Lemon Meringue Pie

Name: Lemon Meringue Pie
Prep time: 1 hr
Cook time: 6 hr
Total time: 7 h
Yield: 2 servings
Cuisine: American
Ingredients: ㅤ ㅤPie Shell; 1½ cup All-Purpose Flour; 1½ tsp. Granulated Sugar; 1/2 tsp. Salt; 4 oz. Cold, Cubed Butter; 2 tbsp. Cold Water; ㅤ ㅤFor Rolling; 1 cup All-Purpose Flour; ㅤ ㅤLemon Curd; 1 2/3 cup Granulated Sugar; 1/3 cup Corn Starch; 5 large Lemon Zest; 1/8 tsp. Salt; 3/4 cup + 2 Tbs ㅤ Lemon Juice; 8 medium Egg Yolks; 2 large Eggs; 11 oz. Unsalted Butter; ㅤ ㅤMeringue; 8 medium Egg White; 3/4 cup + 2 Tbs ㅤ Granulated Sugar; 1/2 tsp. Cream of Tartar; 1/8 tsp. Salt

Chef Eve Bergazyn

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Lemon Meringue pie is sweet, tangy and tastes even better when its homemade. The creaminess of the meringue along with the citrusy flavor of the lemon zest makes for one of the best desserts you’ll ever taste.

Recipe

PRE TIME: 1 hr

COOKING TIME: 6 hr

TOTAL TIME: 7 hr

2 SERVING

Ingredients:

ㅤ ㅤPie Shell
1½ cup All-Purpose Flour
1½ tsp. Granulated Sugar
1/2 tsp. Salt
4 oz. Cold, Cubed Butter
2 tbsp. Cold Water
ㅤ ㅤFor Rolling
1 cup All-Purpose Flour
ㅤ ㅤLemon Curd
1 2/3 cup Granulated Sugar
1/3 cup Corn Starch
5 large Lemon Zest
1/8 tsp. Salt
3/4 cup + 2 Tbs ㅤ Lemon Juice
8 medium Egg Yolks
2 large Eggs
11 oz. Unsalted Butter
ㅤ ㅤMeringue
8 medium Egg White
3/4 cup + 2 Tbs ㅤ Granulated Sugar
1/2 tsp. Cream of Tartar
1/8 tsp. Salt

Directions:

Step 1

In the bowl of an electric mixer or food processor, put flour, sugar, salt, and butter. Mix to blend.

Step 2

Stream in water, stopping the mixer when the dough starts to form a ball.

Step 3

Press into a disc, the wrap and chill at least 30 minutes, and up to two days in the fridge, or two months in the freezer tightly wrapped.

Step 4

Roll to ⅛” thick, then chill and rest another 30 minutes to relax the gluten.

Step 5

Line pie shell and chill 30 more minutes.

Step 6

To bake, line pie shell with parchment or foil, fill with beans, rice, or baking weights, then bake in a 350°F/180°C oven ( 325°F/170°C if using convection) for 12-15 minutes, until the pie shell looks like it’s completely opaque underneath the weights.

Step 7