Lemon & Meringue Pie Recipe

Make dough

In a large bowl whisk together flour, sugar and salt. Using a pastry cutter or two knives, cut cold cubed butter and shortening into the flour until mixture resembles coarse peas with some pea-sized pieces remaining.

Sprinkle ice water, 1 tablespoon at a time, over the mixture and gently fold with a fork until dough just comes together. Do not overwork. Total water may vary; use only enough to bring dough together.

Form dough into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes.

Blind bake crust

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough to a 12-inch circle for an 8–9 inch pie pan (or 14-inch for 10-inch pan). Transfer to pie plate, trim and flute edges. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–10 more minutes until golden and set. Reduce oven to 325°F (160°C). Cool slightly.

In a medium saucepan whisk together sugar, cornstarch and salt until evenly combined.

Gradually whisk in water and lemon juice until smooth. Stir in lemon zest.

Place saucepan over medium heat and cook, stirring constantly, until mixture comes to a full boil and thickens to a pudding-like consistency, about 5–7 minutes.

In a small bowl lightly beat egg yolks. Temper yolks by whisking a few tablespoons of the hot lemon mixture into the yolks to raise their temperature, then slowly whisk the tempered yolks back into the saucepan. Continue to cook 1–2 minutes, stirring, until very thick.

Remove from heat and whisk in butter until melted and smooth. Taste and adjust lemon if desired. Allow filling to cool 10 minutes, stirring occasionally to prevent skin forming.

Pour warm lemon filling into the pre-baked crust, spreading to an even layer. Set aside while preparing meringue.

Ensure mixing bowl and beaters are fully clean and dry. In a large bowl using a handheld or stand mixer fitted with whisk attachment, start beating egg whites on medium-low until foamy.

Add cream of tartar and increase speed to medium-high. Gradually add granulated sugar one tablespoon at a time, allowing sugar to dissolve between additions. Continue to beat until stiff glossy peaks form and sugar is dissolved (rub a bit between fingers to check no grit remains), about 4–6 minutes total.

Beat in vanilla extract just until combined.

Immediately dollop or pipe meringue over the warm lemon filling, making sure meringue seals to the crust edge to prevent weeping. Create peaks if desired.

Bake at 325°F (160°C) for 10–12 minutes, until meringue is lightly golden on peaks. For deeper color, finish with a quick 30–60 second broil while watching carefully.

Remove pie to a wire rack and cool to room temperature, then chill at least 2 hours before serving to fully set. This helps minimize meringue weeping.