This Lemon Meringue Pie is a sugar pie crust topped with a creamy lemon filling and fluffy brown sugar meringue.
With a little bit of effort in the kitchen, I ended up having this amazingly delicious Lemon Meringue Pie from Dinner at the Zoo! It is totally worth it! Believe me!
Lemon Meringue Pie Recipe
FOR THE CRUST:
2 1/2 cups flour, all-purpose or plain (plus more to dust)
1/2 tablespoon sugar
1/2 teaspoon salt
225 grams butter, cold (diced into small cubes)
6 tablespoon ice water
FOR THE FILLING:
6 large eggs
1 1/2 cup sugar
1 tablespoon lemon zest, finely grated
3/4 cup lemon juice, freshly squeezed
1 cup heavy cream
FOR THE MERINGUE:
3/4 cup egg whites
1/4 teaspoon cream of tartar
1 1/2 cups light brown sugar, firmly packed
1/2 cup – 1 cup water, or just enough to cover the sugar
How to Make Lemon Meringue Pie?
1. Preheat oven to 180 degrees C.
2. MAKE CRUST: In a food processor, mix flour, sugar, salt and cold butter until it resembles crumbs. Add iced cold water and mix it until it comes together like a dough, but still a bit crumbly. Put it out on a lightly floured surface, cut the dough into 2, make a ball and flatten them a bit. Wrap them with Glad wrap and leave them in the fridge for 30 minutes to 1 hour. After the dough has been cooled, take them out of the fridge and roll them out, make round pie crust(s) that will fit into your pie pan. Press the crust to mould into your pie pan. Seam the edge depending on your preference. Poke the pie crust with a fork. Bake blind (with baking beans or rice) in a preheated oven (180 degrees C), for 10-15 minutes.
3. MAKE FILLING: In a bowl, whisk the eggs and sugar together until smooth. Add lemon juice until thoroughly incorporated. Add in the cream and whisk until combined. Strain the filling through a sieve and stir in the lemon zest. The filling will still be liquid at this point, don’t worry, it will be set when it has cooled.
4. Take the baking beans or rice from your pie, slowly pour the filling into the pie crust. If you have leftover, just pour it into a dish and bake it along with the tart for later on.
5. Bake the tart for 35 – 40 minutes until the centre is set. Cool the tart on a rack about 10 minutes, and then refrigerate it for at least an hour.
6. MAKE MERINGUE: Place the egg whites and cream of tartar into a stand mixer with a whisk attachment. Add the brown sugar into a medium heavy saucepan. Add just enough water to cover the sugar. At this stage, you can put candy thermometer on the saucepan and turn the heat to high. Watch until the sugar reaches 240 degrees, start whipping the egg whites by turning your mixer to high speed, until its foamy and starting to thicken. When the sugar reaches 245 degrees, remove the candy thermometer from the saucepan and turn the mixer speed down to medium. Pour the sugar syrup into the egg whites in a thin, steady stream. Continue whipping until the meringue reaches the firm peak stage. Immediately spread the meringue over the tart using a large spoon or offset spatula. Use a torch to brown the outside of the meringue or pop it in the oven until the meringue has browned. Store the tart in the fridge until ready to serve.
Serve and enjoy this Lemon Meringue Pie with family and friends!
- You can make the pie crust or tart in advances and store in the fridge for 2 days. It can also be frozen for a month.
- This recipe works for a 9-inch pie pan.
- Poke the pie crust before bake blind or called pre-baking (baking the pie crust without the filling).
- When adding the sugar syrup into the whipped egg whites, make sure to pour it in a thin, steady stream avoiding the whisk.
- If you don’t have a torch to brown the outside of the meringue, you can pop the tart back to the oven until the meringue is nice and brown. Cool the tart on the rack, before storing it in the fridge until ready to serve.
Did you make this Lemon Meringue Pie? Please leave a comment below.