Lemon meringue pie. Just the name conjures up images of sunny kitchens and delightful desserts. This classic pie, with its tangy lemon custard and sweet, cloud-like meringue, is a timeless favorite. While it might seem intimidating to make, especially with the delicate meringue topping, this recipe, inspired by the Pioneer Woman herself, Ree Drummond, simplifies the process, making it achievable for any home baker. Get ready to impress your family and friends with this phenomenal Pioneer Woman Lemon Meringue Pie!
Ingredients You’ll Need for the Perfect Lemon Meringue Pie
Before you begin, gather all your ingredients. This ensures a smooth and enjoyable baking experience. Here’s what you’ll need to create this delicious pie:
For the Lemon Filling:
- 5 large eggs, separated into yolks and whites (make sure they separate cleanly!)
- 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 about 4-5 lemons – fresh is key for that vibrant lemon flavor!)
- 2 teaspoons fresh lemon zest (zest your lemons before juicing!)
For the Pie Crust & Meringue:
- 1 store-bought pie crust (for ease and convenience, or homemade if you prefer)
- ¼ teaspoon cream of tartar
- Dash of salt
- ½ cup granulated sugar
Step-by-Step Guide to Baking Your Pioneer Woman Lemon Meringue Pie
Now, let’s get baking! Follow these detailed instructions to create your own stunning lemon meringue pie.
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Pre-bake the Pie Crust: Start by preheating your oven to 375°F (190°C). If you’re using pie dough, roll it out on a lightly floured surface to be slightly larger than your 9-inch pie plate. Gently press the dough into the pie plate, trim any excess edges, and crimp the edges for a decorative touch.
Pressing pie dough into pie plate for lemon meringue pie crust -
Blind Bake the Crust: To prevent a soggy bottom, we’ll blind bake the crust. Place a piece of aluminum foil or parchment paper over the pie dough and weigh it down with pie weights or dried beans. Bake for 10 minutes. Remove the foil and weights, prick the bottom of the crust with a fork to prevent bubbling, and bake for another 6-8 minutes, or until the crust is lightly golden. If it starts to brown too quickly, cover the edges with foil.
Blind baking pie crust with foil and weights for lemon meringue pie -
Prepare the Lemon Filling Base: In a medium bowl, whisk the egg yolks until slightly combined. Set aside. In a saucepan, over medium-high heat, whisk together the cornstarch, sugar, and salt until well combined. Gradually pour in the water, whisking constantly to prevent lumps. Bring the mixture to a boil and let it boil for 1 minute, stirring continuously. It will thicken significantly.
Whisking cornstarch, sugar and salt for lemon meringue pie filling -
Temper the Egg Yolks: This step is crucial to prevent scrambled eggs! Slowly pour about 1 cup of the hot cornstarch mixture into the bowl with the egg yolks, whisking constantly and vigorously. This gently warms the yolks. Then, pour the warmed yolk mixture back into the saucepan on the stove. Cook over medium heat for 3 minutes, stirring constantly, until the filling is thick and smooth.
Tempering egg yolks with hot mixture for lemon meringue pie filling -
Add Lemon and Butter: Remove the saucepan from the heat. Stir in the butter, lemon juice, and lemon zest. Stir until the butter is melted and everything is fully combined. The filling should be vibrant yellow and smell wonderfully lemony.
Adding butter and lemon juice to lemon meringue pie filling -
Pour Filling into Crust: Pour the hot lemon filling into the pre-baked pie crust, spreading it evenly.
Pouring lemon filling into pre-baked pie crust for lemon meringue pie -
Prepare the Meringue: Reduce your oven temperature to 350°F (175°C). In a clean, grease-free bowl, using an electric mixer with a whisk attachment, beat the egg whites, cream of tartar, and salt until soft peaks form. Gradually add the sugar, a tablespoon at a time, beating continuously until stiff, glossy peaks form. The meringue should be firm and hold its shape.
Beating egg whites for lemon meringue pie topping
Stiff peaks in meringue for lemon meringue pie -
Top with Meringue: Immediately spoon the meringue over the hot lemon filling. Spread it gently to the edges of the crust, ensuring the meringue seals completely to the crust. This seal is important to prevent weeping (liquid forming between the meringue and filling).
Spoon meringue onto lemon filling for pie -
Create Meringue Swirls: Use the back of a spoon or a knife to create decorative swirls in the meringue. For those classic browned peaks, gently press the tip of a knife straight down and then up to form small peaks all over the meringue. These peaks will beautifully brown in the oven.
Swirling meringue topping on lemon meringue pie -
Bake the Pie: Place the pie on a baking sheet and bake for 15 minutes, or until the meringue peaks are lightly golden brown. Keep a close eye on it to prevent burning.
Browning meringue peaks on lemon meringue pie after baking -
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. Patience is key! Once cooled, enjoy this tangy and sweet Pioneer Woman lemon meringue pie.
Cooling lemon meringue pie before slicing
Tips for the Best Pioneer Woman Lemon Meringue Pie
- Fresh Lemon Juice is a Must: Bottled lemon juice lacks the bright, fresh flavor that makes lemon meringue pie so irresistible. Squeeze your own for the best results.
- Don’t Overbake the Meringue: Overbaking can lead to a dry, cracked meringue. Bake just until the peaks are lightly golden brown.
- Cool Completely: Resist the urge to slice into the pie while it’s still warm. Cooling allows the filling to set and prevents a runny pie.
- Make Ahead: The lemon filling can be made a day ahead and stored in the refrigerator. Assemble and bake the meringue topping on the day you plan to serve.
- Store Properly: Store leftover lemon meringue pie in the refrigerator, loosely covered, for up to 3 days.
Caution: This Pioneer Woman lemon meringue pie is highly addictive! Enjoy every delicious bite of this classic dessert.
