Lemon Meringue Pie

That is the one lemon meringue pie recipe you’ll ever want!

A buttery do-it-yourself pie crust is stuffed with sweet-tart lemon curd, and all topped off with a fluffy toasted meringue.

It takes a little bit time, however this pie is a masterpiece and comparatively simple to make!

Substances for Lemon Meringue Pie

Crust: This pastry makes use of chilly butter for excellent taste and a flaky pie crust. After all, pre-made or frozen pie crusts or graham-cracker crusts can be utilized if time is brief!
Sugar: Sweetens every layer of the pie, from the crust to the meringue topping.
Butter: Provides a easy end to the lemon filling.
Cornstarch: Thickens the lemon filling and helps preserve the meringue from weeping.
Eggs: Separated into yolks for the filling and whites for the meringue, they add richness and construction.
Lemon juice and zest: Present a brilliant, tangy taste to the filling, making the pie zesty and refreshing.
Vanilla extract: Provides a touch of sweetness and depth to the meringue.

A few tricks to juice and zest a lemon:

Zest – The important thing to zesting is to take away solely the yellow a part of the lemon pores and skin, because the white pith beneath could be bitter. Use a zester, a microplane grater, or the best aspect of a field grater. Usually, you’ll get about 1 tablespoon of zest from every lemon.

Juice – To get probably the most juice out of your lemons, guarantee they’re at room temperature. In case your lemon has been refrigerated, merely microwave it for about 15 seconds earlier than juicing.

Place the lemon on the counter and, utilizing the heel of your hand, roll it whereas making use of stress. Minimize the lemon in half and use a reamer or a fork to squeeze and twist, releasing the juice.

The way to Make Lemon Meringue Pie

For the Crust

Minimize the chilled butter into the crust substances per the recipe under. Add a little bit of chilly water to type a dough. Roll out the crust, match right into a pie plate
Bake till mild golden brown. Let cool.

For the Filling

Whisk the lemon curd substances (per the recipe under) in a saucepan over medium warmth till thickened. Take away from warmth and stir in butter.
Pour lemon filling into the baked pie crust.

For the Meringue Topping

Cook dinner cornstarch and water over medium warmth till thick. Beat egg whites and sugar till shiny stiff peaks type.
Stir within the cornstarch combination and high the pie.

Bake the Pie

Bake till the peaks on the meringue are mild golden brown.
Cool the pie on a wire rack earlier than chilling fully within the fridge.

Ideas for Good Lemon Meringue Pie

Deal with the pie crust as little as doable to forestall the warmth out of your arms from melting the butter and chill the dough earlier than rolling it out. Poke the underside of the crust with a fork to maintain it from effervescent up.
When blind baking the crust, add a bit of parchment paper and fill it with dry beans or pie weights.
Use clear (oil-free) and dry beaters and a bowl when making meringue. Any quantity of oil or egg yolk will preserve the egg whites from getting fluffy.
Superfine sugar will dissolve quicker in each the lemon filling and meringue.
Make sure the meringue touches the perimeters of the crust all the manner round or it could draw back from the crust.
If utilizing pre-made lemon pie filling, warmth it within the microwave earlier than pouring it into the pie shell. The filling have to be scorching when the meringue is unfold excessive.

Storing Lemon Meringue Pie

Preserve leftover lemon meringue pie within the fridge for as much as 2 days lined calmly in plastic wrap.

The pie crust could be baked as much as a day early so it’s cooled sufficient for the filling. Double up on this pie crust recipe and preserve it within the freezer for as much as 3 months.

Lemon meringue pie could be frozen (technically, ANY pie could be frozen), however as a result of corn starch within the filling and the character of the meringue, it won’t thaw properly so it’s not beneficial.

Lemon Love

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Lemon Meringue Pie

This Lemon Meringue Pie recipe is cool, creamy, and tangy with an ideal cloud of toasted meringue on high!

Prep Time 20 minutes minutes

Cook dinner Time half-hour minutes

Chill Time 8 hours hours

Complete Time 8 hours hours 50 minutes minutes

For the Crust

In a medium bowl, stir collectively the flour, sugar, and salt. Use a pastry cutter or fork to chop in chilled butter till it reaches pea-sized chunks.
Progressively add in chilly water, stirring every time till the dough could be pressed collectively. Kind it right into a disk, wrap in plastic wrap and refrigerate for not less than 2 hours, or freeze for half-hour till chilled.
Preheat oven to 425°F.
Frivolously flour the floor and use a rolling pin to roll a 12-inch circle. Line a 9-inch pie plate with the pastry.
Gently press into the pie plate and over the perimeters. Trim the perimeters and crimp as desired. Poke the underside and the perimeters with the tines of a fork throughout to assist stop puffing (or line pie crust with parchment and use pie weights when you’ve got them).
Bake for 12-Quarter-hour or till the pie crust is baked via and lightweight golden brown. Put aside when you make the filling.

For the Filling

In a medium saucepan, whisk collectively the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.
Cook dinner over medium to medium-high warmth, whisking consistently till the combination involves a boil and thickens. Will probably be barely thicker than pudding. This will take 10-Quarter-hour, however do not rush it. As soon as thickened, take away from warmth and stir in butter.
Pour scorching filling into the pie crust, put aside and put together the meringue.

For the Meringue

Preheat the oven to 375°F.
In a small saucepan, whisk collectively the water and corn starch. Cook dinner over medium warmth till thickened and clear. Put aside however preserve heat.
Within the bowl of a stand mixer fitted with a whisk attachment, or a clear bowl with clear beaters, beat egg whites, vanilla and salt till mushy peaks type.
Progressively add within the sugar, beating till stiff shiny peaks type.
Progressively add within the heat corn starch combination, beating consistently, till fully included and meringue is mild and fluffy and holds stiff peaks.
Unfold meringue onto scorching pie filling (it is necessary that the filling remains to be scorching!) and unfold proper to the sting of the pie crust. The meringue should contact the perimeters all the best way round.
Bake at 375°F for 5-8 minutes or simply till the tops of the meringue are mild golden brown — do not overbake.
Let relaxation on the counter on a wire rack for 1-2 hours, then refrigerate for 5-6 hours till chilled, or in a single day.
Slice and serve.

Preserve leftover lemon meringue pie lined within the fridge for as much as 2 days. If utilizing recent lemons for juice; medium-sized lemons yield about 4 tablespoons of juice to equal ¼ cup (and 1 tablespoon of zest). When doubtful, get further! The zest provides plenty of lemon taste so don’t skip this half!

Vitamin data supplied is an estimate and can differ based mostly on cooking strategies and types of substances used.

Course Dessert, Pie Delicacies American

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Does lemon meringue pie should be refrigerated?

Lemon Meringue Pie is greatest loved shortly after making ready, however it does should be refrigerated to set. I prefer to make this pie the day earlier than, then chill in a single day uncovered. It slices simply however remains to be recent. Leftovers could be saved on the counter for a few hours, however will finally should be refrigerated. Your pastry will not be fairly as flaky the subsequent day, however it’ll nonetheless be scrumptious!

Can you utilize retailer purchased lemon pie filling?

When you’re in a pinch, you need to use a store-bought lemon filling or perhaps a store-bought refrigerated pie crust to save lots of your self a while. The necessary factor is that your filling is scorching when your meringue goes on, which prevents weeping.

Is lemon meringue pie served heat or chilly?

This pie could be served both at room temperature or chilled.

When you’re a lemon lover like myself, you may need to take a look at this blueberry lemon bread or this no-bake lemon cheesecake, too!