Lemon meringue pie is a timeless dessert that brings together the tartness of lemon curd and the sweetness of fluffy meringue. This recipe, inspired by the home-style cooking of the Pioneer Woman, Ree Drummond, takes this classic to the next level. It’s a perfect balance of flavors and textures, resulting in a pie that’s both comforting and impressive. Whether you’re a seasoned baker or just starting out, this guide will help you create a lemon meringue pie that will be the star of any table. We’ll walk you through each step, from preparing the crust to achieving that perfect meringue peak, ensuring your pie is a guaranteed success.
Crafting the Perfect Crust: Your Pie Foundation
The foundation of any great pie is its crust. While the original recipe suggests a store-bought crust for convenience, we’ll delve a little deeper into creating a homemade crust that truly elevates this Lemon Meringue Pie Pioneer Woman style. A flaky, buttery crust complements the smooth lemon filling and airy meringue beautifully.
If you opt for a store-bought crust to save time, ensure it’s a high-quality one. Blind baking is crucial to prevent a soggy bottom, regardless of whether you use a homemade or store-bought crust.
Blind Baking Instructions:
- Preheat your oven to 375°F (190°C).
- If using homemade dough, roll it out slightly larger than your 9-inch pie plate on a floured surface. Press it gently into the pie plate, trim the edges, and crimp decoratively.
- Line the crust with parchment paper or aluminum foil, ensuring it covers the edges to prevent burning.
- Fill the lined crust with pie weights, dried beans, or rice. This will prevent the crust from puffing up during baking.
Pie crust being prepared in a pie tin, ready for blind baking.
- Bake for 10 minutes.
- Carefully remove the parchment paper and pie weights.
- Prick the bottom of the crust with a fork to prevent air bubbles.
- Return to the oven and bake for another 6-8 minutes, or until lightly golden brown. If the edges are browning too quickly, cover them with foil. Let the crust cool completely before filling.
Luscious Lemon Filling: Tangy and Sweet Harmony
Now, let’s move on to the heart of our lemon meringue pie pioneer woman recipe – the lemon filling. This part is all about achieving the perfect balance of tartness and sweetness, with a smooth, creamy texture that’s irresistible.
Ingredients for Lemon Filling:
- 5 large eggs, separated into whites and yolks
- 6 tablespoons cornstarch
- 1 ½ cups granulated sugar
- ⅛ teaspoon salt
- 1 ½ cups water
- 2 tablespoons unsalted butter
- ½ cup fresh lemon juice (from 4-5 lemons)
- 2 teaspoons fresh lemon zest
Step-by-Step Lemon Filling Instructions:
- In a medium bowl, whisk together the egg yolks until slightly pale. Set aside. Refrigerate the egg whites in a clean, grease-free bowl for the meringue later.
- In a saucepan, combine cornstarch, sugar, and salt. Whisk to ensure there are no lumps.
- Gradually pour in the water, whisking constantly until smooth.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring continuously. Once boiling, reduce the heat slightly and let it simmer for 1 minute, stirring constantly. The mixture will thicken significantly.
Lemon filling mixture thickening in a saucepan on the stovetop.
- Tempering the Egg Yolks: This is a crucial step to prevent scrambled eggs! Take about 1 cup of the hot cornstarch mixture and slowly drizzle it into the bowl with the egg yolks, whisking constantly and vigorously. This gradually raises the temperature of the yolks.
Tempering egg yolks by slowly adding hot mixture while whisking.
- Pour the warmed egg yolk mixture back into the saucepan with the remaining cornstarch mixture.
- Return the saucepan to medium heat and cook for 3 minutes, stirring constantly. The filling should become thick and glossy.
- Remove the saucepan from the heat. Stir in the butter, lemon juice, and lemon zest. Mix until the butter is completely melted and everything is well combined. The aroma of fresh lemon will fill your kitchen!
Finished lemon filling in a saucepan, ready to be poured into the pie crust.
- Pour the hot lemon filling into the pre-baked and cooled pie crust. Spread it evenly.
Meringue Magic: Achieving Fluffy Perfection
The meringue topping is the crowning glory of our lemon meringue pie pioneer woman recipe. It needs to be light, airy, and perfectly sweet, with peaks that brown beautifully in the oven.
Ingredients for Meringue Topping:
- Refrigerated egg whites (from the filling recipe)
- ¼ teaspoon cream of tartar
- Dash of salt
- ½ cup granulated sugar
Crafting the Meringue:
- Reduce your oven temperature to 350°F (175°C).
- Ensure your mixing bowl and whisk attachment are clean and grease-free. Even a tiny bit of grease can prevent the egg whites from whipping properly.
- In the clean bowl, combine the refrigerated egg whites, cream of tartar, and salt.
- Beat with an electric mixer on medium speed until soft peaks form. Soft peaks are when the meringue gently folds over when you lift the whisk.
Egg whites being whipped to soft peaks for meringue.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat on medium-high speed. Beat until stiff, glossy peaks form. Stiff peaks hold their shape when you lift the whisk, and the meringue will look shiny and smooth. Be careful not to overwhip.
Egg whites whipped to stiff peaks, ready for meringue topping.
Assembling and Baking Your Lemon Meringue Masterpiece
- Spoon the meringue over the hot lemon filling, starting at the edges and working your way to the center. Ensure the meringue touches the crust edge all around to create a seal. This helps prevent the meringue from shrinking and weeping.
Meringue being spooned onto the lemon filling in the pie crust.
- Use the back of a spoon or a knife to create swirls and peaks in the meringue. These peaks will brown beautifully in the oven, adding visual appeal.
Meringue peaks being created with a knife on top of the pie.
- Place the pie on a baking sheet (to catch any potential drips) and bake for 15 minutes, or until the meringue peaks are lightly golden brown. Keep a close eye on it to prevent burning.
- Remove the pie from the oven and let it cool completely at room temperature for several hours before slicing and serving. This is crucial for the filling to set properly and the meringue to stabilize.
Finished lemon meringue pie, cooled and ready to slice.
Tips for Lemon Meringue Pie Success
- Fresh Lemon Juice is Key: Bottled lemon juice can’t compare to the bright, fresh flavor of freshly squeezed lemon juice.
- Don’t Skip the Cream of Tartar: Cream of tartar stabilizes the egg whites and helps create a firmer, more stable meringue.
- Cool Completely: Patience is key! Letting the pie cool completely is essential for the right texture and to prevent a runny filling.
- Serving Suggestions: Lemon meringue pie is delicious on its own, but a dollop of whipped cream or a sprinkle of fresh berries can add an extra touch of elegance.
Enjoy this delightful lemon meringue pie pioneer woman inspired recipe. It’s a guaranteed crowd-pleaser and a perfect dessert for any occasion!
