Chef notes
Lemon meringue pie is a delightful dessert that features a tangy lemon filling topped with a light, fluffy meringue. Crafting the perfect meringue is key to this pie’s success. Start by ensuring your bowl and beaters are impeccably clean and free from any grease, which can prevent the egg whites from whipping properly. Next, use room temperature egg whites for optimal volume. Careful not to overbeat your egg whites as that can make the meringue dry and grainy, so stop as soon as stiff peaks are achieved.
For the filling, it’s essential to temper the eggs, which involves slowly adding a small amount of hot mixture to the beaten egg yolks while constantly whisking. This gradually raises the temperature of the eggs, which prevents the yolks from cooking. Once tempered, the egg yolks can be safely added back into the hot mixture, ensuring a smooth and creamy filling.
Garnishing the lemon meringue pie decoratively is an extra step you can take that isn’t too difficult but will make it far more appealing. After spreading the meringue over the lemon filling, use the back of a spoon to create peaks and swirls on the surface. For a more sophisticated look, use a piping bag fitted with a star tip to pipe the meringue in rosettes or other patterns. After baking, let the pie cool completely. You can add a sprinkle of finely grated lemon zest or a few thin lemon slices for a pop of color and extra zestiness. Fresh mint leaves or edible flowers also make beautiful garnishes, these are all optional!
Swap Option: If traditional pie crust isn't your favorite, you can use a graham cracker crust instead.
Technique Tip: To ensure a perfectly clean bowl for making your meringue, wipe the inside of the bowl with a paper towel dampened with white vinegar or lemon juice.
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk, chilled
- 1 cup granulated sugar
- 3/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 6 large egg yolks, lightly beaten
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Preparation
1.Preheat the oven to 350 F.
2.In a large bowl, combine the flour, sugar and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3.Gradually add the buttermilk until the dough comes together. Form the dough into a disc and wrap in plastic. Refrigerate for at least 1 hour or overnight.
4.Roll out the chilled dough onto a lightly floured surface until about 1/4-inch thick. Arrange the disc in a 9-inch round pie pan. Trim and crimp the edges as desired.
5.Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 15 minutes until golden brown. Allow to cool.
6.In a medium saucepan, whisk together the sugar, cornstarch and salt. Gradually add 1½ cups water, whisking until smooth.
7.Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil, about 5 minutes. Remove from heat.
8.Slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them. Transfer the beaten eggs to the sugar mixture and cook for an additional 2 minutes, stirring constantly.
9.Remove from heat and stir in the lemon juice, butter and lemon zest. Pour the filling into the baked pie crust, smoothing it evenly. Bake for 15 minutes.
10.In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy. Gradually add the sugar, beating on high speed until stiff, glossy peaks form, about 6 minutes. Beat in the vanilla extract.
11.Spread the meringue over the lemon filling, ensuring it touches the edges of the crust. Swirl or smooth the top as desired. Transfer the pie to a baking sheet and bake for 8 to 10 minutes, or until the meringue is golden brown.
12.Allow the pie to cool completely at room temperature before slicing.
