How to Make Lemon Meringue Pie: A Slice of Sunshine

Lemon meringue pie: the very name conjures up images of sunshine, picnics, and happy memories. This classic dessert is a delightful combination of tangy lemon filling and fluffy meringue, all nestled in a buttery crust. It’s the kind of pie that makes you want to lick the plate clean, and trust me, you won’t be judged for it!

Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step to create a lemon meringue pie that’s worthy of any celebration. So, put on your apron, preheat that oven, and let’s get baking!

The Perfect Lemon Meringue Pie Recipe

Ingredients You’ll Need

For the Crust:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, chilled and cut into small pieces
• 1/4 cup (60ml) ice water

For the Lemon Filling:

• 1 cup (200g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups (360ml) water
• 1/2 cup (118ml) freshly squeezed lemon juice (about 3 lemons)
• 2 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter

For the Meringue:

• 3 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup (100g) granulated sugar

A perfect lemon meringue pie, with golden-brown meringue peaks and a buttery crust

Tools of the Trade

• 9-inch pie dish
• Mixing bowls
• Whisk
• Rubber spatula
• Saucepan
• Measuring cups and spoons
• Zester (optional, for lemon zest garnish)

Baking the Perfect Pie: Step-by-Step

1. Preparing the Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Add the chilled butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add water: Sprinkle the ice water, one tablespoon at a time, into the flour mixture, mixing lightly with a fork after each addition. Stop adding water when the dough just comes together.
4. Form the dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll and bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim and crimp the edges. Prick the bottom of the crust with a fork.
6. Blind bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for an additional 5-7 minutes, or until the crust is lightly golden brown.

2. Crafting the Lemon Filling:

1. Whisk together dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually whisk in liquids: Slowly whisk in the water and lemon juice until smooth.
3. Cook over medium heat: Bring the mixture to a boil over medium heat, whisking constantly. Reduce heat to low and simmer for 1-2 minutes, or until the filling is thickened.
4. Temper the egg yolks: Whisk a small amount of the hot filling into the beaten egg yolks. Then, gradually whisk the tempered yolks back into the saucepan with the remaining filling.
5. Cook and finish: Cook for an additional minute, stirring constantly. Remove from heat and stir in the butter until melted. Pour the hot lemon filling into the pre-baked pie crust.

Whisking lemon curd on a stovetop for lemon meringue pie

3. Creating the Meringue Cloud:

1. Beat egg whites and cream of tartar: In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
2. Gradually add sugar: Gradually add the sugar, one tablespoon at a time, while continuing to beat on medium-high speed until stiff, glossy peaks form.
3. Top the pie: Immediately spread the meringue over the hot lemon filling, making sure to seal the edges to prevent shrinking. Create peaks in the meringue with the back of a spoon.
4. Bake until golden: Bake for 12-15 minutes, or until the meringue is lightly golden brown.

4. Cooling and Serving:

1. Cool completely: Allow the pie to cool completely at room temperature before serving. This will prevent the filling from being runny and allow the meringue to set properly.

Tips and Tricks for the Best Lemon Meringue Pie:

• Blind baking the crust: This prevents a soggy bottom and ensures a crispy crust.
• Using fresh lemon juice: Bottled lemon juice can have a slightly different flavor profile. Freshly squeezed juice yields the best, brightest flavor.
• Room temperature egg whites: Room temperature egg whites whip up into a larger volume, resulting in a fluffier meringue.
• Don’t overcook the meringue: Keep a close eye on the pie while it’s in the oven, as the meringue can easily brown too quickly.
• Storage: Store leftover pie in the refrigerator for up to 3 days.

Frequently Asked Questions:

• Can I use a store-bought pie crust? Absolutely! If you’re short on time or prefer the convenience, a store-bought crust works perfectly well.
• My meringue is weeping. What went wrong? Weeping meringue is usually caused by undercooking the meringue or not sealing the edges to the crust properly.
• Can I make individual lemon meringue pies? Yes! You can use smaller tart pans or ramekins to create individual servings. Adjust the baking time accordingly.

There you have it! Now you’re equipped with the knowledge and confidence to create a show-stopping lemon meringue pie. And if you’re looking for other delicious pie recipes, check out our guides on how to make vinegar pie, how to make raspberry pie or even how to perfect your French meringue for an extra challenge. Happy baking!