Lemon Meringue Pie. Just the name conjures up images of classic American desserts, doesn’t it? This iconic pie, with its tangy lemon filling and cloud-like meringue topping, is a timeless treat. If you’re looking to create a show-stopping dessert that’s both comforting and impressive, you’ve come to the right place. This recipe, inspired by the spirit of home-style baking reminiscent of the Pioneer Woman, guides you through each step to make a lemon meringue pie that will have everyone asking for seconds. While we may use a convenient store-bought crust to simplify things, the heart of this recipe lies in the vibrant lemon filling and the perfectly billowy meringue. Get ready to experience the joy of baking and the satisfaction of serving up a slice of sunshine with this delightful lemon meringue pie.
Ingredients
For the Lemon Filling:
- 5 large eggs, separated into whites and yolks
- 6 tablespoons cornstarch
- 1½ cups granulated sugar
- ⅛ teaspoon salt
- 1½ cups water
- 2 tablespoons unsalted butter
- ½ cup fresh lemon juice (from 4-5 lemons)
- 2 teaspoons fresh lemon zest
For the Meringue Topping:
- 4 reserved egg whites (from filling)
- ¼ teaspoon cream of tartar
- Dash of salt
- ½ cup granulated sugar
For the Pie Crust:
- 1 store-bought pie crust (9-inch)
Step-by-Step Instructions
- Pre-bake the Pie Crust: Preheat your oven to 375°F (190°C). If you’re using pie dough, roll it out on a lightly floured surface to slightly larger than your 9-inch pie plate. Press it into the pie plate, trim any excess edges, and crimp the edges to create a decorative border.
Preparing pie crust for lemon meringue pie
- Blind Bake the Crust: Place a piece of parchment paper or aluminum foil over the pie dough and fill it with pie weights or dried beans. Bake for 10 minutes. Remove the parchment paper and weights. Prick the bottom of the crust with a fork and bake for another 6-8 minutes, or until lightly golden. If the edges are browning too quickly, cover them with foil. Let the crust cool completely before filling.
Blind baking pie crust with weights for even cooking
- Prepare the Lemon Filling Base: In a medium bowl, whisk together the egg yolks. Set aside. In a saucepan, combine cornstarch, sugar, and salt. Gradually whisk in water until smooth.
Mixing dry ingredients for lemon meringue pie filling in a saucepan
- Cook and Temper the Filling: Cook the cornstarch mixture over medium-high heat, stirring constantly, until it comes to a boil and thickens significantly. Boil for 1 minute, still stirring. Temper the egg yolks by slowly whisking in about 1 cup of the hot cornstarch mixture into the yolks. This prevents the eggs from scrambling. Then, pour the tempered yolk mixture back into the saucepan.
Tempering egg yolks with hot mixture for smooth lemon filling
Cooking lemon filling on stovetop until thick and glossy
- Finish the Lemon Filling: Cook the filling over medium heat for 3 minutes, stirring constantly, until very thick. Remove from heat and stir in butter, lemon juice, and lemon zest until the butter is melted and everything is well combined.
Adding butter to lemon filling for richness and flavor
- Fill the Pie Crust: Pour the hot lemon filling into the pre-baked pie crust, spreading it evenly.
Pouring hot lemon filling into pre-baked pie crust
- Prepare the Meringue: Reduce oven temperature to 350°F (175°C). In a clean, grease-free bowl, using an electric mixer with a whisk attachment, beat the reserved egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
Whipping egg whites with sugar for perfect meringue peaks
Stiff meringue peaks ready to top lemon pie
- Top with Meringue: Spoon the meringue over the hot lemon filling, spreading it to the edges of the crust to create a seal. This helps prevent the meringue from shrinking.
Spoon meringue over lemon filling and spread to edges
- Create Meringue Swirls and Peaks: Use the back of a spoon or a knife to create swirls and peaks in the meringue. For classic meringue peaks, gently press the knife straight down and then lift up. These peaks will brown beautifully in the oven.
Creating decorative swirls and peaks on meringue topping
- Bake the Pie: Place the pie on a baking sheet and bake for 15 minutes, or until the meringue peaks are lightly golden brown.
Baked lemon meringue pie with golden brown meringue peaks
- Cool and Serve: Let the lemon meringue pie cool completely at room temperature before slicing and serving. This is crucial for the filling to set properly and for clean slices.
Notes:
Be warned, this lemon meringue pie is incredibly addictive! Its perfect balance of sweet and tart, combined with the textures of creamy filling and light meringue, makes it irresistible. Enjoy this slice of classic Americana, perfect for any occasion!
