Lemon Meringue Pie
Lemon meringue pie layers a firm, bright lemon custard in a blind-baked pastry shell, then tops it with a tall, toasted meringue made from the leftover egg whites. Getting the custard to set and the meringue to hold its shape are the two key steps, and the whole process takes around 2 hours plus cooling time.
Equipment
- Rolling pin
- 9-inch pie pan
- Mixing Bowls
- Whisk
- Saucepan
- Oven
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour preferably organic
- ½ cup unsalted butter chilled and diced
- ¼ cup ice water
For the Lemon Filling:
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 ½ cups water
- 3 pieces egg yolks beaten
- ¼ cup lemon juice freshly squeezed
- 1 tablespoon lemon zest grated
For the Meringue:
- 3 pieces egg whites room temperature
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions
- Crust Preparation: In a mixing bowl, combine 1 1/4 cups of all-purpose flour and 1/2 cup of chilled, diced butter. Blend with a pastry cutter until the mixture resembles coarse crumbs. Gradually add 1/4 cup of ice water, mixing until the dough holds together. Wrap in plastic wrap and chill for 30 minutes.
- Roll Out and Bake: Preheat oven to 425°F (220°C). Roll out the dough on a floured surface to fit a 9-inch pie pan. Trim excess edges, prick the bottom with a fork, and bake for 10 minutes. Remove from oven and set aside to cool.
- Lemon Filling: In a saucepan, whisk together 1 cup of sugar and 3 tablespoons of cornstarch. Gradually stir in 1 1/2 cups of water over medium heat until the mixture begins to boil and thickens, about 5 minutes. Add a small amount of the hot mixture to 3 beaten egg yolks, then return to the saucepan. Stir in 1/4 cup of lemon juice and 1 tablespoon of lemon zest. Cook for an additional 2 minutes, then pour into the baked crust.
- Meringue Topping: In a clean mixing bowl, beat 3 egg whites and 1/4 teaspoon of cream of tartar until frothy. Gradually add 1/2 cup of sugar, beating until stiff peaks form. Spread over the hot lemon filling, sealing the edges to prevent shrinkage.
- Bake the Meringue: Reduce oven temperature to 350°F (175°C) and bake the pie for 10-12 minutes until the meringue is golden brown. Cool at room temperature before serving.
Notes
- For a twist, try adding a touch of vanilla extract to the meringue for a deeper flavor.
- Ensure that utensils for beating egg whites are completely dry and grease-free for optimal results.
Nutrition
Calories: 332kcalCarbohydrates: 56gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 35mgSodium: 6mgPotassium: 51mgFiber: 1gSugar: 38gVitamin A: 361IUVitamin C: 4mgCalcium: 10mgIron: 1mg
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