Lemon Meringue Pie Recipe

Flaky Pie Crust & Tangy Lemon Filling Piled High with Sweet Meringue

© Donna Diegel

Feb 11, 2008

Classic Lemon Meringue Pie

This Classic Lemon Meringue Pie recipe features a few easy secrets that will put an end to weepy and sliding meringue forever. The addition of cooked cornstarch gel stabilizes the meringue. Applying the meringue to hot lemon filling just before baking will also help keep the meringue from condensation and sliding off the pie after it cools.

Lemon Meringue Pie Tips and Techniques:

• Eggs: Make sure eggs are at room temperature. Separate whites from yolks and set aside.
• To make a perfect baked pie crust: Use another pie pan, the same size as your pie and place it gently inside the empty pie shell. Turn both pans upside down on a baking sheet, place another baking sheet on top of the pie shell.
• Mixer: A high-speed KitchenAid Mixer will whip up fluffy meringue.
• Zester: The Microplane Grater/Zester is a "great" tool for zesting and grating fluffy mounds of citrus fruits. It has a long handle to hold firmly and the file is long and extremely sharp.

Flaky Pie Crust:

• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup solid vegetable shortening
• 3/4 cup cool water (more or less) not cold

Directions:

1. This pie crust recipe makes 3 ~ 4, 8 or 9 inch crusts, so divide dough into 3 or 4 pieces.
2. Refer to the Best Ever Pie Crust Recipe and follow all steps for complete how-to instructions.
3. Bake at 375° for 15 ~ 20 minutes or until golden brown. Remove from oven and cool pie shell.

Lemon Pie Filling Recipe:

• 1 1/4 cup sugar
• 1/3 cup cornstarch
• 1/8 tsp salt
• 1 1/2 cup water
• 1/2 cup combination of freshly squeezed and bottled lemon juice
• 2-3 tsp fresh lemon peel or zest, grated
• 4 large egg yolks, beaten
• 3 Tbsp butter

Directions:

1. Blend sugar, cornstarch and salt together in a stainless saucepan.
2. Add water, lemon juice, lemon zest and beaten egg yolks and bring to a boil on low-medium heat, stirring and whisking often. Do not allow it to stick to the bottom of the pan or burn.
3. Continue to simmer until filling is thick, stirring constantly.
4. Remove from heat and without stirring, let butter melt on top of filling.
5. After the butter melts, stir in.
6. Place plastic wrap over filling and let sit while the meringue is being made.

Meringue Recipe:

• 1 Tbsp cornstarch
• 1 Tbsp sugar
• 1/3 cup water
• 1/4 tsp cream of tartar
• 1/2 cup sugar
• 4 egg whites
• 1/2 tsp vanilla

Directions:

1. Preheat oven to 325 degrees F.
2. Combine cornstarch and 1 Tbsp sugar in a small pan. Add water and bring to a boil, stirring constantly. Continue to stir until clear and thick, about 1 minute. Remove from heat and set aside.
3. Mix cream of tartar and 1/2 cup sugar together and set aside.
4. Meanwhile, in a high-speed mixer, whip egg whites and vanilla on high until foamy.
5. While beating, add sugar/cream of tartar mixture 1 Tbsp at a time until meringue forms soft peaks.
6. Beat the cool cornstarch mixture into the meringue 1 Tbsp at a time until meringue forms stiff peaks that stand up.

Lemon Meringue Pie Assembly:

1. Place baked pie crust on a baking sheet.
2. Reheat lemon filling if necessary until hot, do not boil.
3. Carefully pour filling into baked pie shell.
4. Spread a layer of meringue over the filling and right to the ends of the shell sealing in the filling.
5. Pile on the remaining meringue and swirl into decorative peaks with a spoon or spatula.
6. Bake at 350 degrees for 15-20 minutes (more or less, all ovens are different) or until meringue peaks start to brown.
7. Cool completely before refrigerating. Chill well before serving.

If you like lemon desserts, try Lemon Tea Cake with a cup of tea. Lemon Poppy Seed Tarts are perfect for a tea party and Lemon Poppy Seed Muffins are great for a brunch.

Don't forget to check out Baking & Desserts Recipe Box for more luscious treats!

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