½ cups water
- ¼ cup lemon juice
- 2 tablespoons butter
- Zest from 2 lemons
Meringue Ingredients:
- 4 egg whites
- ½ cup (100 grams) sugar
- ½ cup water
- 1 tablespoon (8 grams) corn starch
- 1 teaspoon vanilla
- Pinch of salt
Instructions
- Craft the pie crust by combining flour, sugar, and salt in a medium mixing bowl.
- Incorporate cold butter into the dry ingredients using a pastry cutter or fork until butter forms pea-sized crumbles.
- Gradually introduce cold water, mixing until the dough can be pressed together cohesively.
- Shape the dough into a compact disk, encase in plastic wrap, and chill in the refrigerator for 2 hours or freeze for 30 minutes.
- Heat the oven to 425°F (220°C) and prepare a 9-inch (23-centimeter) pie plate.
- Roll out the chilled dough to fit the pie plate, pressing it into the bottom and sides. Trim excess dough and create a decorative edge.
- Puncture the crust bottom and sides with a fork to prevent puffing during baking.
- Bake the pie crust for 10-12 minutes until it develops a light golden color, then set aside.
- Prepare the lemon filling by whisking together sugar, water, cornstarch, egg yolks, lemon juice, and lemon zest in a medium saucepan.
- Cook the mixture over medium to medium-high heat, stirring constantly until it thickens to a pudding-like consistency (10-15 minutes).
- Remove from heat and blend in butter until smooth.
- Pour the hot filling into the pre-baked pie crust.
- Lower the oven temperature to 375°F (190°C) for the meringue.
- Create a cornstarch slurry by whisking water and cornstarch in a small saucepan, cooking until thickened and translucent. Keep warm.
- In a clean bowl with spotless beaters, whip egg whites, vanilla, and salt until soft peaks form.
- Gradually incorporate sugar, continuing to beat until the meringue becomes glossy and forms stiff peaks.
- Slowly add the warm cornstarch mixture while beating continuously to ensure a smooth, stable meringue.
- Spread the meringue over the hot lemon filling, ensuring it touches the crust edges completely.
- Bake for a brief period until the meringue peaks turn light golden brown, being careful not to overcook.
- Allow the pie to cool at room temperature on a wire rack for 1-2 hours.
- Refrigerate for 5-6 hours or overnight to set completely.
- Slice and serve the chilled lemon meringue pie.
Notes
- Make the pie crust ahead of time to ensure it’s perfectly chilled, which helps prevent shrinking and creates a flakier texture.
- Use fresh, high-quality lemons for the brightest and most vibrant citrus flavor in the filling.
- Create a foolproof meringue by ensuring your bowl and beaters are completely clean and free from any oil or grease.
- The corn starch mixture for the meringue helps stabilize the egg whites, preventing weeping and creating a glossy, stable topping.
- Spread the meringue immediately onto the hot filling and seal it completely to the pie crust edges to prevent separation during baking.
- Patience is key – allow the pie to cool completely at room temperature before refrigerating to maintain the perfect texture and prevent weeping.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 326 kcal
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 95 mg