The Lemon Meringue Pie Recipe With the sharpness of lemon combined with a smooth vanilla meringue topping, it is no wonder this pie is an American family favorite.
9in (23cm) loose-bottomed tart pan
3 tbsp butter, diced, plus extra for greasing
14oz (400g) store-bought pie dough
3 tbsp all-purpose flour, plus extra for dusting
6 eggs, separated, at room temperature
3 tbsp cornstarch
1 3⁄4 cups sugar
juice of 3 lemons
1 tbsp finely grated lemon zest
1⁄2 tsp cream of tartar
1⁄2 tsp pure vanilla extract
1 Preheat the oven to 400°F (200°C).
2 Lightly grease the tart pan. Roll out the pie dough on a lightly floured surface and use it to line the pan.
3 Line the pie dough with parchment paper, then fill with baking beans. Place on abaking sheet and bake for 10–15 minutes, or until the pastry looks pale golden.
4 Lift off the paper and beans, return to the oven, and bake for 3–5 minutes, or until the pastry is golden and dry.
5 Transfer to a wire rack and leave to cool completely. Reduce the oven temperature to 350°F (180°C).
6 Place the egg yolks in a bowl and lightly beat. Combine the cornstarch, flour, and ½ cup of the sugar in a saucepan.
7 Slowly add 1½ cups water and heat gently, stirring, until the sugar dissolves and there are no lumps. Increase the heat slightly and cook, stirring, for 3–5 minutes, or until the mixture starts to thicken.
8 Beat several spoonfuls of the hot mixture into the egg yolks. Pour this mixture into the pan and slowly bring to a boil, stirring constantly. Boil for 3 minutes, then stir in the
9 lemon juice, zest, and butter. Continue boiling for another 2 minutes, or until the mixture is thick and glossy, stirring constantly and scraping down the sides of the pan as necessary. Remove the pan from the heat; cover to keep warm.
10 Whisk the egg whites in a large clean bowl until foamy. Sprinkle in the cream of tartar and whisk. Continue whisking, adding the remaining sugar, 1 tablespoon at a time.
11 Add the vanilla with the last tablespoon of the sugar, whisking until the meringue is thick and glossy.
12 Pour the lemon filling into the pie crust, then top with the meringue, spreading it so it completely covers the filling right up to the pastry edge. Take care not to spill it over the pastry or the tart will be difficult to remove from the pan after baking.
13 Place the pie on a baking sheet, place in the oven, and bake for 12–15 minutes, or until the meringue is lightly golden.
14 Place the pie on a wire rack and leave to cool completely before serving.
The unfilled pastry crust can be made 3 days in advance and stored in an airtight container.
The meringue topping of this pie has a tendency to slide around on top of the lemon filling, if you are not careful. Make sure that the meringue is touching the sides of the pastry crust around the entire pie before baking, as this will help to prevent it from dislodging.
|Lemon Meringue Pie Recipe|