Lemon Meringue Pie

The first time I attempted lemon meringue pie, I ended up with soup in a crust and weeping meringue that looked like it had been through a rainstorm. My grandmother watched me struggle through the process, then took over with that knowing patience grandmothers seem to have in endless supply. She showed me how the lemon filling needs to bubble for exactly the right amount of time, how the meringue needs to spread all the way to the edges, and why patience matters more than technique.

Last summer I made this for my friend Jos wedding shower and her mother took one bite and got teary eyed. She said it tasted exactly like the ones her grandmother used to make but somehow even better which I took as the highest compliment imaginable. We all sat on the back porch eating wedge after wedge and talking about how some desserts just taste like happiness.

Ingredients

• All purpose flour: The foundation of your crust and using it straight from the fridge keeps the butter cold
• Cold unsalted butter: Cold butter creates those flaky layers that make a pie crust sing
• Ice water: Just enough to bring the dough together without making it tough
• Granulated sugar: Sweetens both the filling and meringue creating that perfect balance with tart lemon
• Cornstarch: This is what transforms your lemon mixture into a silky smooth pudding like filling
• Egg yolks: The richness that makes the filling luxurious and helps it set perfectly
• Fresh lemon juice and zest: Bottled juice cannot compare to the bright fresh flavor you get from real lemons
• Egg whites: Room temperature whites whip up better and hold their shape longer on the pie
• Cream of tartar: The secret ingredient that stabilizes your meringue and keeps it from weeping

Instructions

Prepare your pie crust:

Whisk together your flour salt and sugar in a large bowl then work in that cold butter until you see coarse crumbs throughout. Add ice water one tablespoon at a time mixing gently until the dough just comes together into a shaggy ball that holds its shape when you squeeze it.

Chill and roll the dough:

Shape your dough into a flat disk wrap it up and let it rest in the fridge for at least an hour. Roll it out on a lightly floured surface until it is about an eighth of an inch thick then carefully transfer it to your nine inch pie dish. Trim the edges and crimp them however you like then prick the bottom all over with a fork.

Blind bake the crust:

Line your crust with parchment paper and fill it with pie weights or dried beans to keep it from puffing up. Bake at four hundred degrees for fifteen minutes then remove the weights and bake another eight to ten minutes until the bottom is golden brown and fully cooked through. Let it cool completely before filling.

Start the lemon filling:

Whisk together sugar cornstarch and salt in a medium saucepan making sure there are no lumps of cornstarch remaining. Gradually pour in the water while whisking constantly until everything is smooth and combined.

Cook the filling base:

Place the saucepan over medium heat and stir constantly until the mixture thickens noticeably and begins to bubble around the edges. This should take about five to seven minutes and you will know it is ready when it coats the back of your spoon.

Temper the egg yolks:

Whisk your egg yolks in a separate bowl then slowly pour about a half cup of the hot mixture into them while whisking rapidly. This prevents the eggs from scrambling when you add them to the hot mixture.

Complete the filling:

Pour the tempered egg mixture back into the saucepan and cook for two more minutes while stirring constantly. Remove from heat and stir in the lemon zest lemon juice and butter until everything is smooth and glossy.

Fill the crust:

Pour the warm lemon filling into your completely cooled pie crust and set it aside while you make the meringue. The filling should still be warm when you top it with meringue.

Prepare the meringue:

Using a completely clean and dry bowl beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the sugar while continuing to beat then keep going until you have stiff glossy peaks that stand up straight when you lift the beaters.

Top the pie:

Spread the meringue over the warm lemon filling making sure to seal the edges completely where the meringue meets the crust. This step prevents the meringue from shrinking or weeping later.

Bake to golden perfection:

Bake at three hundred fifty degrees for fifteen to eighteen minutes until the meringue peaks are toasted to a golden brown. Cool to room temperature then refrigerate for at least two hours before slicing.

Pin It

There was this rainy Tuesday when I had a terrible day at work and came home to a lemon meringue pie I had made the night before. Something about that bright yellow filling and pillowy white topping against a gray day just reset everything and I sat at the counter eating the last wedge straight from the pie dish.

Getting The Most Out Of Your Lemons

Roll your lemons on the counter before juicing them to break down the internal membranes and release more juice. Zest your lemons before you cut them open because it is nearly impossible to zest a lemon that has already been squeezed. A microplane gives you the finest zest without hitting the bitter white pith underneath.

Meringue Success Secrets

Any trace of fat in your bowl or on your beaters will prevent egg whites from whipping properly so wipe everything down with vinegar first. Room temperature egg whites whip up faster and hold their shape better than cold ones. Adding the sugar gradually gives the meringue time to dissolve completely and creates that glossy professional finish.

Storage And Serving Wisdom

This pie needs to chill for at least two hours before slicing but tastes best on the first or second day. The meringue will eventually start to weep after about three days in the refrigerator though it will still taste delicious. Serve each slice with a fork and a napkin because lemon meringue pie has a way of making a glorious mess.

• Leftover pie can be covered loosely with foil but avoid plastic wrap which will stick to the meringue
• A squeeze of fresh lemon juice on top right before serving brightens up the flavor even more
• This pie travels surprisingly well if you can keep it flat and level during the drive

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Every time I pull a golden brown lemon meringue pie from the oven I feel like I have accomplished something real and true in the kitchen. Hope this recipe brings as much brightness to your table as it has to mine.

Recipe FAQs

→ Why is my lemon filling not thickening?

The key to a thick lemon filling lies in adequate cooking time and proper whisking of the cornstarch. Ensure you cook the mixture over medium heat, stirring constantly, until it visibly thickens and boils for at least a minute to activate the cornstarch. Tempering the egg yolks carefully also helps.

→ How do I get a stable, fluffy meringue that doesn't weep?

Achieving a stable meringue requires egg whites at room temperature, a clean, grease-free bowl, and gradual addition of sugar until stiff, glossy peaks form. Cream of tartar provides stability. To prevent weeping, spread the meringue over warm filling, ensuring it touches and seals all the way to the crust edges, and avoid overbaking.

→ Can I make this pie ahead of time?

While the pie requires significant chilling time to set properly, it's generally best consumed within 1-2 days of preparation. The meringue can start to 'weep' or become less crisp over extended periods, so plan to serve it relatively fresh for optimal texture and flavor.

→ Are there any variations I can try for the lemon filling?

Absolutely! For a slightly sweeter and more fragrant citrus note, consider using Meyer lemons for the juice and zest. You could also experiment with a hint of ginger or a touch of cardamom to add an unexpected twist to the classic lemon flavor profile.