Monday, September 12, 2011

Lemon Meringue Pie

I'm pretty sure that if fruits were associated with emotions, lemons would be the happy fruit! Maybe it's because of their freshness or their bright color. I love lemons, and the following recipe is a great example of the freshness that lemons bring to food!

This Lemon Meringue Pie is delicious! It's fresh, it's sour, it's sweet, and the crust is perfectly flaky and buttery! It's delicious and has very clean flavors, and will most certainly impress your guests! Although this pie may look a little intimidating and complicated to make, if you follow these steps carefully, it will come out perfectly!

(Recipe from Whisk Kid)


For the crust:
1 cup all purpose flour
1/2 tsp salt
8 tbs (1 stick) unsalted butter, chilled and diced
2 tbs ice water

For the filling:
4 egg yolks, room temperature
4 egg whites, room temperature
1 cup sugar
2 tbs flour
3 tbs cornstarch
1/4 tsp salt
1 1/2 cups water
Juice and zest of 2 lemons
2 tbs unsalted butter, softened
6 tbs powdered sugar


1. First, prepare your pie crust. Combine the flour, butter, and salt until your mixture resembles coarse meal. While still mixing, begin adding your ice water until the dough holds together (I only needed 2 tbs of it, you may need more/less).

2. Wrap your dough in plastic wrap and let it rest in the fridge for 30 minutes. Meanwhile, preheat your oven to 425 deg F. After the 30 minutes in the fridge, roll your dough between two pieces of plastic wrap into a large enough circle to fit inside a 9 inch pie dish. Transfer it into the greased dish and press into the sides. Prick the crust with a fork a couple times, then line it with foil and pour beans into it. Bake at 425 deg F for 20 minutes, then take out and remove foil and beans, and return to the oven for another 5 minutes until browned a little bit. Set aside.

3. Next, prepare your filling. Separate your egg yolks and whites, and place the four yolks in a glass bowl. Whisk them a little bit.

4. In a medium sized saucepan, combine the sugar, flour, cornstarch and salt (don't turn the heat on yet). Next, add the water, lemon juice and lemon zest and begin cooking until the mixture comes to a boil (stir constantly), then add the butter. Take the pan off the heat and pour 1/2 cup of the mixture into your egg yolks and whisk immediately (so you don't get scrambled eggs!), and then pour the egg yolk mixture back into the sugar mixture, and return to your stove, and continue cooking until it thickens up. Once it's nice and thick, pour it into your pie crust. Preheat your oven to 350 deg F now.

5. Now prepare your meringue. In your electric mixer, whip your four egg whites. Add the 6 tbs of sugar and continue mixing until you get stiff peaks in your meringue. Then spread the meringue over your filled pie, and seal at the edges of the crust. *Note* Transfer the meringue onto the filled pie in parts, don't pour the whole thing at once. It may start sinking into the filling a little, but that's ok, keep spreading gently, and make nice peaks with your spatula.

6. Bake at 350 deg F for about 10 minutes, your meringue should start browning nicely! Let the pie cool and set for up to 3 hours (this is important, as the filling may be pretty runny at first, but once it sets, every slice will hold its shape nicely!)

Happy Baking, Everyone!

I will be linking to:

Jam HandsTip Junkie handmade projectsThe Shabby Nest


  1. Your meringue is amazing! really outstanding looking pie!

  2. I love lemon desserts (probably my favorite). Yum!!

  3. YUM! I LOVE your recipe! Would you come over to CAST PARTY WEDNESDAY tomorrow and share your recipe with us?
    I hope to see you there!

  4. I'm trying this for my Dad's 92nd of his very favorite pies that my Mother used to make all the time. It looks great!


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