Lemon Meringue Pie

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Here is a detailed, from-scratch recipe to help you create the perfect pie.

Classic Lemon Meringue Pie

This recipe breaks down the process into three key components: the crust, the filling, and the meringue.

Yields: One 9-inch pie
Prep Time: 45 minutes
Bake Time: 20-30 minutes (crust) + 15-20 minutes (meringue)
Chill Time: 4+ hours

Ingredients:

For the Crust:

· 1 ¼ cups all-purpose flour
· ½ teaspoon salt
· 1 tablespoon granulated sugar
· ½ cup (1 stick) cold unsalted butter, cut into small cubes
· 3-4 tablespoons ice water

For the Lemon Filling:

· 1 ½ cups granulated sugar
· ⅓ cup cornstarch
· ¼ teaspoon salt
· 1 ½ cups water
· 4 large egg yolks (save the whites for the meringue!)
· 3 tablespoons unsalted butter
· ½ cup fresh lemon juice (from about 3-4 lemons)
· 2 tablespoons lemon zest
· 1 teaspoon vanilla extract (optional, but enhances flavor)

For the Meringue:

· 4 large egg whites, at room temperature
· ¼ teaspoon cream of tartar
· ½ cup granulated sugar
· ½ teaspoon vanilla extract

Instructions:

Part 1: The Crust (or use a pre-baked 9-inch shell)

  1. Make the Dough: In a food processor, pulse the flour, salt, and sugar to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse meal with pea-sized butter pieces.
  2. Add Water: While pulsing, gradually add the ice water, one tablespoon at a time, until the dough just begins to clump together.
  3. Chill: Turn the dough out onto a floured surface, shape it into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  4. Roll and Bake: Preheat oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork, line with parchment paper and pie weights (or dried beans), and bake for 15 minutes. Remove the weights and parchment and bake for another 10-15 minutes, or until golden brown. Let it cool completely. Reduce oven temperature to 350°F (175°C) for the meringue.

Part 2: The Lemon Filling

  1. Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  2. Add Water: Gradually whisk in the water until the mixture is smooth.
  3. Cook: Place the saucepan over medium heat, stirring constantly with a whisk. Bring the mixture to a boil. It will become very thick and translucent. Once boiling, continue to cook and whisk for 1 full minute.
  4. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly, while whisking the yolks constantly, pour about 1 cup of the hot sugar mixture into the yolks to temper them. This prevents them from scrambling.
  5. Combine and Cook: Pour the tempered yolk mixture back into the saucepan with the remaining filling. Return to a boil over medium heat and cook for 2 more minutes, whisking constantly.
  6. Finish the Filling: Remove from heat. Immediately stir in the butter, fresh lemon juice, lemon zest, and vanilla extract (if using) until the butter is melted and everything is combined.
  7. Fill the Crust: Pour the hot filling directly into the cooled pie crust. Spread it evenly.

Part 3: The Meringue & Final Assembly

  1. Prepare Egg Whites: In the absolutely clean and grease-free bowl of a stand mixer (or with a hand mixer), beat the room-temperature egg whites and cream of tartar on medium speed until soft peaks form.
  2. Add Sugar: Gradually add the sugar, about 1 tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form. The sugar should be completely dissolved (rub a little meringue between your fingers; it should not feel gritty). Beat in the vanilla extract.
  3. Seal the Pie: Immediately spread the meringue over the hot lemon filling. Make sure to spread the meringue all the way to the edges of the crust, sealing it completely. This prevents the meringue from “weeping” or shrinking.
  4. Create Peaks: Use the back of a spoon to create attractive peaks and swirls in the meringue.
  5. Bake: Bake at 350°F (175°C) for 15-20 minutes, or until the meringue peaks are golden brown.
  6. Cool Completely: This is crucial! Place the pie on a wire rack and let it cool to room temperature. Then, refrigerate for at least 4 hours (or overnight) before slicing. This allows the filling to set properly.

Crucial Tips for Success:

· Prevent Weeping Meringue: The key is to spread the meringue onto HOT filling. This cooks the bottom of the meringue and creates a seal.
· Room Temperature Egg Whites: They whip up to a much greater volume than cold ones.
· No Grease! Even a tiny bit of grease or yolk in your egg whites will prevent them from whipping properly.
· Fresh Lemon Juice: Do not use bottled juice. The flavor of fresh lemons is irreplaceable.
· Cool Slowly: Rapid temperature changes are a major cause of a soupy filling and weeping meringue. Letting the pie cool gradually on a rack is essential.

Troubleshooting Common Issues:

· Watery Layer Between Filling and Meringue (Weeping): The meringue wasn’t sealed to the crust, or the pie was cooled too quickly.
· Filling is Runny: It may not have been boiled long enough. Cooking it for the full 1-2 minutes after it thickens is necessary for the cornstarch to reach its full thickening power.
· Meringue is Gritty: The sugar was added too quickly or wasn’t beaten long enough to dissolve fully.
· Meringue Shrinks: The pie wasn’t sealed to the edges of the crust.

Enjoy the process and the delicious, tangy-sweet result of your labor

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