Original Post: https://www.sweetandsavorybyshinee.com/lemon-meringue-pie/
Lemon Meringue Pie
Servings: 8 servings
Calories: 316kcal
Classic lemon meringue pie recipe with lots of tips and tricks for a perfect pie every time! No more weeping and shrinking. This's the BEST!
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Ingredients
FOR FILLING:
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) fresh lemon juice
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- ¼ teaspoon table salt
- 2 tablespoons (30 g) unsalted butter
- 4 egg yolks
FOR MERINGUE:
- 4 egg whites
- 6 tablespoons granulated sugar
- 1 tablespoon cornstarch
Instructions
To prepare the pie crust
- Preheat oven to 375°F (190°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 on wire rack at room temperature, 1-2 hours, before serving.
Video
Notes
Storing Tips:
- This recipe is best served right away because the meringue topping doesn’t hold long. However, you can store leftovers covered in the fridge for up to one day.
- This recipe is best served right away because the meringue topping doesn’t hold long. However, you can store leftovers covered in the fridge for up to one day.
Nutrition
Servings: 1 serving
Calories: 316kcal
Carbohydrates: 51g
Protein: 5g
Fat: 11g
Sugar: 35g
Sodium: 192mg
