Description
A classic Lemon Meringue Pie perfect for lemon lovers, featuring a flaky homemade crust, a tart and creamy lemon filling, and a fluffy sweet meringue topping baked to golden perfection.
Ingredients
Scale
Pie Crust
- 2 cups flour
- 3/4 cup + 2 tablespoons butter-flavored shortening
- 1 & 1/2 tablespoons sugar
- 1 teaspoon salt
- ¼ cup very cold water
- ½ beaten egg (for brushing)
Lemon Filling
- 1 & 1/2 cups sugar
- 3 tablespoons cornstarch
- 3 tablespoons flour
- dash salt
- 1 cup hot water
- 1/2 cup fresh squeezed lemon juice
- 3 egg yolks (slightly beaten)
- 2 tablespoons butter
- 4 teaspoons lemon zest (or to taste)
Meringue Topping
- 3 egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- 1/2 cup plus 2 tablespoons caster sugar (or regular sugar)
Instructions
- Prepare the Eggs: Get 3 eggs out of the fridge. Separate them by placing the whites in a stand mixer or metal bowl for whipping, and the yolks in a small bowl. Set aside for later use.
- Make the Pie Crust: In a mixing bowl, combine 2 cups flour, 1 & 1/2 tablespoons sugar, and 1 teaspoon salt. Cut in the butter-flavored shortening until the mixture resembles coarse crumbs. Add the very cold water gradually, mixing until the dough forms a ball. Chill the dough for about 30 minutes to make it easier to roll.
- Roll Out and Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit an 8-inch pie plate. Transfer the dough to the pie plate and trim edges. Brush the crust with ½ beaten egg to help it brown nicely. Bake the crust for 20-25 minutes or until golden brown. Remove from the oven and let cool.
- Prepare the Lemon Filling: In a medium saucepan, mix 1 & 1/2 cups sugar, 3 tablespoons cornstarch, 3 tablespoons flour, and a dash of salt. Slowly stir in 1 cup hot water and 1/2 cup fresh lemon juice. Cook over medium heat, stirring constantly until thickened and bubbly. Remove from heat.
- Add Egg Yolks and Flavor: Stir a small amount of the hot filling into the 3 beaten egg yolks to temper them. Then add the tempered yolks back into the filling mixture and return to medium heat. Cook and stir for 2 more minutes. Remove from heat and stir in 2 tablespoons butter and 4 teaspoons lemon zest. Pour the filling into the baked pie crust.
- Make the Meringue: Using the stand mixer, beat the 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/2 cup plus 2 tablespoons sugar, beating until stiff, glossy peaks form. Add 1/2 teaspoon vanilla and gently mix.
- Top and Bake the Pie: Spread the meringue over the hot lemon filling, making sure to seal the edges to the crust to prevent shrinking. Bake in the oven at 350°F (175°C) for 10-15 minutes or until the meringue is golden brown.
- Cool and Serve: Allow the pie to cool at room temperature for about 1 hour, then chill in the refrigerator for at least 2 hours before serving to let the filling set completely. Enjoy your delicious Lemon Meringue Pie!
Notes
- Use very cold water to make the crust for a flakier texture.
- Be sure to temper the egg yolks before adding to the hot filling to avoid scrambling.
- Seal the meringue edges to the crust well to prevent shrinking and weeping.
- Make sure egg whites are at room temperature for best volume when whipping.
- Use fresh lemon juice and zest for maximum lemon flavor.
- Allow the pie to fully chill before serving for clean slices.
