How to Make the Best Lemon Meringue Pie with Real Lemon Curd
A homemade lemon meringue pie is a true classic, known for its perfectly balanced flavors of tangy lemon and sweet, fluffy meringue. This recipe takes a traditional approach by using a real lemon curd filling - one that's thickened naturally with egg yolks rather than cornstarch and isn't baked in the oven. Although making lemon curd from scratch may sound intimidating, following these simple steps will allow you to create a delicious lemon meringue pie that's sure to be the star of any dessert table.
Ingredients for a Perfect Lemon Meringue Pie
For the crust:
- 1 4 cups all-purpose flour
- 10 Tablespoons unsalted butter, chilled and cut into small cubes
- ¼ teaspoon salt
- 3-4 tablespoon ice water
For the lemon curd filling:
- 1 cup granulated sugar
- ½ cup fresh lemon juice (from about 2-3 lemons)
- 5 large egg yolks (save the whites for the meringue)
- 8 tablespoon unsalted butter
For the meringue topping:
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
Step-by-Step Guide to Making Lemon Meringue Pie with Real Lemon Curd
Step 1: Prepare the Crust
- Combine dry ingredients. In a large mixing bowl, combine the flour and salt. Next, add the chilled butter, and work it into the flour with a pastry cutter or your fingers until it resembles coarse crumbs.
- Add ice water gradually. Add the ice water one tablespoon at a time, just until the dough begins to come together. Avoid overmixing to ensure a flaky crust.
- Chill the dough. Shape the dough into a disc, wrap it in plastic, and refrigerate it for at least 30 minutes.
- Roll out and bake. Roll the chilled dough to fit a 9-inch pie dish, then press it into place. Trim any overhanging edges, prick the bottom with a fork, and bake at 425°F for about 12-15 minutes until golden. Set aside to cool completely.
Step 2: Make the Lemon Curd Filling
This lemon curd is made on the stovetop and sets to a perfectly smooth, tangy consistency thanks to the egg yolks rather than cornstarch.
- Combine sugar and lemon. In a medium saucepan, whisk together the sugar, lemon juice, and lemon zest until fully combined.
- Add egg yolks. Whisk in the egg yolks until the mixture is smooth. The yolks will naturally thicken the lemon curd as it cooks.
- Cook until thickened. Place the saucepan over medium heat, stirring constantly. As the mixture warms, it will thicken into a custard-like consistency in about 5-7 minutes.
- Finish with butter. Once thickened, remove the saucepan from the heat and stir in the butter until it melts completely. Pour the lemon curd into the baked crust while still hot.
Step 3: Prepare the Meringue Topping and Assemble
- Beat the egg whites. In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Add sugar gradually. With the mixer running, add the sugar one tablespoon at a time, continuing to beat until the egg whites reach stiff, glossy peaks.
- Spread the meringue over the filling. Spoon the meringue over the hot lemon curd, spreading it to the edges to seal in the filling completely.
- Bake until golden. Bake the pie at 350°F for 10-12 minutes, or until the meringue is lightly golden on top. Allow the pie to cool to room temperature, then refrigerate it for at least 2 hours before serving.
FAQs About Lemon Meringue Pie
Can I Make This Pie with a Graham Cracker Crust?
Absolutely! You can substitute the traditional pie crust for a graham cracker crust if you prefer. To make one, combine 1 ½ cups of crushed graham crackers, ¼ cup of sugar, and 6 tablespoons of melted butter. Press the mixture into a pie dish and bake at 350°F for about 10 minutes until set, then allow it to cool before adding the lemon curd filling.
Does Lemon Meringue Pie Need to Be Refrigerated?
Yes, refrigerating lemon meringue pie is essential to keep the lemon curd firm and the meringue stable. After it cools to room temperature, loosely cover the pie with plastic wrap and store it in the refrigerator. It's best to enjoy it within 2 days for optimal freshness.
How Can I Keep My Meringue from Weeping?
To help prevent meringue from weeping, spread it over the hot lemon curd, which creates a seal between the layers. Gradually adding sugar to the egg whites and baking at the recommended temperature also helps stabilize the meringue. Finally, make sure your egg whites are at room temperature and fully whipped to stiff peaks before adding sugar.
By following these steps, you'll find making this Lemon Meringue Pie with authentic lemon curd is as enjoyable as it is delicious. With its vibrant lemon filling, pillowy meringue, and flaky crust, this pie is a true crowd-pleaser! Enjoy every bite!
Lemon Meringue Pie
Ingredients
Pie Crust
- 1 ¼ Cup All Purpose Flour
- 10 tablespoon Salted Butter
- ¼ teaspoon Kosher Salt
- 3 tablespoon Cold Water
Lemon Curd
- 1 Cup Lemon Juice Fresh preferred but bottled works too.
- 8 tablespoon Salted Butter
- 5 Egg Yolk Save The Whites for Meringue
- 1 Cups Sugar
Meringue
- 4 Egg Whites
- ½ Cup Granulated Sugar
- 1 tablespoon Corn Starch
Instructions
Pie Crust
- Prepare the crust by putting the flour, butter, and salt into your food processor and pulse until the butter is pea sized crumbles. You can also do this with a pastry cutter or forks. Move to a bowl and add the cold water a tablespoon at a time, squeezing the dough together until just combined. Refrigerate for at least two hours.
- Roll out the refrigerated dough and put into your pie pan. Add a layer of parchment filled with pie weights, flour or dried beans. Blind bake at 425° until the pie crust is golden brown.
Lemon Curd
- Assemble a double boiler by placing a pot of boiling water ½ full on the stove. Choose a heat proof bowl that will fit on top of the pot, slighting fitting inside the pot.
- In the bowl, add the egg yolks, sugar, and lemon juice. Whisk to combine and then place on top of the double boiler. Keep heat on a medium high, not a full boil. Whisk periodically while it cooks. It will take 15-20 minutes for the curd to fully thicken.
- Once thick, remove from the heat and add in the butter. Let sit until the butter is nearly fully melted, and then whisk into the curd. While still hot, strain the hot curd directly into the pie crust. Cover with a lightly with a piece of plastic wrap and refrigerate until completely cool.
Meringue
- Assemble another double boiler.
- In a heat proof bowl, add the egg whites, sugar, and corn starch. Stirring constantly but slowly, cook on medium heat on the double boiler until the sugar is fully dissolved. Test by feeling the spoon or whisk, and rubbing some of the meringue between your fingers. You should not be able to feel any sugar. crystals.
- Move the meringue mixture to your electric mixer and whip, starting on a low speed and working your way up to full speed, until the meringue is in stiff peaks that stand on their own.
- Spread the stiff meringue on the lemon curd, using a spatula or spoon to create waves. Torch with a kitchen torch or broiler until browned.
