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Lemon Meringue Pie

Lemon Meringue Pie created by kiwidutch

The classic, tart lemon meringue pie. I've included techniques for assuring a crisp bottom crust and techniques to prevent the meringue from weeping. They work, and they'll also work with a store crust if you prefer to use one. Lemon meringue is hubby's favorite pie so I've been working on getting it right for a long time.

Ready In:
1hr 20mins
Serves:
Yields:
Units:

ingredients

directions

  • Pie Crust: Preheat oven to 425°; in a food processor pulse the flour, sugar and salt just to mix; add the butter and shortening and pulse just until coarse crumbs form; add the lemon juice and water and pulse just until moist crumbs form.
  • Scrape the dough onto a sheet of plastic wrap and form a disk; wrap tightly and refrigerate at least 1 hour or up to 1 day.
  • On a lightly floured surface, roll chilled dough out to a 12"-13" diameter circle; fold dough in half and gently lift it, transferring it to a 9" pie plate; gently fit the dough into the plate and trim the edge with a 1/4" overhang.
  • Gently fold the overhang under and crimp the new edge all way'round; prick the dough, including the sides and corner, with a fork to prevent the crust from bubbling while baking; refrigerate 15 minutes or until crust is rechilled.
  • Bake 10-13 minutes or until bottom of crust is lightly browned; cool on wire rack; when cool, sprinkle with graham cracker crumbs.
  • Filling: Combine cornstarch, cake flour, salt and sugar in a saucepan; over medium heat, gradually add water, stirring; continue to cook and stir until mixture boils, about 4 minutes.
  • Remove from heat and temper egg yolks by gradually adding small amounts of cooked mixture; when eggs are thoroughly warmed, add back to cooked mixture; cook, stirring, another 5 minutes over low heat.
  • Remove from heat and stir in lemon juice, lemon rind and butter; stir until well combined and smooth; lay plastic wrap on surface and set aside while making meringue.
  • Meringue: Preheat oven to 325°; in a small saucepan over medium heat, bring water and cornstarch to a boil, stirring constantly, until mixture thickens and turns clear; set aside and let cool.
  • With an electric mixer, break up egg whites on low speed; when bubbly increase speed and beat until they begin to turn white; beat in cream of tartar and vanilla; add sugar gradually and beat to soft peaks; add reserved cornstarch mixture a bit at a time; beat just to stiff peaks.
  • Finish: Pour warm filling into cooled crust (sprinkled with graham cracker crumbs), and top with room temperature meringue; completely seal filling with meringue, making sure meringue touches the crust all the way'round; pile meringue to a high mound in center of pie; bake for 20 minutes, until meringue is evenly golden brown; cool completely on wire rack before cutting.
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RECIPE MADE WITH LOVE BY

@sugarpea
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@sugarpea
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"The classic, tart lemon meringue pie. I've included techniques for assuring a crisp bottom crust and techniques to prevent the meringue from weeping. They work, and they'll also work with a store crust if you prefer to use one. Lemon meringue is hubby's favorite pie so I've been working on getting it right for a long time."
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  1. Chef Brooks
    This was the best pie I ever had. A+
    Reply
  2. kiwidutch
    This was delishimo... I made it for Christmas dinner dessert, and it was even well received by a dutch family unaccostomed to pies like this... DH of course complained that the lemons were too sour, but he's not a lemon lover at all so I totally discounted his opinion:) Mine did weep just a little, definiately not the fault of the recipe, just me and beginners stupidity as I was a bit slow getting everything together due to the rush of making a huge dinner and trimmings on the same morning. The meringue was lovely too and I will definiately keep this in my cookbook for future decadent desserts with guests...The one and only reason that I didn't give this five stars was due to the difficulty of working with the crumbs for the base, they were very dry indeed and I could hardly get them lined around the pan, but not having graham cracker crumbs available here I subbed a dutch biscuit called "Maria's" and I also subbed butter for vegetable shortening for the same reason. I can guess that I could really perfect this recipe once I have made it a few times and worked on getting the base just right. It's just small glitch that a little practice on my part could solve. The taste is wonderful, so please see my rating system, a well deserved 4 stars ! Thanks :)
    Reply
  3. kiwidutch
    This was delishimo... I made it for Christmas dinner dessert, and it was even well received by a dutch family unaccostomed to pies like this... DH of course complained that the lemons were too sour, but he's not a lemon lover at all so I totally discounted his opinion:) Mine did weep just a little, definiately not the fault of the recipe, just me and beginners stupidity as I was a bit slow getting everything together due to the rush of making a huge dinner and trimmings on the same morning. The meringue was lovely too and I will definiately keep this in my cookbook for future decadent desserts with guests...The one and only reason that I didn't give this five stars was due to the difficulty of working with the crumbs for the base, they were very dry indeed and I could hardly get them lined around the pan, but not having graham cracker crumbs available here I subbed a dutch biscuit called "Maria's" and I also subbed butter for vegetable shortening for the same reason. I can guess that I could really perfect this recipe once I have made it a few times and worked on getting the base just right. It's just small glitch that a little practice on my part could solve. The taste is wonderful, so please see my rating system, a well deserved 4 stars ! Thanks :)
    Reply
  4. kiwidutch
    Lemon Meringue Pie Created by kiwidutch
    Reply
  5. kiwidutch
    Lemon Meringue Pie Created by kiwidutch
    Reply
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