Wow, this is incredibly tasty and indulgent! Definitely a favorite!
Lemon Meringue Pie
This recipe highlights the perfect balance between a bright, tangy lemon curd filling and a fluffy, golden meringue topping. With attention to cooling and careful meringue preparation, the result is a beautifully finished and delicious dessert.
Ingredients
For One 8-inch Deep Dish Lemon Meringue Pie:
Pie Base:
| Ingredient | Quantity |
|---|---|
| Pie dough | 1/2 recipe |
| Lemon curd | 1 recipe |
For the Meringue Topping:
| Ingredient | Quantity |
|---|---|
| Egg whites (large) | 6 (198g) |
| Sugar | 3/4 cup (150g) |
| Cream of tartar | 1/2 teaspoon |
Instructions
- Prepare the Pie Shell and Lemon Curd:
Ensure the pie shell is fully baked and the lemon curd is prepared, cooled, and set inside the shell before beginning the meringue. - Cooling Note:
Since this recipe uses a delicate lemon curd (rather than a cornstarch-based filling), it’s best to cool the curd before topping with meringue. If applying meringue to warm filling, work quickly to cool the pie immediately after. - Preheat Oven:
Set your oven to 375°F (190°C). - Begin the Meringue:
In a stand mixer fitted with the whisk attachment, add room temperature egg whites and cream of tartar. Beat on medium speed until the whites turn foamy. - Whip to Medium-Firm Peaks:
Gradually increase to high speed. Once soft peaks begin forming, add sugar slowly, about 1 tablespoon at a time. Continue whipping until medium-firm peaks form—the meringue should hold its shape but the tips may curl slightly. - Top the Pie:
Spoon the meringue over the cooled lemon curd, piling it high and using the back of a spoon or spatula to create decorative peaks or swirls. - Bake the Meringue:
Bake in the preheated oven for 15–20 minutes, or until the meringue is lightly browned and puffed. - Cool Completely:
Let the pie cool to room temperature before serving. It’s best enjoyed shortly after cooling, but it can be chilled briefly if necessary.
