Lemon Meringue Pie

That is the one lemon meringue pie recipe you’ll ever want!

A buttery home made pie crust is stuffed with sweet-tart lemon curd, and all topped off with a fluffy toasted meringue.

It takes slightly time, however this pie is a masterpiece and comparatively simple to make!

We Love Lemon Meringue Pie!

Nothing says love like a home made pie constituted of scratch!
This recipe has numerous simple suggestions and a video that ensures pie perfection each time!
That is the excellent retro recipe for spending a day within the kitchen with a pal or member of the family, crafting a cool and refreshing home made lemon meringue pie!
If you happen to’re a lemon lover like myself, you may wish to take a look at these Blueberry Lemon Bread or this No Bake Lemon Cheesecake, too!

sugar , salt , butter , vanilla , water , lemons , corn starch , flour and eggs with labels to make Lemon Meringue Pie

Components for Lemon Meringue Pie

Crust – This recipe makes use of actual butter for excellent taste and a flaky pie crust. Be to make use of chilly butter. In fact, pre-made or frozen pie crusts or graham-cracker crusts can be utilized as properly.

Lemon Filling – If utilizing contemporary lemons for juice; medium-sized lemons yield about 4 tablespoons of juice to equal ¼ cup (and 1 tablespoon of zest). When doubtful, get further! The zest provides numerous lemon taste so don’t skip this half!

Meringue – A wonderfully fluffy meringue that holds its form is straightforward to make. Any quantity of oil, fats or egg yolk will preserve the eggs from beating correctly so guarantee your bowl and mixer are clear. Room-temperature egg whites will carry out higher and faster than chilly whites.

A few tricks to juice and zest a lemon:

Zest – The important thing to zesting is to take away solely the yellow a part of the lemon pores and skin, because the white pith beneath may be bitter. Use a zester, a microplane grater, or the best aspect of a field grater. Usually, you’ll get about 1 tablespoon of zest from every lemon.

Juice – To get probably the most juice out of your lemons, guarantee they’re at room temperature. In case your lemon has been refrigerated, merely microwave it for about 15 seconds earlier than juicing.

Place the lemon on the counter and, utilizing the heel of your hand, roll it whereas making use of strain. Minimize the lemon in half and use a reamer or a fork to squeeze and twist, releasing the juice.

The best way to Make Lemon Meringue Pie

For the Crust

Minimize the chilled butter into the crust components per the recipe beneath. Add a little bit of chilly water to kind a dough.
Roll out the crust, match right into a pie plate
Bake till mild golden brown. Let cool.

adding butter to flour mixture to make Lemon Meringue Pie

Lemon Meringue Pie crust ingredients rolled into a ball

For the Filling

Whisk the lemon curd components (per the recipe beneath) in a saucepan over medium warmth till thickened.
Take away from warmth and stir in butter.
Pour lemon filling into the baked pie crust.

adding sugar , lemon zest , eggs and flour together to make Lemon Meringue Pie

adding butter to Lemon Meringue Pie mixture

For the Meringue Topping

Cook dinner cornstarch and water over medium warmth till thick.
Beat egg whites and sugar till shiny stiff peaks kind.
Stir within the cornstarch combination and prime the pie.

egg whites in a bowl to make Lemon Meringue Pie

adding ingredients together to make filling for Lemon Meringue Pie

Bake the Pie

Unfold meringue over sizzling pie filling and canopy utterly all the best way round.
Bake till the peaks on the meringue are mild golden brown.
Cool pie on a wire rack earlier than chilling utterly within the fridge.

Ideas for Good Lemon Meringue Pie

Remember to deal with the pie crust as little as doable to stop the warmth out of your fingers from melting the butter and chill the dough earlier than rolling it out. Poke the underside of the crust with a fork to maintain it from effervescent up.
When blind baking the crust, add a bit of parchment paper and fill it with dry beans or pie weights.
Use clear (oil-free) and dry beaters and a bowl when making meringue. Any quantity of oil or egg yolk will preserve the egg whites from getting fluffy.
Superfine sugar will dissolve quicker in each the lemon filling and meringue.
Make sure the meringue touches the perimeters of the crust the entire method round or it could draw back from the crust.
If utilizing pre-made lemon pie filling, warmth it within the microwave earlier than pouring it into the pie shell. The filling should be sizzling when the meringue is unfold excessive.

Lemon Meringue Pie with a slice taken out

Storing Lemon Meringue Pie

Hold leftover lemon meringue pie within the fridge for as much as 2 days coated frivolously in plastic wrap.
The pie crust may be baked as much as a day early so it’s cooled sufficient for the filling. Double up on this pie crust recipe and preserve it within the freezer for as much as 3 months.
Lemon meringue pie may be frozen (technically, ANY pie may be frozen), however as a result of corn starch within the filling and the character of the meringue, it is not going to thaw properly so it’s not really useful.

Lemon Love

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This Lemon Meringue Pie recipe is cool, creamy, and tangy with an ideal cloud of toasted meringue on prime!

Prep Time 20 minutes

Cook dinner Time 6 hours 30 minutes

Chill Time 2 hours

Complete Time 8 hours 50 minutes

For the Crust

In a medium bowl, stir collectively the flour, sugar, and salt. Use a pastry cutter or fork to chop in chilled butter till it reaches pea-sized chunks.
Regularly add in chilly water, stirring every time till the dough may be pressed collectively. Kind it right into a disk, wrap in plastic wrap and refrigerate for no less than 2 hours, or freeze for half-hour till chilled.
Preheat oven to 425°F.
Calmly flour your floor and use a rolling pin to roll a 12-inch circle. Linee a 9-inch pie plate with the pastry.
Gently press into the pie plate and over the edges. Trim the perimeters and crimp as desired. Poke the underside and the edges with the tines of a fork throughout to assist forestall puffing (or line pie crust with parchment and use pie weights when you have them).
Bake for 12-Quarter-hour or till the pie crust is baked by and lightweight golden brown. Put aside whilst you make the filling.

For the Filling

In a medium saucepan, whisk collectively the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.
Cook dinner over medium to medium-high warmth, whisking continually till the combination involves a boil and thickens. It is going to be barely thicker than pudding. This will take 10-Quarter-hour, however do not rush it. As soon as thickened, take away from warmth and stir in butter.
Pour sizzling filling into the pie crust, put aside and put together the meringue.

For the Meringue

Preheat the oven to 375°F.
In a small saucepan, whisk collectively the water and corn starch. Cook dinner over medium warmth till thickened and clear. Put aside however preserve heat.
Within the bowl of a stand mixer fitted with a whisk attachment, or a clear bowl with clear beaters, beat egg whites, vanilla and salt till comfortable peaks kind.
Regularly add within the sugar, beating till stiff shiny peaks kind.
Regularly add within the heat corn starch combination, beating continually, till utterly integrated and meringue is mild and fluffy and holds stiff peaks.
Unfold meringue onto sizzling pie filling (it is necessary that the filling remains to be sizzling!) and unfold proper to the sting of the pie crust. The meringue should contact the perimeters all the best way round.
Bake at 375°F for 5-8 minutes or simply till the tops of the meringue are mild golden brown — do not overbake.
Let relaxation on the counter on a wire rack for 1-2 hours, then refrigerate for 5-6 hours till chilled, or in a single day.
Slice and serve.

Hold leftover lemon meringue pie coated within the fridge for as much as 2 days.

Vitamin info supplied is an estimate and can fluctuate based mostly on cooking strategies and types of components used.

Course Dessert, Pie

Delicacies American

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Does lemon meringue pie should be refrigerated?

Lemon Meringue Pie is greatest loved shortly after making ready, however it does should be refrigerated to set. I wish to make this pie the day earlier than, then chill in a single day uncovered. It slices simply however remains to be contemporary. Leftovers may be saved on the counter for a few hours, however will in the end should be refrigerated. Your pastry is probably not fairly as flaky the following day, however it is going to nonetheless be scrumptious!

Can you utilize retailer purchased lemon pie filling?

If you happen to’re in a pinch, you need to use a store-bought lemon filling or perhaps a store-bought refrigerated pie crust to avoid wasting your self a while. The necessary factor is that your filling is sizzling when your meringue goes on, which prevents weeping.

Is lemon meringue pie served heat or chilly?

This pie may be served both room temperature or chilled.