STEP-BY-STEP INSTRUCTIONS TO MAKE LEMON MERINGUE PIE

MAKING THE PIE CRUST

The first step in making lemon meringue pie is preparing the crust. A buttery, flaky crust serves as the foundation for the tart lemon filling and sweet meringue. Here’s how to make the perfect pie crust:

1. Combine the dry ingredients: In a large mixing bowl, whisk together the flour and salt. This creates the base for your crust.
2. Cut in the butter: Combine the chilled, cubed butter with the flour mixture.Use a pastry cutter or your hands to rub the butter into the flour until the mixture resembles coarse crumbs or small peas. This step is essential for achieving a flaky crust.

3. Add ice water: Gradually add 3-4 tablespoons of ice water to the mixture, one tablespoon at a time. Use a fork to stir the water into the flour until the dough begins to come together. Be careful not to overwork the dough.

1. Form the dough and chill: Turn the dough out onto a lightly floured surface and knead it gently until it forms a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes to allow the butter to firm up.
2. Roll out the dough: After the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness. Carefully transfer the rolled dough to a 9-inch pie dish and fit it into place.
3. Trim and crimp the edges: Use a knife to trim any excess dough hanging over the edges of the pie dish. Crimp the edges to create a decorative border.
4. Blind bake the crust: To prevent the crust from puffing up while baking, line the dough with parchment paper and fill it with pie weights or dried beans. Bake the crust at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights, and bake for an additional 5 minutes until the crust is golden and crisp.

Set the crust aside to cool as you prepare the filling and meringue.

MAKING THE LEMON FILLING

The lemon filling is the heart of the lemon meringue pie recipe. It should be smooth, tangy, and perfectly set. Here’s how to make it:

1. Mix the dry ingredients: In a medium saucepan, whisk together the sugar, flour, and salt.
2. Add the water: Slowly add the water to the dry ingredients while whisking to create a smooth mixture.
3. Cook the mixture: Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and boil. This should take about 5-7 minutes.
4. Temper the egg yolks: In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the hot filling mixture to the yolks while whisking constantly. This step, known as tempering, ensures that the egg yolks do not curdle when added to the hot filling.
5. Combine the egg yolks and filling: Gradually whisk the tempered egg yolk mixture back into the saucepan. Continue to cook over medium heat, stirring constantly, for another 2-3 minutes until the filling thickens further.
6. Finish the filling: Remove the saucepan from the heat and stir in the butter, lemon juice, and lemon zest. The butter will melt into the filling, making it smooth and glossy. Once combined, pour the lemon filling into the prepared pie crust.

MAKING THE MERINGUE

The meringue is what gives lemon meringue pie its signature fluffy texture. Follow these steps to make the perfect meringue:

1. Beat the egg whites: Place the egg whites in a clean, dry mixing bowl. Using an electric mixer, whip the egg whites on medium speed until they form soft peaks. Soft peaks are when the egg whites hold their shape but still have a slight droop at the tips.
2. Add cream of tartar: Add the cream of tartar to the egg whites and continue to beat on high speed until the egg whites form stiff peaks. This means the meringue will hold its shape and stand up straight when you lift the beaters.
3. Add sugar: Gradually add the sugar, one tablespoon at a time, continuing to beat the meringue until it becomes glossy and stiff. Be patient and ensure that the sugar is fully dissolved into the egg whites.
4. Flavor the meringue: Add the vanilla extract to the meringue and gently fold it in with a spatula.

ASSEMBLING AND BAKING THE PIE

Once you’ve made the lemon filling and meringue, it’s time to assemble the pie:

1. Spread the meringue: Spoon the meringue over the lemon filling, spreading it all the way to the edges of the crust. Be sure to seal the edges of the meringue to the crust to prevent it from shrinking during baking.
2. Bake the pie: Place the pie in the oven and bake at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. Keep a close eye on the pie to avoid over-browning the meringue.
3. Cool the pie: Once the pie is done, remove it from the oven and allow it to cool completely. The lemon filling needs time to set, and the meringue will firm up as it cools.

HOW TO SERVE LEMON MERINGUE PIE

Now that your lemon meringue pie is ready, it’s time to slice and serve! The pie should be served chilled or at room temperature for the best texture. Slice the pie into wedges, making sure to cut through both the meringue and lemon filling. The contrast between the light meringue and the tangy lemon is sure to be a hit with your guests.

For an extra touch, consider garnishing your pie with a sprinkle of lemon zest or fresh mint leaves to enhance both the flavor and presentation.

WHY THIS LEMON MERINGUE PIE RECIPE IS SO SPECIAL

This lemon meringue pie recipe is beloved because of its balance of flavors and textures. The buttery crust is the perfect base for the tart lemon filling, and the meringue adds a light, fluffy contrast to the smoothness of the filling. What makes this recipe stand out is the use of fresh lemon juice and zest, which adds an extra layer of brightness and freshness to the pie. Additionally, the homemade meringue ensures that you get the perfect texture every time, without the need for store-bought meringue mixes.

The fact that this recipe is made entirely from scratch, including the crust, filling, and meringue, makes it special for those who appreciate the process of baking and creating something truly homemade. It’s a dessert that requires patience and care, but the end result is always worth it.

LEMON MERINGUE PIE VARIATIONS

While the classic lemon meringue pie recipes are always a favorite, there are a few variations you can try to make your pie even more unique. Some people enjoy adding other fruits, such as raspberries, strawberries, or blueberries, to the filling to create a fruity twist on the traditional recipe. You could also experiment with the crust by using a graham cracker crust or a chocolate cookie crust for an added layer of flavor.

Another variation to consider is making individual lemon meringue tarts rather than one large pie. This way, each guest gets their own perfectly portioned dessert, which can be both charming and convenient.

LEMON MERINGUE PIE FAQS

HOW DO YOU PREVENT A RUNNY LEMON FILLING?

A common problem when making lemon meringue pie is a runny filling. To avoid this, make sure to cook the filling long enough so that it thickens to the consistency of custard before adding the egg yolks. Additionally, be sure to allow the pie to cool completely before slicing, as this will help the filling set properly.

CAN YOU MAKE LEMON MERINGUE PIE AHEAD OF TIME?

Yes, you may prepare lemon meringue pie ahead of time. Once the pie is baked and cooled, cover it loosely with plastic wrap and refrigerate it for up to two days. The meringue will stay fluffy, and the filling will remain perfectly set as long as it is kept chilled.

CONCLUSION

Making your own lemon meringue pie from scratch is a rewarding experience that will result in a delicious and impressive dessert. The process may take a little time, but the end result – a perfect balance of tart lemon, sweet meringue, and buttery crust – is worth every effort. Whether you’re baking for a special occasion or simply indulging in a homemade treat, this lemon meringue pie recipe is sure to satisfy your cravings and impress your guests.