Introduction:
Lemon Meringue Pie is a classic dessert that combines a tangy, smooth lemon curd filling with a light and fluffy meringue topping. The balance of tart and sweet makes this pie irresistible, and making it from scratch ensures that every component is fresh and delicious.
Whether you’re preparing for a family gathering or a holiday feast, this homemade lemon meringue pie is sure to impress your guests.
Ingredients:
For the Pie Crust:
1 ¼ cups all-purpose flour
½ cup unsalted butter, cold and cut into cubes
¼ cup granulated sugar
2 tablespoons ice water (more if needed)
Pinch of salt
For the Lemon Filling:
1 ½ cups granulated sugar
¼ cup cornstarch
1 ½ cups water
4 large egg yolks
½ cup freshly squeezed lemon juice
Zest of 2 lemons
2 tablespoons unsalted butter
For the Meringue:
4 large egg whites
¼ teaspoon cream of tartar
½ cup granulated sugar
1 teaspoon vanilla extract
Instructions:
For the Pie Crust:
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the flour, sugar, and salt.
Add the cold butter and mix until the mixture resembles coarse crumbs (you can use a pastry cutter or your hands).
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. You may need a bit more water, depending on your dough.
Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Roll the dough out on a floured surface and transfer it to a 9-inch pie dish.
Trim any excess dough, leaving a small overhang, and crimp the edges.
Blind bake the crust by lining it with parchment paper, adding pie weights, and baking for 10-12 minutes.
Remove the parchment and weights, then bake for another 5 minutes until golden. Set aside to cool.
For the Lemon Filling:
In a saucepan, whisk together sugar, cornstarch, and water. Bring the mixture to a boil over medium heat, stirring constantly until it thickens.
In a small bowl, whisk the egg yolks.
Slowly pour about ½ cup of the hot sugar mixture into the yolks, whisking constantly to temper the eggs.
Gradually whisk the egg mixture back into the saucepan.
Cook the mixture for an additional 2-3 minutes until it thickens further.
Remove from heat, then whisk in the lemon juice, lemon zest, and butter until smooth.
Pour the lemon filling into the baked pie crust and smooth it out evenly.
For the Meringue:
In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, while continuing to beat until stiff peaks form. Stir in the vanilla extract.
Spread the meringue over the lemon filling, making sure to seal the edges of the pie crust to prevent shrinking.
Bake the pie at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
Cool and Serve:
Let the pie cool to room temperature, then refrigerate for at least 3 hours before serving to allow the filling to set properly.
Slice and serve chilled.
Description:
This homemade lemon meringue pie features a perfectly flaky, buttery crust filled with a luscious, tart lemon curd, topped with a cloud-like meringue.
The result is a deliciously sweet and tangy dessert with a smooth, creamy filling and a light, crisp topping. The contrast in textures—from the tender crust to the velvety filling and airy meringue—creates a satisfying treat for any occasion.
Tips for Success:
Chill the Dough:
Make sure to chill the pie dough before rolling it out. This helps it stay firm and prevents shrinking during baking.
Temper the Eggs:
When adding the hot mixture to the egg yolks, do so slowly and whisk constantly to avoid scrambling the eggs.
Perfect Meringue:
Make sure your mixing bowl and beaters are completely clean and dry when whipping the egg whites to ensure maximum volume.
Don’t Overbake the Meringue: Keep an eye on the meringue as it bakes. Once it’s golden brown, remove it from the oven to avoid overcooking or burning.
Cool Before Serving: Allow the pie to cool fully before slicing to ensure the filling firms up and doesn’t run.
Common Mistakes to Avoid:
Undercooking the Lemon Filling: The filling needs to be thickened properly over heat to prevent a runny pie. It should be thick enough to hold its shape but still pourable.
Overmixing the Meringue: Overmixing the egg whites can cause them to become dry and brittle. Beat just until stiff peaks form for the best texture.
Not Sealing the Meringue: Be sure to spread the meringue all the way to the edges of the crust to seal it, preventing shrinkage while baking.
With these steps, tips, and careful attention to detail, your homemade lemon meringue pie will be a showstopper dessert that everyone will love!