Lemon Meringue Pie
The Perfect Summer Dessert
INGREDIENTS:
For the Crust
Ingredients:
1 ¼ cup all purpose flour
1/4 tsp salt
8 tbsp unsalted butter, cold
2-4 tbsp ice water
For Lemon Curd
1 1/3 cup freshly squeezed lemon juice
5 eggs
6 egg yolks
1 1/2 cups white granulated sugar
1 cup unsalted butter
1 tsp vanilla
For Meringue
4 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
DIRECTIONS:
Prepare the pie crust first. Cut butter into small cubes and drop it into a food processor along with the flour and salt. Pulse the butter and flour together for a few minutes, until fine crumbs form. Add the water with the food processor running, until a dough ball forms. Remove the dough from the processor and shape it into a disk. Wrap it well with plastic wrap and refrigerate for a minimum of 4 hour or make it the day before and chill overnight.
Preheat the oven to 425F. Roll out the dough on a lightly floured work surface until it’s a few inches larger than your pie tin. Transfer the dough into the pie tin and press the dough very gently into the bottom and sides. Bake the crust for about 40 minutes, or until it’s golden brown.
For the lemon curd filling. Place eggs, egg yolks and sugar into a mixing bowl. Whisk until the mixture is thick and pale. Pour the egg mixture into a stainless-steel saucepan and add the lemon juice. Cook the lemon curd over medium heat, stirring constantly for about 5 minutes, until the lemon curd thickens. Remove it from the heat and add the butter and vanilla, whisking until the butter is completely melted. Let it cool down for at least 30 minutes before using.
Lower oven temperature to 375F/190C. Pour the lemon curd into the baked pie crust, spreading it evenly to the edges. Bake the pie for another 15-20 minutes, then remove from the oven and chill it for at least 2 hours.
For the Meringue, whip the egg whites until they are glossy and smooth, then add the cream of tartar. Slowly add the sugar about a tablespoon at a time, beating after each addition until the sugar is incorporated. Continue beating until stiff peaks form. Spread meringue on top of pie. If desired, use a kitchen torch to burn the meringue. Enjoy!
From The Food Lab at Style Sonata
SHOP THIS STORY
