Zesty Lemon Meringue Delight (Printable version)
Tangy lemon filling topped with toasted, fluffy meringue for a refreshing citrus dessert highlight.
# What you need:
→ Pie Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 teaspoon salt
03 - 1/2 cup unsalted butter, cold, cubed
04 - 3 to 4 tablespoons ice water
→ Lemon Filling
05 - 1 cup granulated sugar
06 - 1/4 cup cornstarch
07 - 1/4 teaspoon salt
08 - 1 1/4 cups water
09 - 1/2 cup freshly squeezed lemon juice (about 3 to 4 lemons)
10 - 1 tablespoon finely grated lemon zest
11 - 3 large egg yolks
12 - 2 tablespoons unsalted butter
→ Meringue
13 - 3 large egg whites
14 - 1/4 teaspoon cream of tartar
15 - 1/2 cup granulated sugar
16 - 1/2 teaspoon vanilla extract
# How To:
01 - Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Shape into a disk, wrap, and refrigerate for 30 minutes. Roll out dough on floured surface, fit into 9-inch pie dish. Trim and crimp edges. Line with parchment and fill with pie weights. Bake at 400°F for 15 minutes, remove weights, bake 10 more minutes. Allow to cool.
02 - Whisk sugar, cornstarch, and salt in a saucepan. Gradually stir in water, lemon juice, and zest. Cook over medium heat, stirring constantly until mixture thickens and bubbles. In a separate bowl, whisk egg yolks. Temper yolks by whisking in a spoonful of hot lemon mixture, then return to saucepan. Cook for 2 minutes while stirring continuously. Remove from heat and stir in butter. Pour filling into cooled crust.
03 - Beat egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add sugar while beating until stiff and glossy peaks form. Beat in vanilla extract. Spread meringue evenly over hot lemon filling, sealing edges to crust.
04 - Bake at 350°F for 15 to 18 minutes until meringue is golden brown. Cool completely at room temperature, then refrigerate for at least 1 hour before serving.
# Expert Advice:
01 -
- The filling strikes that rare balance where tart and sweet don't compete, they amplify each other.
- Toasting the meringue gives you those caramelized edges that taste faintly of marshmallow.
- It's impressive enough for guests but forgiving enough that small imperfections just make it look homemade.
- Every bite feels like biting into cold sunshine.
02 -
- The meringue must touch the crust all around or it will shrink and weep as it cools, I learned this after my first attempt slid right off.
- Spread meringue over hot filling, not cold, so the heat cooks the bottom layer and prevents that soggy, undercooked layer.
- Don't skip tempering the yolks or you'll end up with sweet lemon scrambled eggs instead of silky custard.
03 -
- Zest your lemons before juicing them, it's nearly impossible to zest a juiced lemon without frustration.
- If your meringue weeps, it usually means the sugar didn't dissolve fully, beat it longer until it feels smooth between your fingers.
- A torch gives you more control over browning the meringue than the oven, just wave it gently over the peaks until they're golden.
- Let the pie chill completely before slicing or the filling will ooze, patience here makes all the difference.