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Master Lemon Meringue Pie

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Recipe

The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.

 

Yield

16 servings

Prep

45 min

Cook

1 min

Ready

3 hrs

Ingredients

Amount Measure Ingredient Features
Crust
1 ¼ cups all-purpose flour
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1 tablespoon sugar
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¼ teaspoon salt
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6 tablespoons butter
cold
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2 tablespoons vegetable shortening
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water
ice water
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Filling
1 ¼ cups sugar
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5 tablespoons cornstarch
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1 cup milk
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½ cup water
cold
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teaspoon salt
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6 large egg yolks
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cup lemon juice
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2 tablespoons lemon zest
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1 ½ tablespoons -
limoncello (optional)
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2 tablespoons butter
cold and in pieces
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Meringue
4 large egg whites
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¼ teaspoon cream of tartar
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1 pinch salt
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6 tablespoons powdered sugar
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Ingredients

Amount Measure Ingredient Features
Crust:
296 ml all-purpose flour
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15 ml sugar
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1.3 ml salt
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9E+1 ml butter
cold
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3E+1 ml vegetable shortening
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1 x water
ice water
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Filling:
296 ml sugar
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75 ml cornstarch
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237 ml milk
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118 ml water
cold
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0.6 ml salt
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6 large egg yolks
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158 ml lemon juice
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3E+1 ml lemon zest
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23 ml -
limoncello (optional)
*
3E+1 ml butter
cold and in pieces
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Meringue:
4 large egg whites
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1.3 ml cream of tartar
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1 pinch salt
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9E+1 ml powdered sugar
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Directions

Prepare crust:

Combine dry ingredients.

With food processor, pastry blender, or hands, mix in butter and shortening until they resemble peas.

Slowly add ice water until the dough holds together.

Flatten into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Remove dough, roll out to fit an 8 to 10 inch pie pan.

Line pie pan and cover with parchment and weights--dry beans or rice can work.

Bake until crust is set—12 minutes. Remove weights and parchment and bake until lightly colored—another 8 to 10 minutes. Cool on rack.

Prepare filling:

Combine sugar, cornstarch, milk, water, and a pinch of salt in large saucepan, whisk to combine, bring to simmer over medium heat, whisking occasionally.

As mixture begins to turn clear and thicken (4 to 5 minutes), whisk in egg yolks 2 at a time—should be the thickness of pudding at this point.

Slowly add lemon juice and limoncello whisking constantly.

Return to simmer.

Remove from heat and pour into prepared crust.

Prepare meringue topping:

Beat egg whites, cream of tartar and remaining pinch of salt until soft peaks form.

Gradually beat in confectioners sugar until glossy stiff peaks form.

Pipe, or dollop meringue onto hot filling—spread all the way to edges.

Preheat boiler and cook until meringue is set—1-2 minutes, or put in a 325 F oven for 14 to 16 minutes.

Cool completely before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 21838% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 119mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 2%
Sugars g
Protein 7g
Vitamin A 6% Vitamin C 9%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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