Who doesn’t love lemon meringue pie, especially on Mother’s day?! It’s tangy and sweet and hits all the right spots. The creaminess of the meringue balances the tang of the lemon curd and a sweet pastry crust makes this pie a home run every time.
This pie takes time to make so plan ahead. Enjoy!
Preparation: 1 hour (+ Inactive time: 1 hour)
- 8 ounces all-purpose flour
- 4 ounces cold unsalted butter
- 3 ounces sugar
- 1 egg
- Zest of 1 lemon
- 8 ounces lemon juice (4 lemons)
- 5 ounces sugar
- 3 Tablespoons cornstarch
- 2 egg yolks
- 2 ounces butter
- 2 egg whites
- 3 ounces sugar
- For the pastry, pulse flour and sugar in a food processor. Then, slowly add in butter in small pieces until mixture looks like large crumbs. Add the egg and pulse until mixture just comes together in a ball. Turn dough out on floured surface and kneed until smooth. Roll out pastry on a well-floured surface. Line the pie dish with the pastry and prick the bottom with a fork. Chill for at least one hour before using.
- Pre-heat oven to 400 degrees and heavily grease an 8-inch pie dish.
- Remove pastry from fridge and blind-bake (pre-bake the pie with baking beans or rice on top) the crust for 15 minutes. Remove the beans/rice and cook for 3 more minutes. Remove from oven.
- Reduce oven temperature to 350.
- While the pastry is baking, make the filling. For the filling, stir the lemon zest, juice and sugar in a pot, heat until sugar dissolves.
- Dissolve the cornstarch in 2 tablespoons of cold water.
- Boil lemon mixture and add in cornstarch mixture. Cook for 1 minute, or until thickened.
- Remove from heat, cool and add in beaten egg yolks and butter.
- Pour mixture into pastry and let cool.
- For the meringue, whisk egg whites in large bowl until soft peaks form. Slowly mix in sugar until stiff, shiny peaks form. Spoon it on top of tart and spread out to the edges. Swirl the top and bake for 15 minutes until lightly browned.
- Remove tart from oven and let cool before serving.
Adapted from ainsley’s friends and family cookbook.