Lemon Meringue Pie Recipe: Easy & Delicious
Are you craving a slice of sunshine? Look no further than this easy lemon meringue pie recipe! This classic dessert is surprisingly simple to make, even for beginner bakers. With its tangy lemon filling and fluffy meringue topping, it's a guaranteed crowd-pleaser. Let's get started!
Ingredients You'll Need:
This recipe breaks down the ingredients into sections for easy preparation.
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening, cut into cubes
- 5-7 tablespoons ice water
For the Lemon Filling:
- 1 ½ cups granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 1 cup fresh lemon juice (about 4-5 lemons)
- 2 large eggs
- 4 large egg yolks
- 4 tablespoons unsalted butter, cut into pieces
- 1 tablespoon lemon zest
For the Meringue Topping:
- 4 large egg whites
- ½ teaspoon cream of tartar
- ¾ cup granulated sugar
Instructions: Making Your Dream Lemon Meringue Pie
This step-by-step guide ensures a smooth baking process, resulting in a perfect pie.
Step 1: Prepare the Crust
- Combine dry ingredients: Whisk together flour and salt in a large bowl.
- Cut in fats: Add cold butter and shortening. Using a pastry blender or your fingertips, cut the fats into the flour mixture until it resembles coarse crumbs.
- Add water gradually: Sprinkle ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork.
- Blind bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
Step 2: Make the Lemon Filling
- Whisk dry ingredients: In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Add water and lemon juice: Gradually whisk in water and lemon juice until smooth.
- Cook the mixture: Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer for 1-2 minutes, or until thickened.
- Temper the eggs: In a separate bowl, whisk together eggs and egg yolks. Gradually whisk in about ½ cup of the hot lemon mixture to temper the eggs.
- Combine and cook: Pour the tempered egg mixture back into the saucepan. Cook for 1-2 minutes, stirring constantly, until thickened.
- Stir in butter and zest: Remove from heat and stir in butter and lemon zest until melted and smooth.
Step 3: Assemble and Bake the Pie
- Pour filling: Pour the lemon filling into the baked pie crust.
- Make the meringue: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Top with meringue: Spread the meringue over the lemon filling, sealing the edges to the crust.
- Bake: Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly golden brown.
- Cool: Let the pie cool completely on a wire rack before serving.
Tips for the Perfect Lemon Meringue Pie
- Use fresh lemons: Freshly squeezed lemon juice makes a big difference in the flavor of the pie.
- Don't overbake: Overbaking can result in a dry pie.
- Cool completely: Allow the pie to cool completely before serving to allow the filling to set properly.
- Get creative with your crust: Experiment with different crusts, such as a graham cracker crust or a shortbread crust.
Enjoy your homemade lemon meringue pie! It's the perfect dessert for any occasion. Remember to share your baking successes (and failures!) with us in the comments below. Happy baking!
