Classic PieWith Mile High Meringue
Delicious Lemon Meringue Pie! It’s easy as…….PIE! Here’s a classic all-time favorite with a creamy topping of perfect Swiss Meringue. This is the 🍋 lemon pie you dream of biting into. A crispy, flaky crust, with a tart and smooth lemon filling, topped with a mile-high mound of sweet and creamy Swiss Meringue that is light as air.
I certainly didn’t invent this pie, but I have combined a number of favorite elements that I think make for the best of the best and put them together.
What really takes this pie to the next level is the way the meringue is made. No separating or leaking and oozing on the sides of the pie. It’s perfect and delicious!
If you go to all the effort to bake a Lemon Meringue Pie, you might as well, make it with a Swiss Meringue. You won’t be sorry.
Lemon Meringue Pie! A Pretty Crust Edge? My Struggle Is Real……
I have been making homemade pies all my life. That’s right, from the crust to the whipped cream on top. But one thing is for sure, I’ve never mastered making a pretty edged pie crust. If you have some tips for me, I’m open to suggestions. I mean, I see people doing it all the time. But, I don’t let it stop me from trying.
👩🏻🍳 One thing I can say without a doubt…..if you follow this recipe, your crust will be super light, flaky and out of this world.
Making it beautiful, well, I’m not sure I can help with that part! But, I believe in you!
For the Crust
The base of this Lemon Meringue Pie is it’s perfect, light and flaky pie crust. Into the bowl of a food processor, add the flour, salt and sugar. Pulse a few times to combine. Next, add 1/2 cup of chilled, cubed butter.
Pulse again a few times until the texture is of oatmeal. Add 3 tablespoons of ice water and pulse 3-4 times to combine. The mixture is ready when it comes together when pinched. Add a tablespoon of water if necessary and pulse a few times.
Put the dough onto a layer of plastic wrap. Shape into a disk and refrigerate for at least 30 minutes.
Preheat oven to 400º.
Roll the dough to 1/8 inch and lay into a 9 inch pie plate. Trim the edges and crimp the edges. With a fork, dock the surface of the dough completely. Try to make the edges pretty. If you can’t you can try the old fork method I usually end up employing.
Mix the egg yolk with the cream and lightly brush the edges of the crust. Insert a piece of parchment into the center of the crust and fill with pie weights or dried beans.
Bake for 10-15 minutes, then remove the beans and continue to bake until lightly browned. Remove and let cool.
For the Lemon Meringue Pie Filling
Separate 7 eggs. Keep 5 of the yolks in a small bowl and whisk lightly. Set aside. Put the 7 egg whites into a small bowl and set aside for the meringue.
Zest lemons for a total of 2-3 tablespoons. Juice lemons and strain for 1/2 cup lemon juice, set aside.
Into a medium non-reactive heavy bottom pot, add 1/3 cups each of all purpose flour and cornstarch. Add 1/4 teaspoon salt, 1 1/4 granulated sugar and whisk to combine. On medium-low heat, slowly add 2 cups of cold water, whisking constantly. Once full incorporated, increase heat to medium and bring the mixture to a boil, whisking to keep it smooth, about 3-4 minutes.
Remove the pot from the heat and temper the egg yolks, by adding a small amount of the hot mixture to the egg yolks, whisking to combine. Once you’ve added about 1/2 a cup, slowly, whisking constantly, add the yolk mixture into the pot and return to the heat. Cook another 3 minutes.
Remove from heat and add the lemon juice and the zest, whisking to combine. Next, add the butter, a little at a time, whisking to incorporate before adding another piece of butter.
Continue until all the butter is combined. Transfer to a medium sized bowl. Cover with plastic and refrigerate.
Fill the crust with the filling, using an offset spatula to smooth the top. Refrigerate, covered with aluminum foil until ready to top with the meringue.
For the Swiss Meringue
Into a heat proof bowl, add the egg whites, 3/4 cups granulated sugar and 1/4 teaspoon of salt. Set over a pan of simmering water, making sure that the water is not hitting the bottom of the bowl. Whisk until warm and the sugar is dissolved. Remove from the heat and whip to stiff peaks.
Spread the meringue over the entire pie, making sure seal the edge of the crust with the meringue. This will keep the pie from oozing.
Broil until the top is lightly browned, watching constantly to not over cook.
Serve at room temperature. Enjoy!
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup butter, cold, cut into small squares
- 3-5 tablespoons ice water
- 1 egg yolk
- 1 tablespoon heavy cream
For the Lemon Curd
- 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 1/3 cup all purpose flour
- 1/4 cup butter, cut into small squares
- 5 egg yolks, lightly beaten
- 1/2 cup freshly squeezed lemon juice
- 3 tablespoons of lemon zest
- 1/4 teaspoon salt
For the Swiss Meringue
- 7 large egg whites, room temperature
- 3/4 cups granulated sugar
- 1/4 teaspoon salt
Instructions
For the Crust
- Into the bowl of a food processor, add the flour, salt and sugar. Pulse a few times to combine. Next, add 1/2 cup of chilled, cubed butter. Pulse again a few times until the texture is of oatmeal. Add 3 tablespoons of ice water and pulse 3-4 times to combine. The mixture is ready when it comes together when pinched. Add a tablespoon of water if necessary and pulse a few times.
- Put the dough onto a layer of plastic wrap. Shape into a disk and refrigerate for at least 30 minutes.
- Preheat oven to 400º.
- Roll the dough to 1/8 inch and lay into a 9 inch pie plate. Trim the edges and crimp the edges. With a fork, dock the surface of the dough completely. Mix the egg yolk with the cream and lightly brush the edges of the crust. Insert a piece of parchment into the center of the crust and fill with pie weights or dried beans.
- Bake for 10-15 minutes, then remove the beans and continue to bake until lightly browned. Remove and let cool.
For the Lemon Filling
- Separate 7 eggs. Keep 5 of the yolks in a small bowl and whisk lightly. Set aside. Put the 7 egg whites into a small bowl and set aside for the meringue.
- Zest lemons for a total of 2-3 tablespoons. Juice lemons and strain for 1/2 cup lemon juice, set aside.
- Into a medium non-reactive heavy bottom pot, add 1/3 cups each of all purpose flour and cornstarch. Add 1/4 teaspoon salt, 1 1/4 granulated sugar and whisk to combine. On medium-low heat, slowly add 2 cups of cold water, whisking constantly. Once full incorporated, increase heat to medium and bring the mixture to a boil, whisking to keep it smooth, about 3-4 minutes.
- Remove the pot from the heat and temper the egg yolks, by adding a small amount of the hot mixture to the egg yolks, whisking to combine. Once you've added about 1/2 a cup, slowly, whisking constantly, add the yolk mixture into the pot and return to the heat. Cook another 3 minutes.
- Remove from heat and add the lemon juice and the zest, whisking to combine. Next, add the butter, a little at a time, whisking to incorporate before adding another piece of butter. Continue until all the butter is combined. Transfer to a medium sized bowl. Cover with plastic and refrigerate.
- Fill the crust with the filling, using an offset spatula to smooth the top. Refrigerate, covered with aluminum foil until ready to top with the meringue.
For the Swiss Meringue
- Into a heat proof bowl, add the egg whites, 3/4 cups granulated sugar and 1/4 teaspoon of salt. Set over a pan of simmering water, making sure that the water is not hitting the bottom of the bowl. Whisk until warm and the sugar is dissolved. Remove from the heat and whip to stiff peaks.
- Spread the meringue over the entire pie, making sure to seal the meringue to the edge of the crust.
- Broil until the top is lightly browned, watching constantly to not over cook.
- Serve at room temperature. Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup butter, cold, cut into small squares
- 3-5 tablespoons ice water
- 1 egg yolk
- 1 tablespoon heavy cream
For the Lemon Curd
- 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 1/3 cup all purpose flour
- 1/4 cup butter, cut into small squares
- 5 egg yolks, lightly beaten
- 1/2 cup freshly squeezed lemon juice
- 3 tablespoons of lemon zest
- 1/4 teaspoon salt
For the Swiss Meringue
- 7 large egg whites, room temperature
- 3/4 cups granulated sugar
- 1/4 teaspoon salt
Instructions
For the Crust
- Into the bowl of a food processor, add the flour, salt and sugar. Pulse a few times to combine. Next, add 1/2 cup of chilled, cubed butter. Pulse again a few times until the texture is of oatmeal. Add 3 tablespoons of ice water and pulse 3-4 times to combine. The mixture is ready when it comes together when pinched. Add a tablespoon of water if necessary and pulse a few times.
- Put the dough onto a layer of plastic wrap. Shape into a disk and refrigerate for at least 30 minutes.
- Preheat oven to 400º.
- Roll the dough to 1/8 inch and lay into a 9 inch pie plate. Trim the edges and crimp the edges. With a fork, dock the surface of the dough completely. Mix the egg yolk with the cream and lightly brush the edges of the crust. Insert a piece of parchment into the center of the crust and fill with pie weights or dried beans.
- Bake for 10-15 minutes, then remove the beans and continue to bake until lightly browned. Remove and let cool.
For the Lemon Filling
- Separate 7 eggs. Keep 5 of the yolks in a small bowl and whisk lightly. Set aside. Put the 7 egg whites into a small bowl and set aside for the meringue.
- Zest lemons for a total of 2-3 tablespoons. Juice lemons and strain for 1/2 cup lemon juice, set aside.
- Into a medium non-reactive heavy bottom pot, add 1/3 cups each of all purpose flour and cornstarch. Add 1/4 teaspoon salt, 1 1/4 granulated sugar and whisk to combine. On medium-low heat, slowly add 2 cups of cold water, whisking constantly. Once full incorporated, increase heat to medium and bring the mixture to a boil, whisking to keep it smooth, about 3-4 minutes.
- Remove the pot from the heat and temper the egg yolks, by adding a small amount of the hot mixture to the egg yolks, whisking to combine. Once you've added about 1/2 a cup, slowly, whisking constantly, add the yolk mixture into the pot and return to the heat. Cook another 3 minutes.
- Remove from heat and add the lemon juice and the zest, whisking to combine. Next, add the butter, a little at a time, whisking to incorporate before adding another piece of butter. Continue until all the butter is combined. Transfer to a medium sized bowl. Cover with plastic and refrigerate.
- Fill the crust with the filling, using an offset spatula to smooth the top. Refrigerate, covered with aluminum foil until ready to top with the meringue.
For the Swiss Meringue
- Into a heat proof bowl, add the egg whites, 3/4 cups granulated sugar and 1/4 teaspoon of salt. Set over a pan of simmering water, making sure that the water is not hitting the bottom of the bowl. Whisk until warm and the sugar is dissolved. Remove from the heat and whip to stiff peaks.
- Spread the meringue over the entire pie, making sure to seal the meringue to the edge of the crust.
- Broil until the top is lightly browned, watching constantly to not over cook.
- Serve at room temperature. Enjoy!
