Lemon Meringue Pie – Sugar Spun Run

This basic lemon meringue pie recipe yields a wonderfully set filling and billowy meringue that gained’t weep–each single time! It’s made 100% from scratch with simply 10 components. Recipe features a how-to video!

Good Lemon Meringue Pie Recipe

In case you’ve ever struggled with making lemon meringue pie–whether or not it’s a filling that’s too runny or a meringue that’s too watery–right now’s recipe is for you!

Truthfully, I averted this recipe for for too lengthy. Like my pink velvet cake (took me years to strategy that one!), I uncared for to develop a lemon meringue pie recipe just because it was a dish that I simply didn’t love. In my expertise, this pie was by no means nice to eat; I disliked the unfastened, watery lemon filling and the weepy layer that at all times puddled between the meringue and the filling. The feel simply threw every part off for me!

However, as with that pink velvet cake, my sister insisted I wanted to share a model. So I started working, and within the trenches (no, severely, it felt like we had been within the trenches), I found options for the widespread issues that pop up making lemon meringue pie.

I now perceive why the meringue is so typically weepy–I can recall a very unhappy slice with a deflated, moist meringue that puddled all around the plate. Even Luke, sometimes aggressive together with his dessert fork, wouldn’t dare contact this pie. “Mother, that is disgusting” he stated. And he was proper.

It took plenty of pies gone fallacious, tried-and-true pie recipes, and even my grandmother’s pie recipe carved on her pie plate (I used to be SO SAD that one didn’t work out–I even tried it a number of instances simply to make sure!) as a way to arrive the place we’re right now. However wow, was it value it!

What to anticipate from my perfected recipe:

• Flawless, tart, vivid and straightforward filling with true, actual lemon taste (no field mixes). It’s agency sufficient to slice, however nonetheless tender sufficient to take care of that basic texture and soften in your mouth. Oh, and there’s no must mood any eggs to make it!
• Loads of meringue that billows fantastically over the pie layer. I designed my recipe to have a beneficiant quantity of meringue for making these beautiful peaks and whorls over the pie, as a result of what’s a lemon meringue pie with out them?
• Completely no weepy meringue. This was so necessary to me with this recipe. Now you’ll have to roll up your sleeves and soiled an additional dish, however the payoff is value it. It’s not ridiculous or difficult work, nevertheless it does require love. Good pies take some effort!
• Crisp, buttery crust. We will’t overlook the crust! Blind baking the pie crust beforehand means there will likely be no soggy bottoms right here, thank goodness.

Let’s get baking!

What You Want

My lemon meringue recipe sticks with basic, fundamental components. Listed below are a very powerful ones we’ll be utilizing.

• Lemons. Recent lemons are a should right here–bottled lemon juice merely gained’t lower it. Be sure to zest your lemons earlier than juicing them.
• Eggs. We’ll be utilizing 5 complete eggs on this lemon meringue pie recipe. The yolks will go within the lemon filling (it’s just like lemon curd!) and the whites will go within the meringue topping (so no waste or leftovers!). Be certain that once you separate them that you just don’t let any yolk get into your whites, or you’ll have to begin over. Additionally, utilizing eggs which are at room temperature, as they have a tendency to whip quicker and better than chilly egg whites.
• Cornstarch. This works to assist stabilize and thicken the bottom of the pie, preserving it from being too unfastened or runny.
• Cream of tartar. In case you’ve made meringue cookies or macarons, you understand how useful cream of tartar will be for stabilizing egg whites. We’ll use it right here for the very same cause.
• Vanilla. Many recipes skip the vanilla within the meringue, however I believe it provides an additional particular, nearly marshmallow-like contact.
• Pie dough. As at all times, I like to recommend making your individual pie crust as a substitute of utilizing a store-bought crust. Even higher, use my pie crust recipe! It’s not as straightforward as store-bought, nevertheless it’s so good and filled with taste. And it’s virtually foolproof, because it comes collectively within the meals processor.

SAM’S TIP: Even the tiniest drop of egg yolk can forestall your egg whites from whipping to stiff peaks, so be very cautious when separating your eggs! Additionally, be sure the bowl and utensils you intend to make use of in your meringue are utterly clear, dry, and grease-free.

Keep in mind, that is simply an outline of the components I used and why. For the complete recipe please scroll all the way down to the tip of the put up!

The right way to Make Lemon Meringue Pie

Blind-Bake the Crust

1. Roll out your chilled pie dough, then switch it to a 9″ pie plate. Crimp or flute the perimeters, then place within the freezer for quarter-hour.
2. Place your pie plate on a baking sheet and line with parchment. Fill with pie weights, then place in your preheated oven for quarter-hour.
3. Egg wash: take away the crust from the oven, fastidiously carry out the parchment and pie weights, and put aside. Poke the underside crust with a fork, then brush throughout with egg wash (this helps maintain the pie crust from changing into soggy).
4. Bake for a further 10-12 minutes or till the crust is starting to show golden brown, then let cool utterly.

Make the Lemon Filling

Since I made the meringue a tad extra difficult, I needed to search out different methods to simplify the pie, and I used to be in a position to do that within the filling. My model comes along with no must mood eggs (this methodology is just like what I take advantage of for my pastry cream, and it really works like a dream!)

1. Whisk collectively the sugar, cornstarch, and salt in a medium saucepan, then drizzle within the lemon juice whereas whisking. Hold whisking till the combination is clean and mixed.
2. Whisk within the egg yolks and lemon zest, then drizzle within the water.
3. Prepare dinner slightly below medium warmth whereas whisking continuously. As soon as the combination thickens, take away it from the warmth.
4. Pour the curd by means of a nice mesh strainer and right into a heatproof bowl. A nice mesh strainer is essential right here, if any bits of egg cooked or any lumps fashioned whereas cooking, the strainer will catch them so your filling will likely be utterly clean.
5. Add the butter and whisk till clean and totally integrated.
6. Pour the filling into your cooled crust and put aside. I wish to tent mine with foil so the filling stays heat–this helps the filling and meringue stick collectively and avoids that slippery, weepy layer that nobody desires to search out of their pie.

Make the Meringue

To forestall the meringue from weeping and to assist it maintain its form, we’re technically utilizing a Swiss meringue (whereas most lemon meringue pies use French meringue such as you’d discover in my macarons or meringues).

In case you’ve made my marshmallow frosting or Swiss meringue buttercream, you’ve accomplished this earlier than; it’s not difficult and is a good way to stabilize the meringue so that you don’t have to fret about undercooking it within the oven (an enormous weeping wrongdoer). Swiss meringue additionally stands up higher to humidity and different points that set off weeping!

1. Whisk collectively the cream of tartar, sugar, and salt in a clear, dry, grease-free bowl. Add the egg whites and whisk till integrated, then place over a double boiler that’s simmering on medium-low warmth (the underside of your bowl mustn’t contact the water!).
2. Whisk continuously till the sugar dissolves; check this by fastidiously rubbing a small drop of the combination between your fingers (it’ll be sizzling, watch out and let it cool first!) — you shouldn’t really feel any grit from the sugar granules!
3. Take away the bowl from the warmth, dry it off, then place in a stand mixer. Beat on medium excessive velocity till the meringue reaches thick, stiff, and shiny peaks. Add the vanilla extract and stir till mixed.
4. Gently scoop the meringue over the pie filling and use the again of a spoon or spatula to create peaks. Bake for a further 10-12 minutes or till the peaks are starting to show a pleasant brown shade. Let the pie cool to room temperature for an hour, then place within the fridge to relax for about 4 hours earlier than slicing and serving.

SAM’S TIP: Be certain that the underside of your bowl doesn’t contact the water when place in your double boiler; it ought to keep suspended! I typically use my stand mixer bowl and a medium saucepan, then I can simply dry off the underside of the bowl and place it on my stand mixer with the whisk attachment to simply make my meringue.

Often Requested Questions

I do know lots of you’ve gotten been trying ahead to this recipe, and I can’t wait to listen to the way you prefer it!

Take pleasure in!

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