Classic Lemon Meringue Pie

Name: Classic Lemon Meringue Pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Ingredients: 1 1/3 cups all-purpose flour; 1/2 tsp salt; 1/2 cup shortening, cold; 3-4 Tbls ice water; 1 Tbls cold vodka; 1 1/4 cups sugar; 1/4 cup cornstarch; 3 Tbls all-purpose flour; 1/4 tsp salt; 1 1/2 cups water; 3 large egg yolks, lightly beaten (save the whites); 2 Tbls butter; 2 tsp grated lemon zest; 1/3 cup fresh lemon juice; 1/2 cup sugar, divided; 1 Tbls cornstarch; 1/2 cup cold water; 4 large egg whites, room temp; 1 tsp vanilla extract

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June 21, 2023

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Classic Lemon Meringue Pie

Yield: 8

Author: Traci Dolcemascolo

Prep time: 30 MinCook time: 25 MinTotal time: 55 Min

This is a foolproof recipe for a deliciously tangy lemon meringue pie with a flaky crust, tangy filling, and fluffy meringue. While the recipe requires several steps, the end result is definitely worth the effort and beats any store-bought version.

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Ingredients

Pie Crust

1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 cup shortening, cold
3-4 Tbls ice water
1 Tbls cold vodka

Filling

1 1/4 cups sugar
1/4 cup cornstarch
3 Tbls all-purpose flour
1/4 tsp salt
1 1/2 cups water
3 large egg yolks, lightly beaten (save the whites)
2 Tbls butter
2 tsp grated lemon zest
1/3 cup fresh lemon juice

Meringue

1/2 cup sugar, divided
1 Tbls cornstarch
1/2 cup cold water
4 large egg whites, room temp
1 tsp vanilla extract

Instructions

In a small bowl, combine flour and salt: cut in shortening until crumbly.
Gradually add 3 Tbls water and cold vodka, adding more water if necessary tossing with a fork until dough forms a ball. Do not overmix.
Roll out dough to fit a 9-inch pie plate. Transfer the crust to a pie pan. Trim to 1/2 inch beyond the rim of the plate, flute edge.
Bake at 425 until lightly browned, 12-15 minutes.
Meanwhile, in a large saucepan, combine sugar, cornstarch, flour, and salt.
Gradually stir in water until smooth.
Cook and stir over medium heat until thickened and bubbly. Reduce heat: cook and stir for 2 minutes longer.
Remove from heat. Stir a small amount of the hot filling into the egg yolks, and return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir for 2 minutes longer.
Remove from heat. Gently stir in butter and lemon zest.
Gradually stir in lemon juice just until combined. Cover and keep warm.
For the meringue, in a saucepan, combine 2 Tbls sugar and the cornstarch.
Gradually stir in cold water. Cook and stir over medium heat until the mixture is clear (do not boil). Remove from heat and keep warm.
Beat the egg whites, warm cornstarch mixture, and vanilla until soft peaks form.
Gradually beat in remaining sugar, 1 Tbls at a time. Beat on high until stiff peaks form and the sugar is dissolved (meringue will not be completely smooth).
Pour hot filling into the crust. Spread meringue evenly over the filling, sealing edge to the crust.
Bake at 350 F until the meringue is golden brown, about 25 minutes.
Cool the pie on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.