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Lemon Meringue Pie: The Ultimate Guide to Baking Perfection

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Classic Lemon Meringue Pie with a flaky homemade crust, tangy lemon filling, and a sweet, billowy meringue topping.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1/4 cup cold vegetable shortening, cut into cubes
  • 5–7 tablespoons ice water
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1/2 cup lemon juice (freshly squeezed, about 3–4 lemons)
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
  2. Cut in the Fat: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the fat cold!), cut the fat into the flour until the mixture resembles coarse crumbs.
  3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Be careful not to overmix. You want just enough water to bring the dough together. The dough should be slightly shaggy but not sticky.
  4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Make sure to rotate the dough as you roll to prevent it from sticking.
  6. Transfer to Pie Plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
  7. Crimp the Edges: Crimp the edges of the crust using your fingers or a fork.
  8. Pre-Bake the Crust: Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden brown.
  9. Remove Weights and Bake Again: Remove the parchment paper and pie weights. Prick the bottom of the crust with a fork to prevent it from puffing up. Bake for another 5-10 minutes, or until the crust is golden brown all over. Let the crust cool completely before filling.
  10. Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  11. Add Water and Lemon Juice: Gradually whisk in the water, lemon juice, and lemon zest until smooth.
  12. Cook the Filling: Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens. This usually takes about 5-7 minutes.
  13. Temper the Egg Yolks: In a small bowl, whisk the egg yolks lightly. Gradually whisk a small amount of the hot lemon mixture into the egg yolks to temper them.
  14. Add Egg Yolks to Filling: Pour the tempered egg yolks into the saucepan with the remaining lemon mixture. Cook over low heat, stirring constantly, for 1-2 minutes, or until the filling is thick and glossy.
  15. Stir in Butter: Remove the saucepan from the heat and stir in the butter until it is melted and smooth.
  16. Pour into Crust: Pour the hot lemon filling into the cooled pie crust. Spread it evenly.
  17. Beat Egg Whites: In a clean, dry bowl (glass or metal is best), beat the egg whites with an electric mixer until soft peaks form.
  18. Add Cream of Tartar: Add the cream of tartar and continue beating until stiff peaks form. The peaks should be glossy and hold their shape.
  19. Gradually Add Sugar: Gradually add the sugar, one tablespoon at a time, beating continuously until the meringue is smooth and glossy.
  20. Add Vanilla Extract: Stir in the vanilla extract.
  21. Spread Meringue: Immediately spread the meringue over the hot lemon filling, making sure to seal it to the edges of the crust. You can create decorative swirls with the back of a spoon.
  22. Bake or Broil: You have two options for browning the meringue: baking or broiling.
  23. Baking: Preheat your oven to 350°F (175°C). Bake the pie for 12-15 minutes, or until the meringue is golden brown.
  24. Broiling: Place the pie under the broiler for 1-2 minutes, watching it very carefully to prevent the meringue from burning.
  25. Cool Completely: Remove the pie from the oven or broiler and let it cool completely at room temperature before refrigerating.
  26. Refrigerate: Refrigerate the pie for at least 2 hours before serving.

Notes

  • For the flakiest crust, keep all ingredients cold.
  • Use freshly squeezed lemon juice for the best flavor.
  • Make sure your bowl and beaters are clean and dry when making the meringue. Any trace of fat will prevent the egg whites from whipping properly.
  • Seal the meringue to the edges of the crust to prevent shrinking.
  • Cooling the pie completely before refrigerating prevents the meringue from weeping.

Find it online: https://anasrecipes.com/lemon-meringue-pie/