This “Classic Tangy Lemon Meringue Pie” is a show-stopping dessert that masterfully combines a symphony of textures and flavors: a flaky, buttery crust, a rich and velvety lemon curd, and a towering, cloud-like meringue topping. As beautifully illustrated in the accompanying image, a perfect slice of this pie stands proudly on a white plate, showcasing its distinct layers. The golden-brown, crimped crust forms a sturdy base, holding a substantial creamy pale yellow filling that transitions into a glossy, translucent, darker yellow lemon curd. The entire creation is crowned with a generous swirl of pristine white whipped cream, elegantly dusted with powdered sugar, and brightly garnished with vibrant yellow lemon zest, adding both visual appeal and an aromatic citrus punch. This pie is a celebration of contrasting elements that come together in perfect harmony: the crispness of the crust, the smooth tang of the lemon, and the airy sweetness of the meringue (or whipped cream, as pictured). It’s a dessert that evokes feelings of comfort and nostalgia, often associated with family gatherings and celebratory meals. While the image shows whipped cream, the classic “Meringue” in the name implies the traditional fluffy, baked egg white topping, which this recipe will aim to provide while acknowledging the visual alternative. Achieving the perfect balance of tart and sweet in the lemon filling, along with a perfectly baked, stable meringue (or whipped cream), is the hallmark of a truly great lemon pie. This comprehensive recipe guides you through each step, ensuring a dazzling and delicious result that will impress any guest.
Ingredients:
- For the Pie Crust (Homemade or Store-Bought):
- 1 ¼ cups (150g) all-purpose flour
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, very cold and cut into ½-inch cubes
- ¼ cup (60ml) ice water (plus 1-2 tablespoons more if needed)
- For the Lemon Curd Filling:
- 1 ½ cups (360ml) granulated sugar
- ½ cup (60g) cornstarch
- ¼ teaspoon salt
- 1 ½ cups (360ml) cold water
- 3 large egg yolks, lightly beaten
- ½ cup (120ml) fresh lemon juice (from 3-4 medium lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest (from 1-2 lemons, for extra flavor)
- For the Meringue Topping (Classic Lemon Meringue Style):
- 3 large egg whites, room temperature (ensure no trace of yolk)
- ¼ teaspoon cream of tartar
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- For Garnish (as pictured):
- Powdered sugar, for dusting
- Fresh lemon zest, for sprinkling
- Equipment:
- 9-inch pie plate
- Large mixing bowls (at least 2)
- Medium saucepan
- Whisk
- Rubber spatula
- Electric mixer (stand mixer or hand-held)
- Piping bag with a star tip (optional, for meringue)
- Wire cooling rack
- Small fine-mesh sieve (for powdered sugar)
- Microplane or zester (for lemon zest)
- Spatula for serving
Instructions:
Part 1: Prepare and Bake the Pie Crust
- Prepare Dough: In a large bowl, whisk together the flour and salt. Add the very cold, cubed butter. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Be careful not to overmix.
- Chill Dough: Gather the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and Fit: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
- Blind Bake: Prick the bottom and sides of the pie crust with a fork. Line the crust with parchment paper and fill with pie weights, dried beans, or rice. Blind bake in a preheated oven at 400∘F (200∘C) for 15 minutes. Remove the parchment and weights, then continue baking for another 5-7 minutes, or until the crust is lightly golden. This step prevents a soggy bottom.
- Cool: Remove the baked crust from the oven and set it on a wire cooling rack while you prepare the filling. Reduce oven temperature to 350∘F (175∘C) if baking meringue.
Part 2: Prepare the Tangy Lemon Curd Filling
- Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Add Liquids (Cold): Gradually whisk in the cold water until smooth.
- Cook Base: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, still whisking. It will be thick and clear.
- Temper Egg Yolks: In a separate small bowl, lightly beat the egg yolks. Slowly drizzle about ½ cup of the hot cornstarch mixture into the beaten egg yolks, whisking constantly. This tempering step prevents the yolks from scrambling.
- Add Yolks to Pan: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cornstarch mixture, whisking constantly.
- Finish Cooking: Continue to cook over medium heat, whisking constantly, for another 1-2 minutes, until the filling is very thick and glossy.
- Add Butter and Flavorings: Remove the saucepan from the heat. Stir in the fresh lemon juice, unsalted butter, and lemon zest until the butter is melted and fully incorporated. The filling should be smooth and vibrant.
- Pour into Crust: Pour the hot lemon curd filling immediately into the prepared, partially cooled pie crust. Spread evenly with a spatula.
Part 3: Prepare the Meringue Topping
- Whip Egg Whites: In a very clean, dry large mixing bowl (preferably metal or glass), beat the egg whites with an electric mixer on medium speed until foamy.
- Add Cream of Tartar: Add the cream of tartar and continue beating until soft peaks form.
- Gradually Add Sugar: Gradually add the granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form and the sugar is completely dissolved. Rub a little meringue between your fingers; it should feel smooth, not gritty. Beat in the vanilla extract during the last minute.
- Top the Pie: Spoon the meringue over the hot lemon filling, spreading it all the way to the edges of the crust to seal it and prevent shrinkage. You can create decorative swirls and peaks using the back of a spoon or a piping bag with a star tip.
- Bake Meringue: Bake the pie in the preheated 350∘F (175∘C) oven for 10-15 minutes, or until the meringue peaks are beautifully golden brown. [Note: The image shows whipped cream, not baked meringue, but this recipe provides the classic meringue method for “Lemon Meringue Pie.” If you prefer whipped cream, skip this baking step and add chilled whipped cream just before serving.]
Part 4: Cool and Serve
- Cool Completely: Remove the pie from the oven and place it on a wire cooling rack. Allow the pie to cool completely at room temperature for at least 2-3 hours, then refrigerate for at least another 2-4 hours, or until thoroughly chilled and set. This is crucial for the filling to firm up and for clean slices.
- Garnish and Serve: Once thoroughly chilled, slice the “Classic Tangy Lemon Meringue Pie” with a sharp, warm knife. Before serving each slice, dust generously with powdered sugar and sprinkle with fresh lemon zest, as pictured.
- Storage: Store any leftover pie loosely covered in the refrigerator for up to 3 days. Meringue-topped pies are best enjoyed the day they are made, as the meringue can weep.
Tips for Success:
- Cold Butter for Crust: Using very cold butter and ice water for the crust helps create a flaky texture.
- Squeeze Lemons: Use fresh lemon juice for the best flavor.
- Temper Egg Yolks: This step is essential to prevent the egg yolks from scrambling when added to the hot mixture.
- Clean Meringue Bowl: Ensure the bowl and beaters for the meringue are completely free of grease, otherwise, the egg whites will not whip properly.
- Seal Meringue to Crust: When spreading the meringue, make sure it touches the pie crust all the way around to prevent shrinkage during baking.
- Chill Time: Allow sufficient chilling time. This is critical for the lemon filling to set properly, ensuring a clean slice.
- Whipped Cream Alternative: If you prefer the look and taste of the pie in the image with whipped cream, simply omit the meringue step. Instead, pipe or spoon sweetened whipped cream onto the cooled and chilled lemon pie just before serving, and then garnish with powdered sugar and lemon zest.
Enjoy this delightful and zesty “Classic Tangy Lemon Meringue Pie!”