The Ultimate Lemon Meringue Pie

Recipe by PanNan
READY IN: 1hr 40mins
YIELD: 1 pie




  • Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.
  • Scatter the frozen butter pieces over flour mixture.
  • Pulse in 1-second pulses about 5 times to mix in butter.
  • Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
  • Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
  • When dough forms a ball, stop processing.
  • It should take about 2 or 3 tbsp of ice water to reach this stage.
  • Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
  • Flour disk and wrap in plastic.
  • Refrigerate at least 30 minutes.
  • Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
  • Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
  • Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
  • Place into a 9 inch pie pan, and finish edges.
  • Refrigerate crust until firm, about 30 minutes.
  • Prick dough with a fork to prevent bubbling up in the oven.
  • While the oven is pre-heating to 375, put pie crust in freezer.
  • Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
  • Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
  • Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
  • Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
  • Remove from heat, whisk in zest, then juice, and finally butter.
  • Keep warm until meringue is made.
  • Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
  • Bring to a simmer, whisking occasionally until thickened.
  • Remove from heat when translucent and thickened.
  • Preheat oven to 325.
  • In a large mixing bowl, mix cream of tartar and sugar together.
  • Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
  • Beat in sugar mixture, 1 tbsp at a time.
  • Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
  • Pour warm lemon filling into pie crust.
  • Distribute meringue evenly over the top, starting with the edges, and then the middle.
  • Make sure it attaches to the crust.
  • Lifting with the back of the spoon, create peaks in the meringue.
  • Bake until golden brown, about 20 minutes.
  • Cool completely before serving.