Lemon Meringue Pie #BRMHolidays


Lemon meringue pie probably isn’t the first thing you think of around the holidays, but it’s definitely a favorite! I love the tart creamy filling and that pile of fluffy mile-high meringue on top! It’s pretty technical but with a few tips and tricks you can easily whip up a stunning pie in no time!

Lemon Meringue Pie

When it comes to baking from scratch, I like to use high-protein flour that produces high, well-textured light and airy baked goods. Bob’s Red Mill Organic Unbleached White Flour is perfect for pie dough, bread, cookies, cakes and so much more! I love how versatile it is and that it’s not enriched with additives. I also love their Whole Wheat Organic Flour and Gluten-Free 1 to 1 Baking Flour– I can’t wait to share more about those!!! There are going to be some seriously delicious whole wheat and gluten-free recipes flying out of my kitchen during this next month, so stay tuned! Anyway, back to the pie!

Lemon Meringue Pie

I started by making the crust. It’s a recipe that I’ve used several times and love more and more each time. It requires an egg yolk, a little sugar and some vanilla extract or vanilla bean paste. To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. You may need another teaspoon or two of cold water, but it depends on the climate you live in. Knead the dough into a ball, then pat flat and wrap with plastic wrap, refrigerate for 30 minutes.

Lemon Meringue Pie

After the dough has chilled, roll it out into a circle approximately ⅛” thick. Place into a 9-inch pie dish. Trim the dough (I like to use my kitchen shears, no knife needed) so that it sticks up at least 1/2 inch above the rim, then fold over and crimp with your fingers or a fork, for this pie I particularly like crimping it with my fingers. Using a fork, poke the bottom of the crust a few times, but don’t go all the way through to the pie dish. Place a piece of aluminum foil or parchment paper over top and pour in pie weights. I like to use rice or beans since I don’t own weights, it’s a cheap pantry-friendly alternative :) Place in the oven and blind bake at 325 degrees for 20 minutes, remove the foil and weights and bake for 5 more minutes or until pale golden brown. Allow to cool while preparing the filling.

Lemon Meringue Pie

Now comes the more tedious part. You’ve got to multi-task a bit here. Towards the end of cooking the filling you’ll want to whip up the meringue. So to make the filling, in a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. Stir in the milk, water, lemon juice and lemon zest (I prefer using milk to make it more rich and creamy, but traditionally all water is used). Cook over medium-high heat, stirring frequently, until mixture comes to a boil, then stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture, this will temper the eggs and prevent them from scrambling. Take extra care to go slow, because you definitely want a smooth curd! Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick.

Lemon Meringue Pie

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and vanilla for 1 minute on medium-high speed until frothy, then gradually beat in the cream of tartar and sugar, 1 tablespoon at a time, until the sugar is fully incorporated (adding it slowly will allow the whites to absorb the sugar, which is exactly what you want!). Turn speed up to medium-high beating until the mixture forms soft peaks. Add the cornstarch mixture, 1 tablespoon at a time, while the mixture is still beating. Continue to beat until stiff peaks, about 1-2 minutes. Remove the filling from heat, whisk in the vanilla extract, then pour into the baked pastry shell. Spread the meringue on top of the HOT filling, spreading it all the way to the crust. You want to make sure it touches the crust so that it seals the pie and prevents weeping. Weeping is the puddle of water that forms between the filling and the meringue and you definitely want to avoid that! Place in the oven and bake the pie until the meringue is lightly browned, about 15-20 minutes. Transfer to a wire rack and allow to cool until room temperature. Make sure your pie is completely cool before you slice it or place it in the refrigerator!

Lemon Meringue Pie

Cut, serve and enjoy! This lemon meringue pie is sure to become a family favorite. It’s perfectly sweet, tart and full of lemon flavor. And who doesn’t love toasty fluffy meringue?! Click here to download a $1 off coupon for any Bob’s Red Mill product!

Lemon Meringue Pie
 
Prep time
Cook time
Total time
 
This lemon meringue pie is bursting with both fresh lemon juice and lemon zest! It's sweet, tart and topped with mile-high meringue!
Author:
Yield: (1) 9-inch pie
Ingredients
  • For the crust:
  • 1¼ c. all-purpose flour
  • 1½ tbsp. granulated sugar
  • ¼ tsp. salt
  • 7 tbsp. butter, cold and cut into ¼" pieces
  • 1 egg yolk
  • ½ tsp. vanilla bean paste (or vanilla extract)
  • 2½ tbsp. ice water

  • For the filling:
  • 1½ c. granulated sugar
  • 2 tbsp. all-purpose flour
  • ¼ c. cornstarch
  • ¼ tsp. salt
  • 1¼ c. whole milk
  • 1 c. water
  • 3 lemons, juiced
  • 2 lemons, zested
  • 3 tablespoons butter
  • 6 egg yolks, lightly beaten
  • 1 tsp. vanilla extract

  • For the meringue:
  • 1 tbsp. cornstarch + ⅓ c. water, whisked together
  • ¼ tsp. cream of tartar
  • ⅓ c. granulated sugar
  • 4 large egg whites, room temperature
  • 1 tsp. vanilla extract
Directions
  1. To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 1 hour.
  2. After the dough has chilled, roll it out into a circle approximately ⅛" thick. Place into a 9-inch pie dish. Trim the dough so that it sticks up at least ½ inch above the rim, then fold over and crimp with your fingers or a fork. Using a fork lightly prick the bottom of the crust, taking care not to go all the way through. Place a piece of aluminum foil or parchment paper over top and pour in pie weights (see NOTES if you don't have weights). Place in the oven and bake at 325 degrees for 20 minutes, remove the foil and weights and bake for 5 more minutes or until pale golden brown. Allow to cool while preparing the filling.
  3. To make the filling, in a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. Stir in the milk, water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil, then stir in butter. Place egg yolks in a small bowl and gradually whisk in ½ cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick.
  4. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and vanilla for 1 minute on medium-high speed until frothy, then gradually beat in the cream of tartar and sugar, 1 tablespoon at a time, until the sugar is fully incorporated. Turn speed up to medium-high beating until the mixture forms soft peaks. Add the cornstarch mixture, 1 tablespoon at a time, while the mixture is still beating. Continue to beat until stiff peaks, about 1-2 minutes.
  5. Remove filling from heat, whisk in the vanilla extract, then pour into the baked pastry shell. Spread the meringue on top of the HOT filling, spreading all the way to the crust. You want to make sure it touches the crust so that it seals the pie and prevents weeping. Place in the oven and bake the pie until the meringue is lightly browned, about 15-20 minutes. Transfer to a wire rack and allow to cool until room temperature.
Notes
-If you don't own pie weights, simply fill the foil-lined crust with rice or beans. You can store them and reuse them time and time again!
-Meringues can be very difficult! Make sure your egg whites are a room temperature, that your bowl is clean and there isn't a trace of fat in it (from butter or egg yolk), SLOWLY add the sugar in and take care to spread over a HOT filling and push it all the way to the edges of the crust so that it seals the pie.

Recipe source: Life Made Simple

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.