Lemon Meringue Pie
A good lemon meringue pie relies on the marriage of sharp citrus and sweet, airy foam. It is less about fancy pastry work and more about managing heat and moisture so the curd sets firm and the meringue stays tall.
Control the humidity and the heat
Bake your crust until it is a deep golden brown so it doesn't turn soggy under the filling. Ensure your egg whites are at room temperature to achieve the best volume before whipping.
- 9-inch pie dish
- heavy-bottomed saucepan
- stand mixer or electric hand whisk
- pastry weights or dried beans
- thermometer
What goes in.
- 1pre-baked 9-inch pie crust
- 1.5 cupsgranulated sugar
- 1/3 cupcornstarch
- 1.5 cupswater
- 1/2 cupfresh lemon juice
- 1 tbsplemon zest
- 4large egg yolks
- 4large egg whites
- 2 tbspunsalted butter
- 1/4 tspcream of tartar
Seal the edges
Spread your meringue over the hot lemon filling so that the edges touch the crust all the way around. This prevents the meringue from shrinking back as it cools.
The method.
Make the curd
Whisk sugar, cornstarch, and water in a saucepan over medium heat. Cook until thick and translucent, then temper the egg yolks by adding a small amount of the hot mixture to them before incorporating into the pan.
Finish the filling
Add lemon juice, zest, and butter. Stir until smooth and glossy. Pour the hot curd directly into your pre-baked crust.
Whip the meringue
Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to whip until the peaks are stiff, glossy, and hold their shape when you lift the whisk.
Assemble and bake
Mound the meringue over the hot filling, pushing it to the crust edges. Bake at 350°F (175°C) for 15 minutes or until the peaks are lightly browned.
Cooling
Let the pie rest at room temperature for at least 2 hours before slicing. Cutting too early will cause the curd to weep.
Other turns to take.
Meyer Lemon
Substitute regular lemons with Meyer lemons for a deeper, more floral citrus profile.
Lime Meringue
Use fresh lime juice and zest for a sharper, greener flavor profile.
When it doesn't go to plan.
To avoid weeping, ensure your meringue is applied while the lemon filling is still steaming hot.
If you lack a pastry brush, use the back of a spoon to create peaks in the meringue for more surface area to brown.
Do not refrigerate the pie until it has reached room temperature, or the meringue will lose its structural integrity.
The ones that keep coming up.
Why does my meringue shrink?
Usually because it wasn't anchored to the crust or it was applied to a cold filling.
Can I use an electric oven?
Yes, but watch the browning closely as electric elements can brown the tips much faster than gas.
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