Lemon Custard Meringue Pie with Smooth Filling
A delicious lemon custard meringue pie with a smooth filling, perfect for any dessert lover.
Equipment
- 1 9-inch pie pan greased
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup unsalted butter chilled
- 1/4 tsp salt
- 2-3 tbsp cold water
Custard Filling
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1 1/2 cups water
- 1/2 cup lemon juice
- 3 large egg yolks beaten
- 2 tbsp unsalted butter
- 2 tsp lemon zest
Meringue Topping
- 3 large egg whites
- 1/4 tsp cream of tartar
- 6 tbsp sugar
Instructions
Preparation
- Mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until dough forms. Roll out and fit into a 9-inch pie pan. Chill for 30 minutes.
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in water and lemon juice. Cook over medium heat, stirring constantly, until thickened and bubbly.
- Remove from heat. Stir in butter and lemon zest. Gradually stir in beaten egg yolks, return to heat, and cook until thickened. Pour into the prepared crust.
- Beat egg whites and cream of tartar at high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Spread meringue over hot filling, sealing edges to crust to prevent shrinking.
- Bake for 10-12 minutes, or until meringue is golden brown. Cool on a wire rack for at least 1 hour.
- Slice and serve the pie chilled or at room temperature for the best flavor.
- Cover loosely and store in the refrigerator for up to three days.
Notes
Pro Tips: Ensure ingredients are at room temperature for a smoother custard. Ingredient Substitutions: Use coconut sugar for a different sweetness profile. How to Serve: Best served chilled with a lemon slice for garnish. Storage & Freshness: Store in the refrigerator for up to three days. Make-Ahead Tips: Prepare the crust a day in advance to save time.