Lemon Meringue Pie
- 1 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter
- 1/4 cup ice water
- 1 cup sugar
- 1/3 cup cornstarch
- 1/2 tsp salt
- 1 cup water
- 1/2 cup milk
- 4 egg yolks
- 1 Tb unsalted butter
- 2 large lemons, zested and juiced
- 4 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup sugar
- Make the pie dough: In a food processor (or use 2 forks or pastry cutter), pulse together flour, salt, and butter until crumbly. Slowly add ice water, 1 tablespoon at a time, until the dough comes together when pinched. Transfer to a floured work surface and knead until dough comes together. Roll dough out to a 13-inch circle. Place in 9-inch pie pan, cut off excess and crim the edges. Freeze pie crust for about 30 minutes.
- Preheat oven to 400°F. Use pie weights or dried beans and blind bake the pie crust for about 20 minutes. Remove from oven and turn the temperature down to 350°F.
- Make the filling: In a medium saucepan, whisk together sugar, cornstarch, salt, water, and milk over medium heat until it reaches a gentle boil and is thickening. In a medium bowl, whisk together egg yolks. Pour in about 1/2 cup of the sugar mixture and whisk to temper the eggs. Return eggs back to the sugar mixture, whisking frequently. Add butter, lemon juice, and zest and whisk until butter is melted. Remove from heat and set aside.
- Make the meringue: In a large bowl, beat egg whites and cream of tartar until it forms soft peaks. Add sugar and continue to beat until it forms stiff peaks.
- Pour the filling into the baked pie pan, top with meringue. Return to oven and bake for 12-15 minutes, or until the tops of the meringue is golden brown. Rest on a cooling rack until it reaches room temperature, cool for about 1 hour in the refrigerator before serving.
- For dramatic effects, I chose to use 6 egg whites, 3/4 cup sugar, and 1/2 tsp cream of tartar. The recipe will give you around 2/3 of the height of the meringues.
One thought on “Mile High Lemon Meringue Pie”
Beautiful, I love lemon pie.