lemon meringue pie

Equipment

• Medium saucepan
• Mixing bowls
• Whisk
• Electric mixer
• Rubber spatula
• Measuring cups and spoons
• Pie dish
• Citrus zester
• Cooling rack

Ingredients

For the Pie Crust

• 1 pre-baked 9-inch pie crust
• Homemade or store-bought crust works well

For the Lemon Filling

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons unsalted butter
• 4 large egg yolks
• Yellow food coloring optional

For the Meringue

• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 6 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Instructions

Step 1: Prepare the Pie Crust

1. If using homemade pie dough, roll it out and place it into a 9-inch pie pan. Crimp the edges as desired. Blind bake the crust according to your preferred recipe until golden brown.
2. If using a store-bought crust, bake according to package instructions.
3. Allow the crust to cool completely before adding the filling.

Baking Intensity

1. Temperature: 375°F (190°C)
2. Time: 12–15 minutes
3. Intensity Level: Medium heat

Step 2: Make the Lemon Filling

1. In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt.
2. Gradually stir in the water, lemon juice, and lemon zest. Place the saucepan over medium heat and cook while stirring constantly until the mixture thickens and begins to bubble.
3. Add the butter and stir until melted.
4. In a separate bowl, lightly whisk the egg yolks. Slowly add a few spoonfuls of the hot lemon mixture into the yolks to temper them. This prevents scrambling.
5. Pour the tempered yolks back into the saucepan and continue cooking for 2–3 more minutes until thick and creamy.
6. Remove from heat.
7. If desired, add a drop or two of yellow food coloring for a brighter appearance.
8. Pour the lemon filling into the prepared pie crust and spread evenly.

Cooking Intensity

1. Heat Level: Medium
2. Cooking Time: 10–12 minutes
3. Texture Goal: Thick custard consistency

Step 3: Prepare the Meringue

1. In a clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form.
2. Gradually add the sugar, one tablespoon at a time, while continuing to beat.
3. Add the vanilla extract and continue mixing until stiff glossy peaks form.
4. The meringue should hold its shape firmly when the beaters are lifted.

Mixing Intensity

1. Mixer Speed: Medium to high
2. Mixing Time: 5–7 minutes
3. Texture Goal: Glossy stiff peaks

Step 4: Assemble the Pie

1. Spread the meringue evenly over the hot lemon filling. Make sure the meringue touches the edges of the crust to help prevent shrinking.
2. Use a spoon or spatula to create decorative peaks on top.
3. This step gives the pie its beautiful classic appearance once baked.

Step 5: Bake the Pie

1. Place the assembled pie into the oven and bake until the meringue is lightly golden brown.
2. Watch carefully near the end of baking because meringue can brown quickly.

Baking Intensity

1. Temperature: 350°F (175°C)
2. Bake Time: 10–15 minutes
3. Intensity Level: Medium heat

Step 6: Cool and Chill

1. Remove the pie from the oven and place it on a cooling rack.
2. Allow the pie to cool at room temperature for about 1 hour, then refrigerate for at least 2 additional hours before slicing.
3. Chilling helps the lemon filling fully set and creates cleaner slices.

Nutrition

Calories: 360 · Protein: 5g · Fat: 16g · Carbohydrates: 48g · Saturated Fat: 6g · Fiber: 1g · Sugar: 34g · Sodium: 210mg