Lemon Meringue Pie Recipe2014-07-25
- Yield : One 9-inch Pie
- Servings : 10
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 4:00 h
This information is per serving.
Calories from Fat95
Serving Size:About 4 oz. (120 g)
Lemon meringue pie is an American favorite. While tart lemons are generally used you can substitute Meyer lemons in this recipe for a milder lemon flavor.
This Lemon meringue pie recipe is cool and refreshing with a hint of tartness, a light airy meringue, firm lemony filling, and flakey crust.
A 4 ounce (120 g) serving, 10 servings, has about 325 calories, 3 g of saturated fat, and 36 g of sugar. Increasing the serving size to one-eight pie provides 415 calories, 4 g of saturated fat, and 45 g of sugar.
A dessert providing 300 to 400 calories may seem excessive, but it is a fraction of the calories compared to most restaurant desserts that can exceed 1,000 calories. You control the serving size.
Raw Egg Safety
If you are concerned about using raw egg whites you can use meringue powder instead. The video shares differences between raw egg whites and meringue powder.
Lime Meringue Pie
If you like limes, substitute 1/2 cup (120 ml) of fresh or bottled lime juice for the lemon juice, and lime zest for lemon zest. Lime juice is less tart than lemon juice more like Meyer lemons. The picture slice of pie pictured is lime meringue.
- After incorporating last tablespoon of the cornstarch into the filling, heat filling on low 1 to 2 minutes to assure it is hot before filling the crust.
- Refrigerated, homemade meringue pies may develop sugar droplets.
- If you are concerned about eating undercooked egg whites, make the meringue using meringue powder instead of egg whites.
- 1 1/4 cups (170 g) all purpose flour
- 1/8 teaspoon (1.25 ml) kosher salt
- 1/3 cup plus 1 tablespoon (75 g) vegetable shortening
- 4 to 6 tablespoons (60-90ml) ice water
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (65 g) cornstarch
- 1 3/4 cups (420 ml) water
- 1/2 cup (120 ml) fresh lemon juice, strained
- 1 to 2 teaspoons (5-10 ml) lemon zest, grated
- 3 large egg yolks
- 1 tablespoon (14 g) unsalted butter
- 2 teaspoons (10 ml) corn starch
- 1/4 cup (60 ml) water
- 1/4 teaspoon (1.25 ml) cream of tartar
- 1/3 cup (65 g) granulated sugar
- 3 large egg whites at room temperature
Method of Preparation
In a medium bowl, mix flour and salt using a fork or whisk. Add shortening and use a pastry blender or two knives with a scissor action to cut the shortening and butter into the flour until mixture resembles course meal.
Sprinkle 4 tbsps. (60 ml) of water over the flour and work it in with your hand or a fork. Add water, if necessary, 1 tablespoon (15 ml) at a time until dough sticks together, but is not wet.
Shape dough into a 4 to 6 inch disk and proceed to Step 5 or, wrap with plastic wrap and refrigerate up to 2 days if making the dough in advance. If refrigerated more than 60 minutes allow the dough warm up until easily rolled.
Roll dough on a lightly floured surface or between two sheets of waxed paper or plastic wrap into a 12-inch (30.5 cm) circle about 1/8th inch (3 mm) thick.
Transfer dough to pie plate and work it into the corners without stretching the dough. Trim any dough extending more 1/2-inch (1.3 cm) beyond the plate rim. Fold overhanging dough under itself and flute edge or flatten against rim using a fork. Generously prick dough bottom and sides using a fork if crust is baked without pie weights to prevent the center from bulging.
Position oven rack in middle of oven and preheat to 450°F (230°C). Bake pie shell 10 to 12 minutes or until lightly browned. Cool completely on wire rack before filling.
In a heavy bottom 3 qt./L pan, whisk sugar and cornstarch. In a small bowl, whisk or stir with a fork water, lemon juice, and egg yolks until no yellow streaks remain (1 to 2 minutes). Whisk into sugar mixture.
Stir constantly with a whisk or wood spoon, over medium heat, until mixture thickens and boils. Boil, stirring constantly 3 minutes. Filling should be very thick. Remove from heat and stir in butter and lemon zest. Cover to keep hot until ready to assemble pie.
Preheat oven to 325°F (165°C).
Combine sugar and cream of tartar. In a small, heavy pan combine cornstarch and water. Heat on medium-low, stirring constantly until mixture thickens and becomes translucent. Remove from heat and allow to cool.
In a medium to large mixing bowl, add room temperature egg whites and beat on high sped using a hand mixer or medium speed with a stand mixer until frothy. Beat in sugar mixture 1 tablespoon (15 ml) at a time until sugar is incorporated and soft white peaks form.
Beat cornstarch mixture 1 tablespoon (15 ml) at a time into the egg whites. Continuing beating until meringue forms stiff peaks.
Pour hot filling into pie shell and level if needed. Using a clean spatula, begin adding meringue along the edge and then the center to preventing sinking. To prevent the meringue from shrinking, make sure meringue adheres to the crust edge. Use the back of a spoon to create peaks if desired.
Bake 25 to 30 minutes or until meringue is golden brown Transfer to wire rack and cool to room temperature. Serve at room temperature or refrigerate.