Perfect Lemon Meringue Pie

Step-by-Step Instructions

1. Make the Pie Crust

Start by making the pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter to the bowl, and use a pastry cutter or your fingers to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together. You may not need all the water, so be sure to add it slowly. Once the dough holds together, form it into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.

After chilling, roll the dough out on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim any excess, and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling during baking.

Preheat the oven to 375°F (190°C), then line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the parchment and weights, and bake for another 5-7 minutes or until the crust is golden brown. Let the crust cool completely.

2. Make the Lemon Filling

For the lemon filling, whisk together the sugar, cornstarch, and a pinch of salt in a medium saucepan. Gradually add the water, whisking to dissolve the cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.

Once the filling is thickened, whisk in the lemon juice and lemon zest. Continue cooking for another 1-2 minutes, then remove the pan from the heat.

In a separate bowl, lightly whisk the egg yolks. Slowly pour about 1/2 cup of the hot lemon mixture into the egg yolks while whisking constantly (this is called tempering, which prevents the eggs from scrambling). Once tempered, pour the egg mixture back into the saucepan with the rest of the lemon mixture. Return to the heat and cook for another 2 minutes, stirring constantly, until the filling is smooth and thick.

Remove the filling from the heat and stir in the butter until melted and smooth. Pour the lemon filling into the cooled pie crust and spread it evenly.

3. Make the Meringue

For the meringue, beat the egg whites and cream of tartar in a clean bowl with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, about 1 tablespoon at a time, while continuing to beat on high speed until stiff peaks form. The meringue should be glossy and hold its shape when you lift the beaters.

Once the meringue is ready, spread it over the lemon filling, making sure to seal the edges all around the crust. This prevents the meringue from shrinking away from the filling during baking.

4. Bake the Pie

Bake the pie in a preheated 350°F (175°C) oven for about 10-12 minutes, or until the meringue is golden brown and the peaks are slightly crisp. Keep an eye on it to avoid over-baking. Once done, remove the pie from the oven and let it cool to room temperature for about 1 hour.

5. Chill the Pie

Once the pie has cooled to room temperature, refrigerate it for at least 3-4 hours to allow the filling to fully set and the flavors to meld. It’s best to let the pie chill overnight for optimal texture.

6. Serve and Enjoy

Once chilled, slice the pie and serve! The meringue should be light and airy, the lemon filling smooth and tangy, and the crust buttery and crisp. Enjoy the perfect balance of flavors with each bite.

Tips for the Perfect Lemon Meringue Pie

1. Use Fresh Lemon Juice: Freshly squeezed lemon juice really makes a difference in flavor. Bottled lemon juice can have a more artificial taste and lacks the same fresh tang.
2. Tempering the Eggs: When adding the hot lemon mixture to the egg yolks, be sure to temper the eggs slowly to prevent them from cooking too quickly and scrambling.
3. Avoiding a Weepy Meringue: To prevent the meringue from releasing water (which can cause a weepy texture), ensure that the meringue is spread all the way to the crust. This seals the edges and prevents shrinking.
4. Meringue Consistency: Be sure to beat the meringue until stiff peaks form, but don’t overbeat it, as this can cause it to become dry and brittle.
5. Chill Properly: Let the pie cool completely at room temperature before refrigerating it. This helps the filling to set properly without separating.

Conclusion

There’s nothing quite like a Perfect Lemon Meringue Pie to end a meal on a sweet and tangy note. With its flaky homemade crust, luscious lemon filling, and perfectly browned meringue topping, this dessert is a classic that never goes out of style. Whether you’re an experienced baker or a beginner in the kitchen, this pie is surprisingly easy to make and guarantees impressive results every time.

The Perfect Lemon Meringue Pie is a versatile dessert that’s perfect for any occasion—be it a holiday, birthday, or a simple Sunday dinner. With a combination of tangy, sweet, and airy textures, it’s a slice of sunshine in every bite!