Basic Lemon Meringue Recipe

Mak Erot

3 min read

·

Apr 04, 2025

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Basic Lemon Meringue Pie Recipe: A Classic Dessert Masterpiece

This recipe will guide you through making a delightful lemon meringue pie, a classic dessert known for its tangy lemon filling and fluffy meringue topping. We'll focus on a basic recipe, perfect for beginners and those seeking a straightforward approach to this iconic treat.

Ingredients You'll Need:

This recipe breaks down the ingredients into three sections: for the crust, the lemon filling, and the meringue topping. Having everything prepped beforehand makes the process smoother.

For the Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, chilled and cut into cubes
• ¼ cup ice water

For the Lemon Filling:

• 1 ½ cups granulated sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• 1 ½ cups water
• 2 large eggs
• ¼ cup lemon juice (about 2 large lemons)
• 2 tablespoons lemon zest
• 4 tablespoons (½ stick) unsalted butter, cut into pieces

For the Meringue Topping:

• 4 large egg whites
• 6 tablespoons granulated sugar
• 1/8 teaspoon cream of tartar

Step-by-Step Instructions:

This detailed guide will walk you through creating each component of the pie, ensuring a delicious and visually appealing result.

Making the Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in butter: Add the chilled butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
4. Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
5. Roll and bake: On a lightly floured surface, roll out the dough and fit it into a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden.

Making the Lemon Filling:

1. Whisk dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Add water and eggs: Gradually whisk in the water, then whisk in the eggs.
3. Cook the filling: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat to low and simmer for 1 minute, stirring constantly.
4. Stir in lemon juice and zest: Remove from heat and stir in the lemon juice, lemon zest, and butter until the butter is melted and incorporated.

Making the Meringue Topping:

1. Beat egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
2. Add sugar and cream of tartar: Gradually add the sugar and cream of tartar, continuing to beat until stiff, glossy peaks form.
3. Assemble the pie: Pour the lemon filling into the baked pie crust. Spread the meringue topping evenly over the filling, sealing the edges to the crust.
4. Bake the meringue: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly browned.
5. Cool completely: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.

Tips for Lemon Meringue Pie Perfection:

• Use fresh lemons for the best flavor.
• Don't overbake the crust or the meringue.
• Let the pie cool completely before serving to prevent a runny filling.
• For a richer flavor, consider using a combination of lemon and lime juice.

This basic recipe provides a fantastic foundation for your lemon meringue pie adventures. Feel free to experiment with variations and personalize your pie to perfection! Remember, practice makes perfect, so enjoy the process and savor the delicious results.