Lemon Pie
Classic lemon meringue pie with tangy lemon curd filling and fluffy toasted meringue in a buttery crust.
Equipment
Ingredients
Crust
all-purpose flour (cold)
200 g
unsalted butter (cold, cubed)
113 g
granulated sugar
25 g
salt
3 g
ice water (cold)
45 ml
Lemon Filling
granulated sugar
200 g
corn starch
30 g
salt
1 g
water
360 ml
fresh lemon juice
120 ml
lemon zest
15 g
large egg yolks
4 piece
unsalted butter
30 g
Meringue Topping
large egg whites
4 piece
granulated sugar
200 g
cream of tartar
1 g
vanilla extract
5 ml
Instructions
Make the pie crust
Combine flour, sugar and salt, then cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together.
Chill and roll the dough
Wrap dough and chill for 30 minutes. Roll out on floured surface to fit 23 cm pie dish.
Blind bake the crust
Line crust with parchment, fill with pie weights and bake at 190°C for 15 minutes. Remove weights and bake 5 minutes more until lightly golden.
Prepare lemon filling
Whisk sugar, cornstarch and salt in saucepan. Gradually whisk in water, then lemon juice and zest. Cook over medium heat, stirring constantly, until mixture thickens and bubbles.
Temper and finish filling
Whisk egg yolks in bowl. Slowly add 1 cup of hot lemon mixture while whisking, then return to saucepan. Cook 2 minutes more. Remove from heat, stir in butter until melted.
Fill and cool pie
Pour hot filling into baked crust. Let cool to room temperature, then refrigerate at least 2 hours until set.
Make meringue
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks. Beat in vanilla.
Top and brown pie
Spread meringue over chilled filling, sealing edges. Bake at 200°C for 8-10 minutes until golden brown peaks form.
Cool and serve
Cool pie completely before slicing. Serve chilled or at room temperature.
Storage
Best eaten within 2 days. Meringue may weep after 24 hours.
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