Lemon Meringue Pie
Serve this gorgeous lemon meringue pie at your next gathering! Your guests will adore the buttery, flaky crust, the tangy lemon filling, and the soft cloud of toasty meringue! Everything’s better when it’s made from scratch, and this classic dessert is no exception!
Yesterday was a wheel-spinning kind of day. Do you get those too? I just had so many ideas, things I wanted to do, and I didn’t know quite which way to direct my energy. So I ended up doing lots of different things and basically not really seeing anything fully through.
Hate when that happens. :/
Anyhow, of all the things I started working on, I decided that this would be the one I’d finally finish, and share today, because it’s light, citrus-y, and perfect for weekend entertaining.
If that’s what you’re going to be up to in the next few days. 😉 And if it’s not then you should probably reconsider your plans. It’s waaaay too gorgeous right now to be anywhere but outside, doing anything but relaxing with loved ones, and eating anything that’s not lick-your-lips delish.
Life’s just too short! And May is even shorter, so eat it all up while you still can!
We didn’t always have dessert when I was growing up, but I do remember lots of summer nights where my mom would defrost a lemon meringue pie she had picked up from the freezer section. It was always a favorite treat! And so I wanted to recreate that same dessert, only this time from scratch, and made from the freshest and best quality ingredients.
My favorite pie crust recipe forms the base, and friends, it just doesn’t get any better. Any butterier, or any flakier. The filling is from King Arthur Flour’s recipe, and it is so SPOT ON. Just sweet enough, tons of bright lemon tang, and that little bit of butter makes it linger on your tongue. The meringue is fluffy, puffy, and like a sweet vanilla cloud.
I used a pasteurized egg white product, just because my fridge is overrun with yolks from making batch after match of macarons. It worked out well- and I don’t always have luck with those liquified whites. In this case it was very good, even though it took a little longer for them to really whip up nice and stiff. You can use fresh egg whites if you’d prefer, but just know that they won’t be fully cooked.
I just love how you get that contrast within the swirls of meringue! The peaks are crunchy-tender and the valleys are soft and marshmallow-y… It’s amazing!
Just one word of advice! Don’t skip the step of chilling the pie before slicing. I foolishly made that rookie mistake and that is why you don’t see any pics of the sliced pie 😉 #shouldveknownbetter
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Serve this gorgeous Lemon Meringue Pie at your next gathering! Your guests will adore the buttery, flaky crust, the tangy lemon filling, and the soft cloud of toasty meringue! Everything's better when it's made from scratch, and this classic dessert is no exception!
- 1/2 batch Simply Perfect Pie Dough
Preheat the oven to 425 degrees F and roll the pie dough out to a thickness of about 1/8-inch.
Place it in an ungreased 9-inch diameter pie dish, trim away any excess, and roll the edges under. Pinch the edge between the thumb and forefinger to create a decorative edge, and prick the bottom a few times with the tines of a fork.
Bake for 15 minutes.
Place the sugar and cornstarch in a small pot, and slowly pour in the water, while whisking.
Place over medium-high heat, and bring to a boil, whisking occasionally. Allow the mixture to thicken over the heat, and boil for one minute.
Place the yolks in a mixing bowl, and whisk in about a cup of the hot sugar mixture.
Transfer back to the pot, and cook over medium heat, stirring constantly, for about a minute.
Remove from the heat and stir in the lemon juice, butter, zest, and vanilla. Pour the filling into the prepared crust.
In a large mixing bowl, whip the egg whites, cream of tartar, and salt until foamy.
Add the sugar, very slowly.
When soft peaks form, add the vanilla bean paste, and continue to whip on high speed until the meringue holds stiff peaks.
Preheat the oven to 400 degrees F.
Top the pie with the meringue, swirling the spatula to create peaks and valleys.
Bake the pie for 10 minutes or until lightly browned.
Cool completely in the refrigerator before slicing.