Recipe For Lemon Meringue Pie

Mak Erot

3 min read

·

Apr 06, 2025

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Lemon Meringue Pie: A Classic Dessert Recipe

This recipe will guide you through making a delicious and visually stunning lemon meringue pie, a classic dessert that's sure to impress. We'll focus on creating a perfectly tart lemon filling and a cloud-like meringue topping. Let's get started!

Ingredients:

For the Crust:

• 1 1/4 cups (150g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (113g) cold unsalted butter, cut into cubes
• 1/4 cup (60ml) ice water

For the Lemon Filling:

• 1 1/2 cups (300g) granulated sugar
• 1/4 cup (60ml) cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups (355ml) water
• 1 cup (240ml) fresh lemon juice (about 6-8 lemons)
• 4 large egg yolks
• 4 tablespoons (60g) unsalted butter, cut into pieces
• 1 teaspoon lemon zest

For the Meringue:

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup (150g) granulated sugar

Instructions:

Making the Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in butter: Add the cold butter cubes 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: Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator 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. Blind bake for 15 minutes at 375°F (190°C).

Making the Lemon Filling:

1. Whisk dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Add water and lemon juice: Gradually whisk in the water and lemon juice until smooth.
3. Cook: Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer for 1-2 minutes, or until the mixture has thickened.
4. Temper egg yolks: In a separate bowl, whisk the egg yolks slightly. Slowly whisk a few spoonfuls of the hot lemon mixture into the egg yolks to temper them. Then, pour the tempered egg yolk mixture back into the saucepan.
5. Stir in butter and zest: Stir in the butter and lemon zest until melted and smooth.
6. Pour into crust: Pour the lemon filling into the pre-baked pie crust.

Making the Meringue:

1. Beat egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
2. Add cream of tartar: Add the cream of tartar and continue beating.
3. Gradually add sugar: Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
4. Spread meringue: Spread the meringue over the hot lemon filling, sealing the edges to the crust to prevent shrinkage.
5. Brown meringue: Bake for 12-15 minutes, or until the meringue is lightly golden brown.
6. Cool: Let the pie cool completely before serving.

Tips for the Perfect Lemon Meringue Pie:

• Use fresh lemons: Freshly squeezed lemon juice makes all the difference in the flavor.
• Don't overbake the meringue: Overbaking can result in a dry, cracked meringue.
• Let the pie cool completely: This allows the filling to set properly and prevents a runny pie.
• Get creative with the crust: Try a different crust recipe or add a decorative edge.

This recipe provides a fantastic foundation for your lemon meringue pie creation. Remember to adjust the sweetness and tartness to your liking. Enjoy baking and savor this delicious classic!