Lemon Meringue Pie
Tomorrow is National Lemon Meringue Pie Day, which gives us a good reason to share one of our favorite recipes. Dig into this classic Lemon Meringue Pie complete with a homemade crust, tart lemon filling, and beautiful meringue topping.
As much as we love a good Lemon Meringue Pie, we know how time consuming it can be. We have a couple ideas to help cut down on time!
- To make this recipe less time consuming, try using a pre-made pie crust.
- Along with premade pie crusts, you can use our Keebler Graham Tart Shells (#1422) to make personal-sized pies! This is a great way to serve pie for a gathering.
Satisfy your sweet tooth!
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- Classic Cream Cake Mix: More Than a White Cake Mix!
- Sheri’s Strawberry Jell-o Salad
- Classic Blueberry Pie
- Fruit Tarts with a Cheesecake Filling
Dig into this classic Lemon Meringue Pie complete with a homemade crust, tart lemon filling, and beautiful meringue topping.
Lemon Meringue Pie
- First, prepare the pie crust by pulsing the flour, salt and sugar in a food processor. Add the butter, pulsing again until there are only a few pea-sized butter pieces. Add 2 Tbsp ice-cold water, pulsing again until dough is crumbly but will hold together (add more water, if needed). Be careful not to overmix.
- Then, carefully wrap the dough in cling wrap (#6127) and press into a 1-inch thick circle. Set in the fridge for 1 hour, or overnight. Next, roll the dough out to be approx. 13 inches round. Place into a pie dish sprayed with Bak-klene (#5564), gently pressing the dough into the edges. Place back into the fridge for two hours.
- Now, preheat oven to 375F. Trim off the extra dough and crimp the edges with a fork. Poke the bottom repeatedly with a fork, then set a piece of parchment paper (#1153) in the center with uncooked beans, then bake for 10 minutes. Carefully remove parchment paper and beans and bake for an additional 10 minutes, or until the crust is golden. Allow to cool.
- Next, start on the filling by whisking the sugar, cornstarch, and salt in a saucepan. Whisk in the lemon juice and 1 1/2 cups water. In a bowl, whisk the egg yolks. Then turn the element to medium heat to cook the sugar mixture, slowly whisking, until the mixture begins to thicken. Now, temper the yolks by slowly pouring half the sugar mixture into the bowl, continuously whisking. Whisk the tempered eggs back into the sugar mixture stirring with a rubber spatula, for a minute. Remove the pan from the heat and mix in the butter and lemon zest. Pour into the prepared pie crust and cover with cling wrap (#6127). Carefully set in the fridge while you prepare the meringue.
- For the meringue, whisk the egg white with sugar, cream of tartar, and salt. Set the bowl on a saucepan with simmering water, being careful to not let the bowl touch the bottom of the pan. Whisk constantly until the sugar is dissolved and the mixture is hot to the touch, then remove the bowl from the water and whisk in the vanilla until you get stiff peaks, about 5 to 6 minutes.
- Lastly, take the plastic wrap off the pie and gently place the meringue on top of the lemon filling. Use a rubber spatula to carefully spread the meringue to all the edges, then create peaks in the meringue. Now, broil for 1 to 2 minutes, or until the meringue is golden brown. Refrigerate for about 4 hours, or until the filling is totally set. Enjoy!