Lemon Meringue Pie

A classic dessert of lemon curd and fluffy meringue make for an amazing combination

Course Dessert

Cuisine American, British

Keyword Lemon, Meringue, Pie

Prep Time 1 30

Cook Time 30

Pie Dough Chilling Time 3

Servings Pie

Stand Mixer
Food Processor (Optional but if you're making the pie dough, a food processor makes it so much easier. You can also just buy premade pie crust)
Kitchen Torch (Optional but so much more fun to toast the meringue this way)

Measure out the flour, cornstarch, sugar, and salt and place in the freezer to cool for ten minutes.
Cut the butter into half-inch cubes and place in the freezer to cool.
Combine the milk and vinegar in a liquid measuring cup and stir to combine. Place in the fridge until ready to use
Place the chilled dry ingredients in the bowl of your food processor fitted with a metal blade and pulse once to combine.
Add the butter to the food processor.
Have the milk mixture ready and turn the food processor on. After a few seconds, slowly pour the milk mixture down the feed tube of the food processor. Once all of the milk has been added, turn off the food processor.
Turn the dough out onto a piece of cling film and shape into a flat disc. Wrap the dough tightly and place in the fridge to cool for at least one hour.
Take half of the dough and turn out onto a floured work surface. Using a rolling pin, roll out to a thickness of roughly 1/4" and a diameter of 13." Lay into a 9" pie tin and place in the fridge to chill for another 2 hours.
Trim the excess dough off with a paring knife and press down the edges with the tines of a fork. Prick the dough all over with the tines of a fork
Place a sheet of parchment paper on the dough and then fill with pie weights or uncooked beans over the top. Bake for ten minutes and then remove the pie weights. Bake for another 12 minutes or until edges are golden brown and center is a light golden color. Let the pie crust cool to room temperature

Combine the sugar, cornstarch, and salt in a medium sauce pan. Add the lemon juice and water to the mixture. Place the sauce pan over medium heat and whisk constantly until mixture is bubbling and very thick. Remove from heat.
Whisk the egg yolks in a separate medium bowl. Temper the egg yolks by pouring roughly half of the sugar mixture into the egg yolks, whisking constantly.
Once half of the sugar mixture has been added and the yolks are tempered, pour the yolk mixture back into the sauce pan and return to a low-medium heat, stirring constantly with a spatula. After mixture has come to a simmer, cook for 1 minute and then remove from heat
Stir in the lemon zest and butter and mix until fully combined. Pour the lemon curd directly into the baked pie crust or into a storage container if making this recipe in steps over a few days. Cover the lemon curd with a piece of cling film, pressing thee cling film into the curd and place in the fridge to cool.

Add the egg whites to the bowl of a stand mixer along with the sugar, cream of tartar, and salt. Whisk ingredients together to combine.
Place the bowl over a saucepan of simmering water. Ensure that the bowl is not touching the water. Cook the mixture, stirring constantly, until the sugar is dissolved and the mixture is hot to the touch. Transfer the bowl to the stand mixer and add the vanilla.
Whisk on medium-high speed until stiff peaks form, around 5-6 minutes.
Remove the pie from the fridge and take the cling film off of the curd. Mound the meringue on top of the curd and shape using an offset spatula to create swirls and peaks. Using a kitchen torch, toast the meringue until golden.
Place pie in the fridge until fillings are cool, roughly 4 hours. Once fillings are cool, cut and serve.