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See 5 recipes Download free cookbookClassic Lemon Meringue Pie
Prep Time:50 minCook Time:55 minTotal Time:105 minServings:8Difficulty:Hard
Classic lemon meringue pie is a study in useful contrasts: crisp pastry, a smooth tart filling, and a cloud of softly toasted meringue. This version keeps the lemon assertive so the finished slice tastes bright rather than simply sweet.
A fully blind-baked crust is essential because the filled pie returns to the oven only briefly. Brushing the hot pastry with egg yolk seals its surface, helping it remain flaky beneath the warm lemon filling.
The filling should reach a true boil after the cornstarch is added, then cook for a full minute. Tempering the yolks and returning the mixture to the heat gives it enough structure to cut cleanly once the pie is completely cool.
Spread the meringue over piping-hot filling and press it all the way to the crust before shaping the peaks. That contact helps the layers bond, while a short bake colors the ridges without drying the center.
Nutrition (per serving)
Calories:470 kcal
Protein:7 g
Carbs:75 g
Fat:17 g
Directions
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1
Whisk the flour, crust sugar, and 1/2 teaspoon salt in a large bowl. Cut in the cold butter until pea-size pieces remain, then stir in the ice water 1 tablespoon at a time until the dough holds together when pressed.
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2
Shape the dough into a disk, wrap, and chill for 30 minutes. Roll it into a 12-inch round, fit it into a 9-inch pie plate, trim and crimp the edge, then chill for 20 minutes while the oven heats to 400°F.
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3
Line the crust with parchment and fill with pie weights. Bake for 18 minutes, remove the parchment and weights, and bake for 8 to 10 minutes more until the base is dry and light golden. Brush the hot interior with the sealing egg yolk and bake for 2 minutes. Reduce the oven to 350°F.
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4
Whisk the filling sugar, cornstarch, and 1/4 teaspoon salt in a medium saucepan. Gradually whisk in the water until smooth, then cook over medium heat, whisking constantly, until the mixture boils and thickens. Continue boiling and whisking for 1 minute.
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5
Whisk the 5 filling egg yolks in a heatproof bowl. Slowly whisk in about 1 cup of the hot cornstarch mixture, then pour the tempered yolks back into the saucepan. Cook over medium-low heat, whisking, until bubbling, then cook for 1 minute more.
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6
Remove the filling from the heat and whisk in the lemon juice, lemon zest, and 3 tablespoons butter until smooth. Pour the hot filling into the warm crust and level the surface.
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7
Immediately beat the egg whites, cream of tartar, and 1/8 teaspoon salt at medium speed until foamy. Increase to medium-high and add the superfine sugar 1 tablespoon at a time, beating until the meringue is glossy and holds stiff peaks. Beat in the vanilla.
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8
Spoon the meringue over the hot filling, beginning at the crust edge. Press it firmly against the crust all the way around to seal, cover the center, and use the back of a spoon to form generous peaks.
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9
Bake at 350°F for 12 to 15 minutes, until the meringue ridges are evenly golden and the center registers at least 160°F. Cool the pie on a rack for 1 hour, then refrigerate uncovered for at least 3 hours before slicing with a clean, damp knife.
Ingredients
- All-Purpose Flour:1 1/4 cups
- Granulated Sugar For Crust:1 tablespoon
- Fine Salt For Crust:1/2 teaspoon
- Cold Unsalted Butter, Cut Into Cubes:1/2 cup
- Ice Water:3 tablespoons
- Large Egg Yolk For Sealing Crust:1
- Granulated Sugar For Filling:1 1/4 cups
- Cornstarch:1/3 cup
- Fine Salt For Filling:1/4 teaspoon
- Water:1 1/2 cups
- Large Egg Yolks For Filling:5
- Fresh Lemon Juice:2/3 cup
- Finely Grated Lemon Zest:1 tablespoon
- Unsalted Butter For Filling:3 tablespoons
- Large Egg Whites At Room Temperature:5
- Cream Of Tartar:1/2 teaspoon
- Fine Salt For Meringue:1/8 teaspoon
- Superfine Sugar:3/4 cup
- Pure Vanilla Extract:1/2 teaspoon
Tips & Notes
- Separate the eggs while cold, then let the whites come to room temperature; even a trace of yolk can keep the meringue from reaching full volume.
- Have the meringue ingredients measured before starting the filling so the topping can go onto the pie while the filling is still steaming hot.
- For the cleanest slices, chill the pie thoroughly and wipe the knife between cuts. Refrigerate leftovers loosely covered for up to 2 days.
