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Lemon Meringue Pie

Lemon Meringue pie is sweet, tangy and tastes even better when its homemade. The creaminess of the meringue along with the citrusy flavor of the lemon zest makes for one of the best desserts you’ll ever taste.

Lemon Meringue Pie
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Recipe
PRE TIME: 1 hr
COOKING TIME: 6 hr
TOTAL TIME: 7 hr
2 SERVING
Ingredients:
  • ㅤPie Shell
  • cup All-Purpose Flour
  • tsp. Granulated Sugar
  • 1/2 tsp. Salt
  • 4 oz. Cold, Cubed Butter
  • 2 tbsp. Cold Water
  • ㅤFor Rolling
  • 1 cup All-Purpose Flour
  • ㅤLemon Curd
  • 1 2/3 cup Granulated Sugar
  • 1/3 cup Corn Starch
  • 5 large Lemon Zest
  • 1/8 tsp. Salt
  • 3/4 cup + 2 Tbs Lemon Juice
  • 8 medium Egg Yolks
  • 2 large Eggs
  • 11 oz. Unsalted Butter
  • ㅤMeringue
  • 8 medium Egg White
  • 3/4 cup + 2 Tbs Granulated Sugar
  • 1/2 tsp. Cream of Tartar
  • 1/8 tsp. Salt
Directions:
Step 1
Step 1
1
In the bowl of an electric mixer or food processor, put flour, sugar, salt, and butter. Mix to blend.
Step 2
Step 2
2
Stream in water, stopping the mixer when the dough starts to form a ball.
Step 3
Step 3
3
Press into a disc, the wrap and chill at least 30 minutes, and up to two days in the fridge, or two months in the freezer tightly wrapped.
Step 4
Step 4
4
Roll to ⅛” thick, then chill and rest another 30 minutes to relax the gluten.
Step 5
Step 5
5
Line pie shell and chill 30 more minutes.
Step 6
Step 6
6
To bake, line pie shell with parchment or foil, fill with beans, rice, or baking weights, then bake in a 350°F/180°C oven ( 325°F/170°C if using convection) for 12-15 minutes, until the pie shell looks like it’s completely opaque underneath the weights.
Step 7
Step 7
7
Whisk together sugar and cornstarch in a medium to a large bowl.
Step 8
Step 8
8
Add lemon zest, and whisk until smooth then add in lemon juice, egg yolks, eggs, and diced butter. Put on top of a double boiler.
Step 9
Step 9
9
Once water is boiling, put heat on low, and whisk curd ingredients constantly until thickened and the thermometer reads 170°F/80°C.
Step 10
Step 10
10
Whip clean egg whites in a bowl with a whisk to make it foamy.
Step 11
Step 11
11
Whisk together sugar, salt, and cream of tartar.
Step 12
Step 12
12
With the mixer on low speed, slowly stream in sugar.
Step 13
Step 13
13
Increase speed to high and whip to stiff peaks.
Step 14
Step 14
14
Remove pie weights and parchment or foil then bake for another 5 minutes, until crust is completely baked.
Step 15
Step 15
15
Pass through a mesh strainer, then pour into a blind-baked pie shell.
Step 16
Step 16
16
Spoon onto warm lemon curd, making sure meringue touches the crust at the edge of the tart.
Step 17
Step 17
17
Bake pie in a 375°F/190°C oven until meringue is browned or for 15-20 minutes. Chill for at least 3 hours.
Step 18
Step 18
18
Enjoy!
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