Lemon meringue pie is a classic dessert that combines a tangy lemon filling with a sweet, fluffy meringue topping. The balance of tart and sweet flavors, along with the contrast in textures, makes it a truly delightful treat. Whether you’re serving it for a holiday, a special occasion, or just for a refreshing dessert, this lemon meringue pie is sure to impress. In this article, we’ll guide you through the steps to make a perfect lemon meringue pie from scratch.
1. Gather Your Ingredients
To make a lemon meringue pie, you’ll need ingredients for both the filling and the meringue. Here’s what you’ll need:
For the Pie Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Lemon Filling:
- 1 1/2 cups (300g) granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups (360ml) water
- 4 large egg yolks
- 1/2 cup (120ml) freshly squeezed lemon juice (about 3-4 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
For the Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
Tip: Fresh lemon juice and zest are key to giving the filling a bright and vibrant flavor, so be sure to use fresh lemons.
2. Prepare the Pie Crust
Start by preparing the pie crust. In a medium bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter, fork, or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
Tip: Keep the butter cold to ensure a flaky crust. If the butter warms up, the dough will become tough.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Once the dough is formed, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Tip: If the dough is too sticky, add a little more flour. If it’s too dry, add more ice water, a teaspoon at a time.
3. Roll Out the Dough
After chilling the dough, roll it out on a floured surface until it’s about 1/8 inch thick. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
Tip: If the dough cracks, patch it with extra dough and press gently. You can also use a rolling pin to help transfer the dough to the pie dish.
Trim any excess dough, leaving about 1 inch of overhang. Fold the edges of the dough under and crimp the edges to form a decorative border.
4. Pre-bake the Crust
Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans to prevent it from puffing up as it bakes. Bake for about 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, until the crust is golden brown. Let the crust cool completely.
Tip: Make sure the crust is fully baked before adding the filling, or it will become soggy.
5. Make the Lemon Filling
In a saucepan, combine the sugar, flour, cornstarch, and salt. Gradually whisk in the water and bring the mixture to a boil over medium heat, whisking constantly to prevent lumps. Once it begins to thicken, remove the saucepan from the heat.
Tip: Stir the mixture constantly to prevent it from burning or forming lumps.
In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot sugar mixture to the egg yolks to temper them, then whisk the egg yolks back into the saucepan with the rest of the sugar mixture. Return the saucepan to medium heat and cook, whisking constantly, for 2-3 minutes until the filling is thickened.
Stir in the lemon juice, lemon zest, and butter until the butter is melted and the filling is smooth.
Tip: If the filling appears lumpy, strain it through a fine-mesh sieve to ensure a smooth texture.
6. Prepare the Meringue
In a large mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Gradually add the sugar, a tablespoon at a time, until the meringue is glossy and smooth. Beat in the vanilla extract.
Tip: The meringue should hold its shape when you lift the beaters. Be careful not to overbeat it, or it will become dry and difficult to spread.
7. Assemble the Pie
Pour the lemon filling into the cooled pie crust, smoothing it out evenly. Carefully spread the meringue over the lemon filling, making sure to seal the edges to the crust. This will help prevent the meringue from shrinking during baking.
Tip: Use a spatula to create decorative peaks in the meringue for a beautiful finish.
8. Bake the Pie
Preheat your oven to 350°F (175°C). Bake the pie for 10-12 minutes, or until the meringue is golden brown and firm. Keep an eye on it to ensure the meringue doesn’t burn.
Tip: If the meringue is browning too quickly, reduce the oven temperature slightly and continue baking.
9. Cool and Serve
Let the pie cool completely at room temperature for at least 2 hours before serving. This allows the lemon filling to set and makes it easier to slice. Once cooled, slice the pie and serve it chilled or at room temperature.
Tip: If you’re in a hurry, you can place the pie in the refrigerator for 30-60 minutes to help the filling set faster.