Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Meringue Pie #SundaySupper

★★★★★

4.5 from 4 reviews
  • Total Time: 5 hours 30 minutes
  • Yield: 8 slices 1x

Ingredients

Scale

Crust

  • 2 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 ½ sticks unsalted butter, cold and cubed
  • ½ cup vegetable shortening
  • 4–7 tablespoons cold water

Filling

  • 1 1/4 cups granulated sugar
  • 5 tablespoons cornstarch
  • 1 cup milk (I used almond)
  • 1/2 cup cold water
  • 1/8 teaspoon salt
  • 6 large egg yolks
  • 2/3 cup freshly squeezed lemon juice
  • 2 tablespoons lemon zest
  • 1 1/2 tablespoons lemon vodka or limoncello
  • 2 tablespoons unsalted butter, cold, cubed

Meringue

  • ½ cup water
  • 1 ½ cups granulated sugar
  • 2 tablespoons light corn syrup or Lyle’s Golden Syrup
  • 5 large egg whites
  • ½ plus ⅛ teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract

Instructions

  1. Make the crust. In the bowl of a food processor, combine flour, sugar, and salt. Pulse to combine. Add shortening and butter. Pulse until the mixture resembles coarse meal. Add 4 tablespoons of water and pulse to combine. Add more water as needed, until the dough comes together when pressed. It should not be overly moist. Dump the dough onto plastic, wrap it up, forming it into a disc. Refrigerate it for at least 1 hour and up to overnight.
  2. After the dough has chilled, divide it into 2 almost equal pieces, because this is a one crust pie, I use more than half. But you may talk only half and freeze the other half, wrapped in plastic and foil and placed in a zipper bag for up to 3 months. Thaw overnight in the refrigerator before rolling and using. On a lightly floured surface, roll half of the crust so it is large enough to fit your pie pan. Press it into the pan. Put the pan back into the refrigerator for about 1 hour to chill.
  3. Preheat oven to 375 degrees F. After the crust has chilled, line it with parchment and fill the parchment with dried beans, rice, or pie weights. I actually used pecans because I didn’t have anything else and they came out pretty much perfectly toasted! Bake for 12 minutes. Remove the pie weights and parchment and continue baking for 10-15 minutes until light golden brown. Allow to cool completely.
  4. Make the filling. In a large non-reactive saucepan, whisk together sugar, cornstarch, milk, water, and salt over medium heat. Bring to a simmer and continue to simmer until the mixture thickens substantially about 3 minutes. Whisking constantly, add the egg yolks two at a time. Then slowly drizzle in the lemon juice while whisking, followed by the lemon zest and lemon vodka. Continuing to whisk, add in the butter 1 piece at a time and then return to a simmer. After it has simmered, remove from the heat and immediately pour into the prepared pie crust.
  5. Make the meringue. In a small saucepan, combine water, sugar, and corn syrup or golden syrup over medium heat. Stir frequently until the sugar is dissolved and the mixture is clear. Once this happens, attach a candy thermometer, raise the heat to medium-high, and stop stirring. Allow the mixture to come to 240 degrees F on the candy thermometer.
  6. In the meantime, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high until frothy. Add the cream of tartar. Continue beating on medium-high until the egg whites form stiff peaks.
  7. When the egg whites have formed stiff peaks and the sugar mixture has reached 240, remove the syrup from the heat and turn the mixer to medium-low. Slowly and immediately begin drizzling the syrup into the egg whites, trying not to get it on the sides of the bowl. If the whites are done whipping before the syrup is done, turn them off until the syrup reaches 235, then turn them back on to make sure they are fluffy. If the syrup is done before the whites, turn the heat down or remove it from the heat for a minute or so.
  8. Once the syrup is drizzled into the whites, turn the mixer back up to medium-high and beat for about 7 minutes, until the bottom of the bowl is cool and the meringue is thick, glossy, and voluminous. Add the vanilla and mix about 1 minute more. Meringue may be stored in the refrigerator for up to 2 days. I recommend doing this as it makes assembling the pie easier.
  9. Once the filling is in the pie crust and the meringue is prepared, put the meringue over the filling, covering it completely. It is best to apply the meringue while the filling is still hot. Place pie in a preheated broiler for 1-2 minutes to brown and set the meringue. Do not walk away from the broiler. Keep a very close watch on the pie as this will happen quickly. Allow the pie to cool at room temperature for about 30 minutes, before refrigerating until completely chilled, about 3 hours. May be stored in the refrigerator for up to 2 days. Pie may not be frozen.

Notes

Crust recipe adapted from Bobby Flay
Filling recipe adapted from Emeril Lagasse

  • Prep Time: 5 hours
  • Cook Time: 30 minutes

Find it online: https://piesandplots.net/lemon-meringue-pie-sundaysupper/