Lemon Meringue Pie
Lemon Meringue pie is certainly our family’s favorite.
Everyone loves it, especially me. I have ZERO self-control when it comes to lemon meringue pie. I always have two not-so-small pieces of pie every time when I cut into it. And I could easily gobble entire pie up if it was up to me. So incredibly light and irresistible.
Now, let’s discuss how to make it so it comes out perfect every time.
This pie is fairly easy to make. However, there are a few common issues that you may encounter from time to time. I will address them here today.
Common Problems of Lemon Meringue Pie
Issue #2: Weeping. This is when water is pooled between pie filling and meringue topping. The most frustrating issue of all. In order to prevent this issue, make sure that the lemon filling is hot from the stove when you spread the meringue over the filling. The hot filling will cook the meringue from the bottom which will prevent watery pie. That’s why you need to prepare the meringue before you start with the filling.
Issue #3: Shrinking. This is when the meringue topping shrinks at the edges exposing the filling. To prevent this issue, do spread the meringue over the crust making sure that the edges are sealed all around.
Issue #4: Beading. It’s when the small droplets of water appear on the surface of the pie. In my mind, this is not really an issue. It happens due to moisture. To minimize this, we are adding cornstarch in the meringue, because cornstarch also absorbs excess water.
Equipped with all these tips and tricks, I’m confident you will get perfect pie every time.
If you don’t have a recipe for buttery pie crust, check out my all-purpose flaky pie crust recipe.
Lemon Meringue Pie
Fool-proof lemon meringue pie recipe that everyone can make. No more weeping, no more shrinking! Perfect pie every time. This is the BEST!
Yield: 8 servings
- 1 cup (240ml) water
- 1 cup (200gr) sugar
- ½ cup (120ml) fresh lemon juice
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- 2 tablespoons (30gr) unsalted butter
- 4 egg yolks
- 4 egg whites
- 6 tablespoons sugar
- 1 tablespoon cornstarch
- To prepare the pie crust, preheat oven to 350°F (175°C).
- Roll the pie crust into 10-inch circle on floured surface.
- Transfer it to 9-inch pie pan, fold the edges and pierce holes with a fork.
- Now we need to blind-bake the crust to prevent the crust to puff up. In order to do that, cover the crust with a foil and pour raw rice or bean on top (or pie weights).
- Bake for 15 minutes. Then remove the foil with rice/beans and bake for another 15-20 minutes, or until golden brown.
- To make the meringue, in a small bowl, whisk together sugar and cornstarch.
- In a large mixing bowl with whisk attachment, beat egg whites until foamy.
- Then slowly add sugar mixture one tablespoon at a time and continue to beat on medium high speed until hard peaks form. Set aside.
- To make the lemon curd filling, in a medium saucepan, mix together water, lemon juice, sugar, cornstarch, flour, lemon zest and salt. Bring the mixture to a boil over medium heat, stirring constantly.
- To temper egg yolks, add about half cup of lemon juice mixture into the egg yolks and stir vigorously. Return the egg mixture back to the saucepan. Continue cooking for 3-5 minutes, continuously stirring.
- Throw in the butter.
- While butter is melting in the filling, briefly whisk the egg whites for a minute.
- To assemble the pie, transfer the hot filling into pre-baked pie crust and immediately spread the meringue over the filling making sure to seal the edges.
- Bake the pie for 8-10 minutes, or until meringue is golden brown.
- Cool completely, for at least 2-3 hours, before serving.
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