Lemon Meringue Pie

Lemon Meringue Pie is a classic recipe with 3 simple components: pie crust, lemon curd, and meringue topping. This recipe calls for a deep dish pie plate.

📝 Ingredients

• 180 grams (1 1/2 cups) all-purpose flour
• 1/2 teaspoon salt
• 85 grams (6 tablespoons) unsalted butter, cold and cut into small cubes
• 30 grams (2 1/2 tablespoons) shortening
• 57-85 grams (4-6 tablespoons, 60-90 milliliters) ice water
• 145 grams (8 large) egg yolks
• 38 grams (5 tablespoons) cornstarch
• 267 grams (1 1/3 cups) granulated sugar
• 1/4 teaspoon kosher salt
• 360 grams (1 1/2 cups, 360 milliliters) fresh lemon juice, from about 6 medium or 5 large lemons
• 2 teaspoons lemon zest
• 85 grams (6 tablespoons) unsalted butter, cubed
• 112 grams (about 4 large) egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 170 grams (3/4 cup + 1 1/2 tablespoons) granulated sugar
• 1/4 teaspoon salt
• 3/4 teaspoon vanilla extract

👨‍🍳 Instructions

1. 1Read through this recipe in its entirety to...: Read through this recipe in its entirety to get a feel for the workflow.
2. 2Measure out all of the ingredients and gather...: Measure out all of the ingredients and gather the equipment.
3. 3In a large mixing bowl, whisk together the...: In a large mixing bowl, whisk together the flour (180 grams/ 1 ½ cups) and salt (½ teaspoon).
4. 4Add the shortening (30 grams/ 2 ½ tablespoons)...: Add the shortening (30 grams/ 2 ½ tablespoons) and cold butter (85 grams/ 6 tablespoons) to the bowl and toss with your hands so all of the fat is coated with flour. Use the tips of your fingers and thumbs to press down on all of the pieces of fat, creating little sheets of fat throughout your mixture. If it feels like the fat is starting to melt, pop the bowl in the refrigerator for 5-10 minutes before continuing. Continue working the fat through the flour until all of the fat has been worked through and ranges in size from peas to walnuts throughout.
5. 5Add the ice water (57-85 grams/ 4-6 tablespoons)...: Add the ice water (57-85 grams/ 4-6 tablespoons) little by little into the mixture. Fold the mixture gently with a silicone spatula to incorporate. Use a light hand to slowly hydrate the flour as you add more water. You may not need all of the water. Once large clumps of dough start forming, gather the dough up and press it together. If it crumbles then you need to add a little more water. If it holds together then you are ready to chill the dough.
6. 6Bring the dough together on your counter and...: Bring the dough together on your counter and press into one mass and knead very gently for one or two turns to bring it into a cohesive dough.
7. 7Press flat into a round disk and wrap...: Press flat into a round disk and wrap in plastic wrap. Chill in the refrigerator for a minimum of 30 minutes (or overnight) to allow the gluten to relax and the flour to fully hydrate.
8. 8Preheat the oven to 400°F/205°C.
9. 9Lightly flour a clean work surface and place...: Lightly flour a clean work surface and place your chilled dough on top. Lightly flour the top of the dough and your rolling pin. As you roll the dough, lift it up, turn it, and redistribute flour underneath it every few rolls to prevent sticking. Roll the dough out to about 1 ½ - 2-inches (4 -5 cm) wider than your 9 inch (23 cm) deep dish pie dish all the way around. This is important so that your dough doesn’t need to stretch to fit down into the plate, which can cause it to shrink.
10. 10Set the rolling pin in the middle and...: Set the rolling pin in the middle and fold the dough in half over the rolling pin. Gently transfer it into the pie plate, unrolling it off the rolling pin.
11. 11Lift up on the sides of the crust...: Lift up on the sides of the crust to allow it to fall naturally into the pie plate without having to stretch it.
12. 12If there are places that don’t have quite...: If there are places that don’t have quite enough dough to hang over the edge, you can patch it with pieces from the other side.
13. 13Trim the excess dough leaving about ½-inch overhang...: Trim the excess dough leaving about ½-inch overhang all the way around the pie plate. Fold the extra dough under, creating a lip all the way around and crimp the edges. Using a fork, dock the crust a few times on the bottom and up the sides.
14. 14Place a piece of parchment paper over top...: Place a piece of parchment paper over top of the pie crust and fill it with dry beans, rice, or pie weights; they should fill the pan all the way to the top. This will help the crust hold its shape and not shrink while baking. I typically use dried beans for this and save them to reuse.
15. 15Optional: I suggest placing your crust in the...: Optional: I suggest placing your crust in the freezer for at least 10 minutes or in the refrigerator for at least 30 minutes to firm up before baking to prevent shrinkage.
16. 16Bake in the bottom third of the oven...: Bake in the bottom third of the oven for 20 minutes.
17. 17Remove the parchment paper and pie weights from...: Remove the parchment paper and pie weights from the crust. Return the crust to the oven and bake for another 12-15 minutes, until the bottom is golden brown and fully set. Set aside to cool while making the filing.
18. 18Whisk the egg yolks (145 grams, 8 large)...: Whisk the egg yolks (145 grams, 8 large) together in a medium bowl and set aside.
19. 19In a medium saucepan, whisk the cornstarch (38...: In a medium saucepan, whisk the cornstarch (38 grams, 5 tablespoons) if using, sugar (267 grams, 1 ⅓ cups), salt (¼ teaspoon), and lemon juice (360 grams, 1 ½ cups) together.
20. 20Heat over medium-low heat, whisking continuously until the...: Heat over medium-low heat, whisking continuously until the mixture comes to a boil and thickens.
21. 21Once the mixture has boiled for about 1...: Once the mixture has boiled for about 1 minute and has thickened, temper the egg yolks by slowly streaming in about a third of the hot liquid while whisking continuously.
22. 22Add the egg yolk mixture into the pot...: Add the egg yolk mixture into the pot with the rest of the hot liquid and continue heating on medium-low heat while whisking continuously. When the mixture comes back to a boil, cook for about 3 minutes longer. It should coat the back of a spoon and if you trace a line with your finger across the spoon the line should remain visible.
23. 23Pour the curd through a fine-mesh sieve into...: Pour the curd through a fine-mesh sieve into a bowl. Add the lemon zest (2 teaspoons) and the butter (85 grams, 6 tablespoons) and whisk to combine.
24. 24Pour the warm lemon curd directly into the...: Pour the warm lemon curd directly into the baked pie crust and smooth with a spatula. Place a piece of plastic wrap right on top of the curd to prevent a film from forming while you make the meringue topping. Make the meringue immediately so that the lemon curd stays warm.
25. 25Set a medium saucepan filled about halfway with...: Set a medium saucepan filled about halfway with water on the stove over medium-low heat to bring to a simmer.
26. 26Combine all of the ingredients together including the...: Combine all of the ingredients together including the egg whites (112 grams), cream of tartar (½ teaspoon), granulated sugar (170 grams), salt (¼ teaspoon), and vanilla extract (¾ teaspoon) in the bowl of a stand mixer, or in a heatproof bowl. Whisk to combine.
27. 27Set the bowl over the pan of simmering...: Set the bowl over the pan of simmering water. If the water is touching the bowl, pour a bit of it out.
28. 28Stir with the whisk continuously, but do not...: Stir with the whisk continuously, but do not whip air into the mixture. Check the mixture periodically by rubbing it between your fingers until there is no grittiness. If you have a thermometer, the mixture should reach 160°F/71°C.
29. 29Once the mixture feels smooth between your fingers,...: Once the mixture feels smooth between your fingers, transfer the bowl to a stand mixer fitted with a whisk attachment. Alternatively, you can use a hand mixer.
30. 30Whip on medium-high speed until the mixture cools...: Whip on medium-high speed until the mixture cools down and holds stiff peaks, about 5-7 minutes.
31. 31Dollop the meringue over the warm lemon curd...: Dollop the meringue over the warm lemon curd and use the back of a spatula to create swoops in the meringue for aesthetic purposes. You may not need to use all of the meringue.
32. 32Bake at 425°F/220°C for 4-5 minutes until browned....: Bake at 425°F/220°C for 4-5 minutes until browned. Alternatively, you can use a culinary torch to brown the top.
33. 33Chill the pie for at least 2 hours...: Chill the pie for at least 2 hours before serving.