Lemon Meringue Pie
The contrast between the bright, acidic filling and the toasted sweetness of the egg whites is what keeps this classic relevant. Success relies on getting the curd thick enough to slice without becoming rubbery, and ensuring the meringue bonds to the filling.
Temperature control is your best friend.
Ensure your eggs are at room temperature before you begin, and have your oven rack positioned in the center. The pie needs time to cool completely to room temperature before slicing; cutting it too early guarantees a messy, runny plate.
- 9-inch pie dish
- heavy-bottomed saucepan
- stand mixer with whisk attachment
- fine-mesh sieve
- parchment paper and pie weights
What goes in.
- 1blind-baked 9-inch pie crust, cooled
- 1.5 cupsgranulated sugar
- 0.33 cupcornstarch
- 1.5 cupswater
- 0.5 cupfresh lemon juice
- 1 tbsplemon zest
- 4egg yolks
- 3 tbspunsalted butter
- 4egg whites
- 0.5 tspcream of tartar
- 0.5 cupsuperfine sugar
Spreading on Hot Curd
Always spread your meringue over the lemon filling while the curd is still steaming hot. This cooks the underside of the egg whites, creating a seal that stops the meringue from separating or sliding off the top.
The method.
Prepare the curd
Whisk sugar, cornstarch, and water in a saucepan over medium heat. Once it bubbles and thickens, temper in the egg yolks slowly, then cook for another minute. Remove from heat and stir in the lemon juice, zest, and butter until smooth.
Pour the base
Pour the hot lemon mixture into your prepared, cooled pie crust. Smooth the top with a spatula.
Whip the meringue
Beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the superfine sugar, increasing to high speed until the peaks are stiff, glossy, and hold their shape completely.
Seal the pie
Heap the meringue onto the hot curd. Use a spoon to pull the meringue out to the crust edges, ensuring it touches the pastry all the way around to anchor it.
Toast and cool
Bake at 350°F (175°C) for 15 minutes or until the peaks are golden brown. Let the pie sit on a wire rack at room temperature for at least 3 hours before slicing.
Other turns to take.
Lime Meringue
Substitute equal parts lime juice and zest for the lemon, and consider a ginger-snap crust for a sharper profile.
Brown Sugar Meringue
Replace the superfine sugar in the meringue with light brown sugar for a deeper, toasted caramel flavor.
When it doesn't go to plan.
Strain your lemon juice through a fine-mesh sieve to remove any rogue seeds or pulp that might interrupt the texture of the curd.
If your meringue is weeping, you likely didn't cook the curd long enough or you added the sugar to the egg whites too quickly.
Use a hot, clean knife to slice the pie; wipe the blade clean between every single cut for clean lines.
The ones that keep coming up.
Can I refrigerate the pie?
Do not refrigerate until the pie is entirely cool to the touch. The cold air can cause moisture to form between the curd and meringue, leading to separation.
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