Lemon Meringue Pie Delight (Printable)
Tangy lemon curd pairs with crisp crust and toasted meringue in this delightful dessert.
# What You’ll Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 3 to 4 tablespoons ice water
→ Lemon Filling
06 - 1 cup granulated sugar
07 - 1/4 cup cornstarch
08 - 1/4 teaspoon salt
09 - 1 1/2 cups water
10 - 1/2 cup freshly squeezed lemon juice (about 3 to 4 lemons)
11 - 2 teaspoons finely grated lemon zest
12 - 4 large egg yolks
13 - 2 tablespoons unsalted butter
→ Meringue
14 - 4 large egg whites, room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Combine flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough forms. Shape into a disc, wrap tightly, and refrigerate for 30 minutes.
02 - Preheat the oven to 375°F. Roll out the dough on a floured surface and press into a 9-inch pie dish. Trim and crimp edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, and bake an additional 10 to 12 minutes until golden. Cool completely.
03 - In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, whisking until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5 to 7 minutes.
04 - Beat egg yolks in a small bowl. Slowly whisk in 1/2 cup of the hot lemon mixture to temper the yolks. Return yolk mixture to the saucepan and cook for 2 additional minutes, stirring constantly.
05 - Remove the saucepan from heat. Stir in lemon juice, lemon zest, and butter until smooth. Pour the filling into the cooled crust.
06 - In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks develop. Beat in vanilla extract.
07 - Spread the meringue over the hot lemon filling, sealing the edges to the crust to prevent shrinking. Bake at 350°F for 12 to 15 minutes, or until the meringue turns golden brown.
08 - Allow the pie to cool at room temperature for 1 hour. Refrigerate for at least 1 hour before slicing and serving.
# Expert Advice:
01 -
- The filling strikes that rare balance between tart and sweet that makes you forget the serving size.
- Homemade meringue tastes nothing like store-bought, and watching it transform from egg whites to glossy peaks never gets old.
- It's the kind of dessert that feels elegant but tastes like home.
02 -
- Spread meringue over hot filling, not cooled filling; this prevents the weeping that makes meringue cry liquid beads.
- Make sure egg whites are completely free of yolk and that your bowl is grease-free, or your meringue will never reach stiff peaks no matter how long you beat.
03 -
- Keep a small amount of meringue back and use it to seal the edges of the crust so the filling doesn't leak out during baking.
- If you're nervous about raw egg whites, use pasteurized eggs, which are safe and work just as well in meringue.