To make the perfect meringue pie with a crispy crust, the key is to pay attention to each step, ensuring the crust is properly baked, the filling is smooth and set, and the meringue is light, fluffy, and golden brown. Here’s a detailed guide on how to make this delicious dessert.
Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
For the Lemon Filling:
- 1 ½ cups sugar
- 6 large egg yolks (save the whites for the meringue)
- ¼ cup cornstarch
- 1 ½ cups water
- 1 tablespoon unsalted butter
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- Pinch of salt
For the Meringue:
- 6 large egg whites (from the yolks above)
- ½ teaspoon cream of tartar
- 1 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Prepare the Pie Crust
Start by making the pie crust. In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to incorporate the butter into the flour mixture until it resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes to rest.
Once the dough has chilled, roll it out on a lightly floured surface to fit your pie dish. Press it into the dish and trim any excess dough. Prick the bottom of the crust with a fork to prevent bubbling, and line it with parchment paper or aluminum foil. Fill with pie weights or dried beans to keep the crust from puffing up.
Preheat the oven to 375°F (190°C). Bake the crust for 15-20 minutes, then remove the weights and bake for an additional 10-15 minutes, or until the crust is golden brown. Let it cool completely.
2. Make the Lemon Filling
In a medium saucepan, whisk together the sugar, egg yolks, cornstarch, and water. Cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes.
Once thickened, remove from heat and stir in the butter, lemon zest, lemon juice, and a pinch of salt. Stir until the butter has melted and the mixture is smooth. Set aside to cool slightly.
Pour the lemon filling into the cooled pie crust, spreading it evenly.
3. Make the Meringue
In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, a little at a time, while continuing to beat until stiff peaks form. Add the vanilla extract and a pinch of salt and mix until fully combined.
4. Assemble the Pie
Carefully spread the meringue over the lemon filling, making sure it completely covers the filling and touches the edges of the crust. This helps to prevent the meringue from shrinking as it bakes.
Smooth the top of the meringue with a spatula, and create peaks with the back of the spatula for a decorative effect.
5. Bake the Pie
Preheat the oven to 350°F (175°C). Bake the pie for 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it to avoid overbaking, as meringue can burn quickly.
6. Cool and Serve
Once the pie is baked, remove it from the oven and let it cool completely on a wire rack. It’s best to let it cool for several hours, preferably overnight, to allow the meringue to set and the filling to firm up.
Slice the pie with a sharp knife and serve chilled. The combination of the crispy crust, smooth lemon filling, and light, fluffy meringue is sure to impress!
Tips for Perfect Meringue
- Make sure your bowls and beaters are clean and dry: Any grease or moisture can prevent the egg whites from whipping up properly.
- Use room-temperature eggs: Room-temperature egg whites will whip up more easily and create a fluffier meringue.
- Don’t overbeat the meringue: While you want stiff peaks, overbeating can cause the meringue to break down and weep.
- Seal the meringue to the edges: To prevent shrinking or weeping, ensure that the meringue is spread all the way to the edges of the crust, sealing it to the filling.
- Cool the pie slowly: Allow the pie to cool gradually at room temperature. If it cools too quickly, the meringue can crack.
Conclusion
Creating a meringue pie with a crispy crust requires some attention to detail, but the result is absolutely worth it. With a buttery, flaky crust, a smooth and tangy lemon filling, and a light, airy meringue that’s golden on top, this dessert is perfect for any occasion. Whether you’re serving it at a family gathering or a holiday dinner, the balance of textures and flavors will leave everyone asking for a second slice.