Lemon Meringue Pie

This lemon meringue pie is a dreamy combo of tart filling, sweet and fluffy toasted meringue. Admittedly, lemon is a favorite flavor of mine for desserts. I will pick lemon anything first, while Bruce’s first pick is chocolate. We both love chocolate and lemon, I just love lemon just a little bit more, when it comes to desserts.

If you are a lemon lover, then this is lemon meringue pie the dessert for you! There is just something so wonderful about that first bite, when you can taste the combo of swirly toasty meringue and the smooth lemony filling. You can use a store bought crust, or make the pie crust recipe that we have provided.

Starting in September of this year, Bruce and I are part of the Peeling Good Tour with Limoneira. They are shipping fresh lemons and oranges to our house every month for a whole year! We add lemon to so many of our dinners through out the week! A squeeze of lemon over veggies just brightens them up! Clearly I use lemons in so many of my cocktails!

 

 

 

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lemon meringue pie

Lemon Meringue puie


  • Author: The Perks Of Being Us
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 1 pie 1x
Scale

Ingredients

For the Lemon Meringue Pie Crust:

  • 1 1/4 cups All-Purpose Flour
  • 1/4 tsp salt
  •  2 teaspoons sugar
  • 8 tbls butter, cold
  • 1/8 to 1/4 cup ice water (mixed with 1 tsp cider vinegar)

For the Lemon Meringue Pie filling:

  • 1 1/2 cup sugar
  • 8 Tbls cornstarch
  • 1/2 teaspoon fine salt
  • ¾ cup fresh lemon juice plus
  • 2 tbls gently packed lemon zest
  • 6 egg yolks
  • 5 Tbls butter, cut into small pieces
  • 2 tsp lemon extract

For the Meringue:

  • 6 egg whites
  • 1 1/2 cup sugar
  • 1/4 tsp cream of tartar

Instructions

  1. Whisk together the flour, salt, and sugar
  2. Cut the butter into small cubes. Using a pastry cutter, work it into the flour mixture until it’s well incorporated and the butter is the size of small peas.
  3. Tossing with a plastic bench scraper, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it’s ready. If it has dry spots, or pieces break off easily, add a bit more water until it’s totally cohesive.
  4. Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Cover in plastic wrap. Chill the dough for at least 1 hour before rolling.
  5. Roll dough into a flat circle, place into a pie pan and bake at 350 for 15 minutes. Crust should be cooked through and golden brown. Tip: use pie weights to keep the bottom flat.

Instructions for the Lemon Filling:

  1.  Whisk together the sugar, cornstarch and salt in a medium saucepan.
  2. Add the lemon juice and 2 1/4 cups water and whisk to combine.
  3.  Whisk the egg yolks in a separate medium bowl.
  4.  Place the sugar mixture over medium heat and cook, gently whisking, until the mixture begins to bubble and is thick.
  5.  Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat.
  6.  Bring the mixture back to a simmer and cook, stirring constantly with a spatula for 1-2 minutes.
  7.  Remove from the heat and stir in the butter, lemon zest and lemon extract until completely melted and incorporated.
  8.  Let cool for 5 minutes and pour into baked pie shell.

Instructions for making meringue:

  1. Fill medium saucepan one quarter full with water. Bring water to a simmer over medium heat.
  2. Combine egg whites, sugar, and cream of tartar in a heatproof bowl and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 4 minutes. Test by rubbing the mixture between your fingers. The mixture should feel smooth, if it feels gritty, the sugar is not completely dissolved yet.
  3. Transfer mixture to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10-12 minutes. Add vanilla, and mix until combined.
  4. Using a spatula, cover the lemon pie with the meringue. Cover completely to the edges. Now, using pulling up motions, create peaks with the meringue.
  5. At this point you can use a torch to brown peaks, or place under the broiler for just a few minutes, watching carefully.
  6. Keep pie in refrigerator until you serve. This meringue will stay set for a few days.

WATCH BRUCE TOAST MERINGUE WITH A BLOW TORCH!

 

  • Category: Dessert

Keywords: lemon meringue pie, pie

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