How to Make Delicious Lemon Meringue Pie
Lemon meringue pie is a classic dessert that combines a tangy lemon filling, a sweet and fluffy meringue topping, and a buttery, flaky crust. It’s perfect for special occasions, family dinners, or anytime you want to impress your friends and loved ones. The good news is that making this pie isn’t as hard as it might seem. With just a few simple steps, you can create a show-stopping dessert that’s sure to delight everyone.
Let’s learn how to make a delicious lemon meringue pie from scratch!
Ingredients You’ll Need
For the Pie Crust:
– 1 ¼ cups all-purpose flour
– ½ teaspoon salt
– ½ cup cold unsalted butter, cubed
– 3–4 tablespoons ice water
For the Lemon Filling:
– 1 cup granulated sugar
– ¼ cup cornstarch
– 1 pinch of salt
– 1 cup water
– ½ cup fresh lemon juice (about 2 large lemons)
– Zest of 2 lemons
– 3 large egg yolks (save the whites for the meringue!)
– 2 tablespoons unsalted butter
For the Meringue Topping:
– 3 large egg whites
– ¼ teaspoon cream of tartar
– ½ cup granulated sugar
Step 1: Make the Pie Crust
Start by preparing the crust. This will form the base of your pie.
- In a large mixing bowl, combine the flour and salt.
- Add the cold butter cubes and use a pastry cutter or your fingertips to mix until the butter breaks down into small pea-sized pieces.
- Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork it.
- Form the dough into a ball, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
- After chilling, roll out the dough on a floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the dish and trim any excess edges.
- Prick the bottom of the crust with a fork to prevent bubbles from forming. Bake the crust in a preheated oven at 375°F (190°C) for 10–12 minutes, or until lightly golden. Let it cool while you prepare the filling.
Step 2: Make the Lemon Filling
The lemon filling is the heart of this pie, and it’s what gives it that irresistible tangy flavor.
- In a medium saucepan, mix the sugar, cornstarch, and pinch of salt. Gradually add the water, lemon juice, and lemon zest while whisking until smooth.
- Heat the mixture over medium heat, stirring constantly until it starts to thicken.
- In a small bowl, whisk the egg yolks. Temper the yolks by adding a small amount of the hot lemon mixture and whisking quickly. Then, pour the yolks back into the saucepan and continue cooking for 1–2 minutes.
- Remove the saucepan from the heat and stir in the butter until it melts completely.
- Pour the warm lemon filling into the baked pie crust and set aside.
Step 3: Make the Meringue Topping
This is where the magic happens! The meringue is light, airy, and adds a sweet layer to balance the tart lemon filling.
- In a clean, dry mixing bowl, beat the egg whites and cream of tartar with a hand mixer or stand mixer on medium speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while beating constantly. Increase the speed to high and continue beating until the meringue forms stiff, glossy peaks.
- Spread the meringue over the lemon filling, making sure to seal the edges completely so the meringue doesn’t shrink during baking. Use a spatula to create swirls or peaks for decoration.
Step 4: Bake the Pie
Bake your lemon meringue pie in a preheated oven at 350°F (175°C) for 10–15 minutes, or until the meringue is lightly browned on top. Watch it closely to avoid burning.
Step 5: Cool and Serve
Once your pie is baked, let it cool completely at room temperature. After cooling, refrigerate the pie for a few hours to allow the filling to set and the flavors to meld together.
When it’s ready, slice into your pie and enjoy! The combination of tangy lemon, sweet meringue, and buttery crust is simply heavenly.
Tips for Success
- Use Fresh Lemons: Fresh lemon juice and zest make a big difference in flavor, so avoid bottled lemon juice if possible.
- Seal the Meringue Edges: Spread the meringue all the way to the crust to prevent it from shrinking.
- Don’t Overbeat the Egg Whites: Stop beating as soon as stiff peaks form to avoid drying out the meringue.
- Serve Chilled: Lemon meringue pie tastes best when served cold, so refrigerate it before serving.
Conclusion
Making a delicious lemon meringue pie is easier than you think. By following these steps, you’ll create a homemade dessert that tastes far better than store-bought versions. Whether it’s for a family gathering or just a treat for yourself, this pie is sure to impress.
So, roll up your sleeves, grab some lemons, and start baking. Happy pie-making!
