The Best Lemon Meringue Pie Recipe
Servings: 8
Ingredients
- 1Â 1/3 c. all purpose flour
- 1 pch salt
- 1/4 c. cool unsalted butter
- 1/3 c. cool vegetable shortening
- 5 Tbsp. ice water
- Â Â Lemon Curd
- 2 c. water
- 1/2 c. cornstarch, plus 2 tbsp.
- 10 x egg, yolks
- 1 c. lemon, juice
- 1Â 1/3 c. sugar
- 1/8 tsp salt
- Â Â grated zest of 4 lemon
- Â Â Meringue
- 4 x egg, whites
- 1/2 tsp cream of tartar
- 1/2 c. sugar
- 1/2 tsp lemon, juice
Directions
- Preheat the oven to 375 degrees F.
- Sift the dry ingredients together.
- With a pastry cutter, blend in the butter and shortening till the mix resembles coarse crumbs.
- Add in the ice water gradually till dough forms.
- Pat the dough into a flat disk and chill for at least an hour.
- Roll the dough into a 13-inch round. Place it into a 9-inch pie plate and crimp the edges in a decorative pattern.
- Pierce the bottom with a fork.
- Place a piece of parchment or possibly tinfoil in the shell. Fill the shell with pie weights.
- Bake for 20 min.
- Remove the pie weights and paper and continue to bake about 15 min till the pastry is golden brown and set. Cold on a wire rack.
- Lemon Curd:In a small bowl, whisk the cornstarch with 1 c. of water till dissolved. Set aside.
- In a small saucepan add in egg yolks, lemon juice, sugar and the remaining 1 c. of water.
- Cook over medium low heat for one minute, stirring constantly. The mix shouldn't boil but the sugar should dissolve.
- When the sugar has dissolved pour in the cornstarch mix and turn up the heat to medium.
- Cook mix, stirring continuously with a spoon so which the mix does not stick to the bottom or possibly the sides of the pan.
- Cook for 6 to 8 min till it has started to boil, thickens and becomes translucent/soft.
- Set filling aside to cold slightly.
- Immediately make meringue so filling stays hot.
- Meringue:Whip egg whites on high speed.
- Immediately add in cream of tartar and whip till soft peaks form.
- While whipping, add in the sugar one Tbsp. at a time to allow it to dissolve.
- Add in the lemon juice at the end when the meringue is shiny and holds medium stiff peaks.
- Assembly:Pour the hot filling into the cooled pie shell and spread the meringue on top, making sure to reach the edges of the pastry.
- Use your spatula to swirl the meringue into peaks.
- Cook the pie at 375 degrees F. for about 6 min till meringue is just golden brown.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 8 servings | |
| Calories 525 | |
| Calories from Fat 197 | 38% |
| Total Fat 22.2g | 28% |
| Saturated Fat 8.06g | 32% |
| Trans Fat 2.85g | |
| Cholesterol 341mg | 114% |
| Sodium 169mg | 7% |
| Potassium 179mg | 5% |
| Total Carbs 71.06g | 19% |
| Dietary Fiber 1.0g | 3% |
| Sugars 46.8g | 31% |
| Protein 12.08g | 19% |
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Comments
April 20, 2020This is the first recipe where the lemon curd actually set. I was a little disappointed the lemon flavour was a bit muted. 1cup of fresh lemon juice is a lot compared to other recipes. I think the cooking of the juice does that. No instructions on when to add the zest or salt. My granddaughter & I are on a quest to get that perfect recipe for our favorite pie. The 10 egg yolks are very helpful. Mixing the cornstarch and water then adding that to the cooking sugar/egg yolks is different and i think added to the curd actually firming up. We are going to try to make again but will add the juice at the end of cooking. We live at 8500’ elevation. I couldn’t get the curd to firm up when I lived at sea level either. We are trying next weekend, so will update when we try a few changes.
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