The Ultimate Guide to Making Lemon Meringue Pie

Looking to master the art of making a delicious homemade lemon meringue pie? Here's a comprehensive guide to help you through the process, ensuring each component is perfect. From the flaky pie crust to the creamy lemon curd and whipped meringue, you'll have all the details you need to create the quintessential dessert.

Pie Crust

The foundation of any pie is its crust. For a traditional yet delicious lemon meringue pie, we use a flaky and buttery homemade pie crust. You'll need the following ingredients:

3 cups of flour, chilled and ready to use 2 sticks (250g) of cold unsalted butter, cut into small pieces 1/2 cup (120ml) of ice water 1/2 tsp of salt, also chilled

Preheat your oven to 375°F (190°C). Combine the flour, salt, and cold butter in a food processor or use your hands to mix until the mixture resembles coarse crumbs. Gradually add ice water a tablespoon at a time, until the dough begins to come together. Shape into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes before rolling out and fitting into a pie dish.

Bake the crust lined with parchment paper and baking beans for about 15 minutes. Then, remove the parchment and beans and bake for a few more minutes until the crust is golden brown. Allow the crust to cool completely to room temperature.

Lemon Curd

The creamy and tangy lemon curd is a key component of the pie. Here's how to make it:

1 and 1/3 cups (320ml) of water 1 cup (200g) of granulated sugar 1/3 cup (38g) of cornstarch 1/4 tsp of salt 1/2 cup (120ml) of fresh lemon juice 1 tbsp of lemon zest 2 tbsp (28g) of unsalted butter, softened to room temperature

In a medium saucepan, combine the water, sugar, cornstarch, and salt. Whisk until the mixture is smooth. Gradually add the lemon juice and zest, and whisk again. Place the saucepan over medium heat and bring the mixture to a simmer. Continue to stir frequently until the curd is thick and glossy (it should coat the back of a spoon). Remove from heat and fold in the cubed butter a little at a time until fully incorporated. Strain the mixture if you prefer a smooth texture without lemon zest. Chill until ready to assemble, ensuring there's plastic wrap directly on the surface to prevent a skin from forming.

Meringue

Whipped meringue is the final touch that brings the pie together and elevates the taste. Here's the recipe:

5 large egg whites at room temperature 1/2 tsp of cream of tartar 1/2 cup (100g) of granulated sugar 1/8 tsp of salt

Place the egg whites, cream of tartar, and salt in a large mixing bowl and whisk until the mixture is frothy and white. Gradually add the sugar and continue to whisk until the meringue reaches stiff peak consistency. Be careful not to overmix as this can cause the meringue to collapse.

Assembly and Serving

With all the components prepared, it's time to assemble the pie.

Spoon or pipe the lemon curd into the cooled crust, making sure to cover the entire surface. Place the pie in the refrigerator to chill for at least an hour.

To make the meringue topping, spread it over the lemon curd, ensuring it covers the edges of the crust. Use a kitchen torch or place under a broiler for a few minutes to caramelize the meringue, giving it a golden brown color.

Serve the lemon meringue pie either chilled or at room temperature. Enjoy your perfect pie!