1/36 Photos of The Ultimate Lemon Meringue Pie
1 hr 40 mins
I made this pie this weekend. It's adapted from The Perfect Recipe cookbook by Pam Anderson. Wow, we agreed it was the best lemon meringue pie recipe we'd ever had. The filling is very lemony sweet/tart and fluffy. The meringue is tall and fluffy/light. Prep times are estimated. It takes a little time, but is well worth it. Lemon meringue pie was first invented in Philadelphia. This recipe represents the Mid-Atlantic U.S. region.
My Private Note
Units: US | Metric
Graham Cracker Coated Pie Shell
- 1 1/4 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cut into pieces and frozen
- 4 tablespoons vegetable shortening, frozen
- 3 -5 tablespoons ice water, as needed
- 1/2 cup graham cracker crumbs
- 1 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 6 large egg yolks
- 1 1/2 cups water
- 1 tablespoon lemon zest
- 1/2 cup lemon juice (fresh from 2 - 3 lemons)
- 2 tablespoons unsalted butter
- 1Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.
- 2Scatter the frozen butter pieces over flour mixture.
- 3Pulse in 1-second pulses about 5 times to mix in butter.
- 4Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
- 5Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
- 6When dough forms a ball, stop processing.
- 7It should take about 2 or 3 tbsp of ice water to reach this stage.
- 8Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
- 9Flour disk and wrap in plastic.
- 10Refrigerate at least 30 minutes.
- 11Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
- 12Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
- 13Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
- 14Place into a 9 inch pie pan, and finish edges.
- 15Refrigerate crust until firm, about 30 minutes.
- 16Prick dough with a fork to prevent bubbling up in the oven.
- 17While the oven is pre-heating to 375, put pie crust in freezer.
- 18Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
- 19Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
- 20Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
- 21Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
- 22Remove from heat, whisk in zest, then juice, and finally butter.
- 23Keep warm until meringue is made.
- 24Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
- 25Bring to a simmer, whisking occasionally until thickened.
- 26Remove from heat when translucent and thickened.
- 27Preheat oven to 325.
- 28In a large mixing bowl, mix cream of tartar and sugar together.
- 29Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
- 30Beat in sugar mixture, 1 tbsp at a time.
- 31Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
- 32Pour warm lemon filling into pie crust.
- 33Distribute meringue evenly over the top, starting with the edges, and then the middle.
- 34Make sure it attaches to the crust.
- 35Lifting with the back of the spoon, create peaks in the meringue.
- 36Bake until golden brown, about 20 minutes.
- 37Cool completely before serving.
Browse Our Top Pie Recipes
Nutritional Facts for The Ultimate Lemon Meringue Pie
Serving Size: 1 (195 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 476.3
- Calories from Fat 198
- Total Fat 22.0 g
- Saturated Fat 10.4 g
- Cholesterol 168.8 mg
- Sodium 245.0 mg
- Total Carbohydrate 64.4 g
- Dietary Fiber 0.8 g
- Sugars 41.3 g
- Protein 6.4 g