Lemon Meringue Pie Recipe
Make Lemon Meringue Pie Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie Crust
Lemon Filling
Meringue
Method
Pie Crust
- 1
Make dough
In a large bowl whisk together 1 1/4 cups flour, 1 tsp granulated sugar, and 1/4 tsp salt. Using a pastry cutter or fingertips, cut 1/2 cup cold cubed butter and 1/4 cup cold shortening into the flour until mixture resembles coarse peas with some pea-size bits of butter remaining.
- 2
Add liquid
If using, whisk 1 egg yolk with 3 tablespoons ice water. Drizzle yolk mixture (or 3 tablespoons ice water if omitting yolk) over the flour-butter mixture 1 tablespoon at a time, tossing gently with a fork until dough just comes together when pressed. Do not overwork. Add up to 1 additional tablespoon water if dough seems dry.
- 3
Chill and roll
Form dough into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes. On a lightly floured surface, roll dough to a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie plate, trim overhang to 1/2 inch, fold and crimp edge. Refrigerate crust for 15 minutes while oven preheats.
- 4
Blind bake
Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 18 minutes. Carefully remove weights and parchment and bake 8–10 more minutes until crust is golden and set. Let cool slightly while preparing filling. Reduce oven temperature to 325°F (163°C) if topping will be baked again with meringue.
Lemon Filling
- 5
Combine dry and liquids
In a medium saucepan whisk together 1 1/2 cups granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt. Stir in 1/2 cup cold water until smooth, then whisk in 3/4 cup fresh lemon juice and 1 tablespoon lemon zest.
- 6
Temper eggs and cook
Whisk 4 beaten egg yolks in a small bowl. Bring lemon mixture to a gentle boil over medium heat, stirring constantly. Remove about 1/2 cup of the hot lemon mixture and whisk it into the beaten yolks to temper. Return tempered yolks to saucepan, whisking constantly. Cook 1–2 minutes more until mixture thickens to a pudding-like consistency and becomes glossy.
- 7
Finish filling
Remove pan from heat and whisk in 3 tablespoons unsalted butter until melted and smooth. Taste and adjust lemon or sugar as desired. Pour hot filling into the prebaked pie crust, smoothing the top. Let sit 5 minutes before applying meringue so filling sets slightly.
Meringue
- 8
Prepare egg whites
Ensure bowl and beaters are clean and dry. In a large bowl or stand mixer fitted with the whisk attachment, beat 4 room-temperature egg whites on medium speed until frothy. Add 1/4 tsp cream of tartar and continue to beat to soft peaks.
- 9
Add sugar and finish
With mixer on medium-high, gradually add 1/2 cup granulated sugar one tablespoon at a time, allowing sugar to dissolve between additions. Beat until stiff, glossy peaks form and sugar is dissolved (rub a bit between fingers — should not be grainy). Beat in 1/2 tsp vanilla extract.
- 10
Top pie
Immediately mound the meringue over the hot lemon filling, pressing it to the crust edge to seal (this helps prevent weeping). Make decorative peaks with a spatula. If desired, sprinkle 1 tsp fine granulated sugar over peaks for extra browning.
- 11
Bake meringue
Bake in a 325°F (163°C) oven for 10–15 minutes, or until meringue is lightly golden on the peaks. For deeper color, you can briefly use a kitchen torch to brown peaks after baking. Remove pie from oven and cool on a wire rack for 1 hour, then chill at least 3 hours (preferably overnight) before slicing to ensure filling sets.