Lemon Meringue Pie

This Lemon Meringue Pie recipe is the BEST classic dessert made with an easy homemade lemon pie filling and fluffy meringue! With PRO tips!

Course Dessert

Cuisine American

Keyword Lemon Meringue Pie

Prep Time 1

Cook Time 50

Chilling Time 3

Total Time 4 50

Servings slices

Calories 319kcal

Author Chrissie (thebusybaker.ca)

Equipment

Ingredients

For the crust:

1/2 cup unsalted butter
1 cup all purpose flour
1/4 teaspoon salt
1 tablespoon granulated sugar
1/2 teaspoon vinegar
3-4 tablespoons ice water

For the filling:

1 cup granulated sugar
1/3 cup cornstarch + 1 tablespoon
1 cup water
1 cup lemon juice
Zest of 2-3 lemons
5 egg yolks
4 tablespoons unsalted butter

For the meringue top:

4 egg whites
1/4 teaspoon cream of tartar
A pinch of salt
1 cup granulated sugar
1/2 cup water

Instructions

For the crust:

Add the flour, sugar, and salt to the bowl of your food processor (or a large bowl if you're making the dough by hand)
Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.
If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
Add the vinegar and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, you can use anywhere between 5 and 8 tablespoons of water.
If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
Dump the rough dough onto the counter, shape it into a disc and wrap it in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling.
Roll out the ball of dough into a large circle using a rolling pin. Add some flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.
Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).
Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under and into the pie plate to create a clean edge.
If your pie plate has a wide edge, seal the edge of the pie by creating a fluted pattern - press into the edge of the pie from the outside with your left thumb and index finger while pressing into the edge of the pie from the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern (and see a tutorial HERE for how to create a beautiful fluted edge to your pies!)
Place your prepared pie crust in the freezer for 10-20 minutes, or in the fridge for 30 minutes.
Preheat your oven to 400℉ (200℃).
Remove the pie crust from the freezer, add foil or parchment paper and pie weights.
Bake at 400℉ (200℃) for about 15 minutes, then remove the foil and pie weights and bake for another 10-15 minutes until the crust is evenly browned.

For the filling:

Mix the water, lemon juice and zest, cornstarch, and sugar in a small saucepan.
Cook them over medium heat whisking constantly until the sugar is disolved and the cornstarch is cooked (becomes translucent.
In a bowl, whisk the egg yolks and start drizzling in the lemon filling slowly, whisking constantly. When all the lemon mixture is mixed with the eggs, return to the sauce pan and cook for another 3-5 minutes until it thickens a bit.
Remove from the heat and pour into the baked pie crust.

For the meringue top:

In the bowl of a stand mixer, add the egg whites, cream of tartar, and a pinch of salt and whip them until they reach soft peaks.
In the meantime, to a saucepan add the 1 cup of sugar and half cup water and cook them over medium high heat until the syrup reaches 115℃ (239°F).
Slowly drizzle the hot syrup over your egg whites as the mixer is running on medium to medium-high speed in a thin, steady stream to prevent splattering.
Continue beating until the mixture forms glossy, stiff peaks and the bowl of your stand mixer is no longer warm to the touch.

Assembly:

Make sure you add the meringue top when the lemon filling is still hot. This step helps the two layers bond and prevents weeping.
Using a big scoop or an ice cream scoop, add the meringue on top of your filled pie, making sure it reaches the crust.
Spread the meringue out creating a swirl pattern with an offset spatula, making sure there's no filling visible and the meringue top is sealed to the crust.
Using a kitchen torch, toast the meringue top with quick motions so that you don't burn it but rather give it an auburn colour.
Alternatively, you could broil the pie in the oven for 6-8 minutes until the meringue top is toasty brown.
Let the pie reach room temperature and then chill it for 3-4 hours in the fridge.

Notes

Storage Instructions

Store any leftovers of this pie in an airtight container in the fridge for up 5 days.

Freezer Instructions

The PIE CRUST can be frozen for up to 2-3 months before baking (cover in plastic wrap or freeze in an airtight container), thawed in the fridge overnight and then baked fresh in the morning.

The crust can also be frozen after baking for up to 2-3 months (cover in plastic wrap or freeze in an airtight container). Thaw at room temperature and reheat before serving, if desired.

The lemon pie in its entirety cannot be frozen and thawed, as this would ruin both the filling and the meringue.

Nutrition