Craving a bright and tangy treat? You are about to master the Sky-High Lemon Meringue Pie, a truly show-stopping lemon dessert that’s easier to make than you think. This classic offers a perfect balance of zesty lemon and sweet, fluffy meringue, making it a delightful addition to any meal.
Key Ingredients & Substitutions
- Lemons: Freshly squeezed lemon juice and zest are crucial for the best flavor. Bottled juice won’t give you the same vibrant taste.
- Eggs: Separate yolks for the curd, whites for the meringue. Use large eggs for consistent results.
- Cornstarch: This helps thicken the lemon curd. All-purpose flour can be substituted, but cornstarch yields a clearer curd.
- Granulated Sugar: Essential for both the curd and the meringue. You can slightly adjust to your sweetness preference.
Ingredients
For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into cubes
- ¼ – ½ cup ice water
For the Lemon Filling:
- 1 ¼ cups granulated sugar
- ⅓ cup cornstarch
- ⅛ teaspoon salt
- 1 ½ cups water
- 4 large egg yolks
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the Meringue Topping:
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
How Much Time Will You Need?
- Total Time: 1 hour 45 minutes
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Servings: 8
- Tools Needed: 9-inch pie plate, whisk, saucepans, electric mixer
Step-by-Step Instructions
1. Prepare Your Pie Crust
First, you will combine flour and salt in a bowl. Next, cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together. Form a disc, wrap it, and chill it for 30 minutes.
2. Blind Bake the Crust
You will then roll out your chilled dough and place it into a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove the weights and bake for another 5-7 minutes until lightly golden. Let it cool completely.
3. Make the Lemon Filling
In a medium saucepan, you will whisk together sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove it from the heat.
4. Temper the Egg Yolks
In a small bowl, you will lightly beat the egg yolks. Slowly whisk about half a cup of the hot cornstarch mixture into the yolks to temper them. Then, pour the tempered yolks back into the saucepan with the remaining cornstarch mixture, whisking constantly.
5. Finish the Lemon Curd
Return the saucepan to medium heat and cook, stirring constantly, for 1-2 minutes until the filling is very thick. Remove from heat and stir in the lemon juice, lemon zest, and butter until combined and smooth. Pour the hot lemon filling into your cooled pie crust.
6. Prepare the Meringue
In a clean, dry bowl, you will beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form.
7. Top and Bake the Meringue
Carefully spread the meringue over the hot lemon filling, making sure to seal it to the edges of the crust to prevent shrinking. You can create decorative swirls with the back of a spoon. Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown.
8. Cool Your Pie
Finally, you will let the Sky-High Lemon Meringue Pie cool completely on a wire rack at room temperature for at least 3-4 hours, or preferably in the refrigerator for several hours, before slicing and serving. This ensures the filling sets properly, giving you perfect lemon dessert slices.
Variation Ideas
- Lime Meringue Pie: Substitute lemon juice and zest with lime for a different citrus twist.
- Graham Cracker Crust: For a less traditional but delicious base, use a pre-made graham cracker crust.
- Toasted Coconut: Sprinkle toasted coconut flakes over the meringue before baking for added flavor and texture.
Storage Instructions
You can store your Sky-High Lemon Meringue Pie in the refrigerator, loosely covered, for up to 2-3 days. The meringue tends to weep over time, so it’s best enjoyed fresh. Freezing is not recommended as it can affect the texture of both the filling and the meringue.
Frequently Asked Questions (FAQ)
Q: Why did my meringue shrink?
A: You likely didn’t seal the meringue completely to the edges of the pie crust. Ensure it touches the crust all around to prevent shrinkage.
Q: Can I use bottled lemon juice?
A: While possible, fresh lemon juice provides a much brighter and more authentic lemon dessert flavor.
Q: My lemon filling is too runny. What went wrong?
A: The filling needs to be cooked until it’s very thick and bubbles for a minute or two. Ensure you’ve used the correct amount of cornstarch and cooked it long enough.
Q: How do I get those tall meringue peaks?
A: You need to beat the egg whites with cream of tartar until soft peaks form, then gradually add sugar and continue beating until stiff, glossy peaks.
Q: Can I make the pie crust ahead of time?
A: Yes, you can prepare and blind bake the pie crust a day in advance and store it at room temperature.
Q: Why did my meringue “weep” or get watery?
A: This can happen if the meringue is undercooked or if the pie is stored in a humid environment. Ensure the meringue is golden brown, indicating it’s cooked through.