Master the Art of Making Lemon Meringue Pie with Our Foolproof Recipe!

Lemon Meringue Pie Recipe

Lemon Meringue Pie is a classic dessert that combines the tangy flavor of lemon with the light and fluffy sweetness of meringue. This iconic pie features a buttery crust, zesty lemon filling, and a cloud-like meringue topping that is toasted to perfection. The contrast of textures and flavors in this pie makes it a beloved treat for any occasion, from family gatherings to holiday celebrations. Mastering the art of making Lemon Meringue Pie will surely elevate your baking skills and impress your guests with its delightful taste.

Ingredients needed for Lemon Meringue Pie

To make a delicious Lemon Meringue Pie, you will need the following ingredients:

For the pie crust:

- 1 1/4 cups all-purpose flour

- 1/2 cup unsalted butter, chilled and cubed

- 1/4 cup ice water

- 1/4 teaspoon salt

For the lemon filling:

- 1 cup granulated sugar

- 3 tablespoons cornstarch

- 1/4 teaspoon salt

- 1 cup water

- 3 large egg yolks

- 2 teaspoons lemon zest

- 1/2 cup fresh lemon juice

For the meringue topping:

- 3 large egg whites, at room temperature

- 1/4 teaspoon cream of tartar

- 6 tablespoons granulated sugar

Steps to prepare the Pie Crust

To prepare the pie crust for your Lemon Meringue Pie, you will need 1 1/4 cups of all-purpose flour, 1/2 cup of unsalted butter (cold and cut into small pieces), 1/4 teaspoon of salt, 1/4 cup of ice water, and 1 tablespoon of granulated sugar.

First, in a large mixing bowl, combine the flour, salt, and sugar. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Gradually add in the ice water while mixing until the dough comes together.

Form the dough into a ball, flatten it into a disc shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Once chilled, roll out the dough on a floured surface to fit your pie dish. Carefully transfer the dough to the dish and trim any excess overhang.

Preheat your oven to 375°F (190°C) and blind bake the crust by lining it with parchment paper filled with pie weights or dried beans. Bake for about 15 minutes until lightly golden brown. Remove from oven and let cool before adding the lemon filling.

Instructions for making the Lemon Filling

1. In a medium saucepan, combine 1 cup of granulated sugar, 1/4 cup of cornstarch, and a pinch of salt.

2. Gradually whisk in 1 cup of water until smooth.

3. Cook over medium heat, stirring constantly until the mixture thickens and boils.

4. Boil for 1 minute, then remove from heat.

5. In a separate bowl, whisk together 4 large egg yolks and slowly pour in half of the hot sugar mixture while whisking continuously.

6. Pour the egg yolk mixture back into the saucepan with the remaining sugar mixture.

7. Return to heat and bring to a gentle boil, stirring constantly for another minute.

8. Remove from heat and stir in 1 tablespoon of unsalted butter, followed by 1/2 cup of fresh lemon juice and 2 teaspoons of grated lemon zest.

9. Mix well until smooth and let it cool slightly before pouring into the prepared pie crust.

By following these steps carefully, you will create a luscious lemon filling that perfectly complements the sweet meringue topping in your Lemon Meringue Pie.

Tips for achieving the perfect Meringue

To achieve the perfect meringue for your Lemon Meringue Pie, start by ensuring that your egg whites are at room temperature. This helps them reach their full volume when whipped. Use a clean, dry bowl to beat the egg whites, as any grease or moisture can prevent them from properly expanding. Adding cream of tartar or a small amount of lemon juice can stabilize the meringue and help it hold its shape. Gradually add sugar while beating the egg whites until stiff peaks form. Be sure not to overbeat, as this can cause the meringue to become grainy. Spread the meringue over the hot lemon filling to create a seal and prevent it from shrinking during baking.

Assembling and baking the Lemon Meringue Pie

1. Preheat your oven to 350°F (175°C).

2. Pour the warm lemon filling into the pre-baked pie crust, spreading it evenly.

3. Using a spatula, carefully spread the meringue over the lemon filling, making sure to seal the edges of the pie crust.

4. Create peaks in the meringue using a spoon or spatula for an attractive finish.

5. Place the assembled pie in the preheated oven and bake for about 15-20 minutes, or until the meringue is lightly golden brown.

6. Once baked, remove from the oven and let it cool completely before slicing and serving.

7. For best results, refrigerate any leftovers in an airtight container to maintain freshness and flavor. Enjoy your delicious homemade Lemon Meringue Pie!

Serving and storing the finished Pie

Once the Lemon Meringue Pie is baked and cooled, it is best served at room temperature. The pie can be topped with additional lemon zest or a sprinkle of powdered sugar for a decorative touch before serving. To store any leftovers, cover the pie loosely with plastic wrap or aluminum foil and refrigerate. Consume within 2-3 days for the best taste and texture. Allow the pie to come to room temperature before serving any leftovers to enjoy its full flavor profile.