Description
This classic Lemon Meringue Pie recipe is perfect for lemon lovers craving the perfect balance of tart, sweet, and fluffy. It features a tender homemade pie crust filled with smooth, tangy lemon custard and topped with a fluffy, golden meringue. This dessert is fresh, bright, and impressive, perfect for any occasion where you want to impress with a refreshing citrus treat.
Ingredients
Scale
Pie Crust
- 2 cups flour
- 3/4 cup + 2 tablespoons butter-flavored shortening
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup very cold water
- 1/2 beaten egg
Meringue
- 3 egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons caster sugar (regular sugar can be used)
Lemon Filling
- 1 1/2 cups sugar
- 3 tablespoons cornstarch
- 3 tablespoons flour
- Dash of salt
- 1 cup hot water
- 1/2 cup fresh squeezed lemon juice
- 3 egg yolks (slightly beaten)
- 2 tablespoons butter
- 4 teaspoons lemon zest (or to taste)
- 1/3 cup fresh squeezed lemon juice
Instructions
- Prepare Eggs: Get 3 eggs out of the fridge. Separate the eggs carefully, placing the whites in your stand mixer or a metal bowl and the yolks in a small bowl. Set aside both for later steps.
- Make Pie Dough: In a large mixing bowl, blend flour, sugar, and salt. Cut in the butter-flavored shortening until the mixture resembles coarse crumbs. Gradually add very cold water mixing until dough forms. Wrap the dough and chill for 30 minutes.
- Roll and Bake Crust: Preheat your oven to 425°F (220°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie plate. Prick the crust with a fork to prevent bubbles. Bake for about 10 minutes until lightly golden. Remove from oven and set aside.
- Prepare Lemon Filling: In a saucepan, combine sugar, cornstarch, flour, and a dash of salt. Stir in hot water and cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat.
- Temper Egg Yolks: Slowly whisk about half of the hot lemon mixture into the beaten egg yolks to temper them. Then, return this mixture to the saucepan with the remaining lemon mixture.
- Cook Lemon Filling: Cook the combined mixture for 2 more minutes while stirring, then remove from heat. Stir in lemon juice, lemon zest, and butter until smooth. Pour this lemon filling into the pre-baked crust.
- Make Meringue: In your mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup plus 2 tablespoons sugar, continuing to beat until stiff glossy peaks form. Beat in vanilla extract and the 1/2 beaten egg for extra richness.
- Top Pie with Meringue: Spread the meringue evenly over the lemon filling, making sure to seal the edges well to the crust to prevent shrinking.
- Bake Meringue: Bake the pie at 350°F (175°C) for about 15 minutes or until the meringue is golden brown. Remove the pie from the oven and allow it to cool completely before serving.
Notes
- Use room temperature egg whites to achieve maximum volume when whipping the meringue.
- Ensure to seal the meringue edges to the crust to prevent it from shrinking during baking.
- The pie must cool completely to allow the filling to set properly.
- For a crispier crust, blind bake it longer with pie weights.
- Regular sugar can be used if caster sugar is unavailable.
