How to Make a Classic Lemon Meringue Pie with a Flaky Crust

Making a classic lemon meringue pie with a flaky crust involves several key steps: preparing the flaky pie crust, making the lemon curd filling, and topping the pie with meringue. This dessert, with its balance of tart lemon filling and sweet, fluffy meringue, is a delightful treat. Here’s how to make it.

Ingredients

For the Flaky Pie Crust:

• 1 ¼ cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• 8 tablespoons cold unsalted butter, cut into small cubes
• 3-4 tablespoons ice water

For the Lemon Curd Filling:

• 1 ½ cups granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 4 large egg yolks, beaten
• 1 tablespoon grated lemon zest (from about 2 lemons)
• ½ cup fresh lemon juice (from about 3 lemons)
• 2 tablespoons unsalted butter

For the Meringue:

• 4 large egg whites
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Flaky Pie Crust

Start by making the crust, as it needs time to chill.

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your hands, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing gently after each addition. Continue adding water until the dough begins to come together.
4. Form and Chill the Dough: Turn the dough out onto a lightly floured surface, knead it a few times to bring it together, and form it into a disc. Wrap it in plastic wrap and refrigerate for at least 1 hour.

2. Roll Out and Pre-Bake the Pie Crust

After chilling, it’s time to roll out the dough.

1. Roll Out the Dough: On a floured surface, roll the dough out into a 12-inch circle. Fit the dough into a 9-inch pie dish, pressing it gently into the corners.
2. Chill the Dough: Refrigerate the dough-lined pie dish for about 15 minutes to ensure it keeps its shape when baking.
3. Pre-bake the Crust: Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 10-15 minutes, or until golden and fully cooked. Let it cool while you prepare the filling.

3. Make the Lemon Curd Filling

While the crust is cooling, start on the lemon curd filling.

1. Whisk Dry Ingredients: In a medium saucepan, combine the sugar, flour, cornstarch, and salt.
2. Add Liquid: Gradually whisk in the water, ensuring that the mixture is smooth.
3. Cook the Filling: Over medium heat, bring the mixture to a boil, stirring constantly. Once it begins to thicken, cook for an additional 1-2 minutes until the filling has a custard-like consistency.
4. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot lemon mixture to the egg yolks to temper them. Once the yolks are warmed, gradually whisk them back into the saucepan with the rest of the lemon mixture.
5. Add Lemon and Butter: Stir in the lemon zest, lemon juice, and butter. Continue cooking for another 2-3 minutes, or until the mixture thickens to the consistency of pudding.
6. Cool the Filling: Remove from the heat and let the lemon curd filling cool slightly before pouring it into the prepared pie crust.

4. Prepare the Meringue

While the lemon filling cools, make the meringue topping.

1. Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until foamy.
2. Add Cream of Tartar: Add the cream of tartar and continue beating until soft peaks form.
3. Add Sugar: Gradually add the sugar, one tablespoon at a time, while beating on high speed until stiff peaks form. The meringue should be glossy and hold its shape.
4. Add Vanilla: Once the meringue has reached stiff peaks, gently fold in the vanilla extract.

5. Assemble and Bake the Pie

Now that both the filling and meringue are ready, it’s time to assemble the pie.

1. Fill the Pie Crust: Pour the slightly cooled lemon curd filling into the baked pie crust, spreading it out evenly.
2. Top with Meringue: Spoon the meringue over the lemon filling, spreading it all the way to the edges of the crust to seal it. This will help prevent the meringue from shrinking during baking.
3. Bake the Pie: Preheat your oven to 350°F (175°C). Bake the pie for 10-15 minutes, or until the meringue is golden brown.
4. Cool the Pie: Remove the pie from the oven and let it cool at room temperature for 1-2 hours. Then, refrigerate it for at least 4 hours, or overnight, to allow the filling to set properly.

6. Serve and Enjoy

Once the pie is fully cooled and set, slice it and serve. The flaky crust, tangy lemon curd, and fluffy meringue will create a delicious, balanced treat that everyone will love.

Tips for Success

• Cold Ingredients: Keep the butter and water for the crust as cold as possible to ensure a flaky texture.
• Don’t Overmix the Meringue: Overmixing the meringue can cause it to break down and weep during baking. Aim for stiff, glossy peaks.
• Use Fresh Lemons: Fresh lemon juice and zest are key to achieving a bright, tart flavor in the filling.

Enjoy your classic lemon meringue pie with a perfect flaky crust!