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 tsp salt
• 3-4 tbsp ice water

For the lemon curd filling:

• 1 cup granulated sugar
• 1/2 cup fresh lemon juice (from about 2-3 lemons)
• 5 large egg yolks (save the whites for the meringue)
• 8 tbsp unsalted butter

For the meringue topping:

• 4 large egg whites
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar

Step-by-Step Guide to Making Lemon Meringue Pie with Real Lemon Curd

Step 1: Prepare the Crust

1. 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.
2. 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.
3. Chill the dough. Shape the dough into a disc, wrap it in plastic, and refrigerate it for at least 30 minutes.
4. 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.

1. Combine sugar and lemon. In a medium saucepan, whisk together the sugar, lemon juice, and lemon zest until fully combined.
2. Add egg yolks. Whisk in the egg yolks until the mixture is smooth. The yolks will naturally thicken the lemon curd as it cooks.
3. 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.
4. 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

1. Beat the egg whites. In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
2. 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.
3. 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.
4. 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!