Lemon Meringue Pie
Author: adapted from The Settlement Cookbook by Lizzie Black Kander
Prep time: 50 mins
Cook time: 40 mins
Total time: 1 hour 30 mins
  • Crust:
  • 1¼ cups all purpose flour
  • 1 tablespoon sugar
  • 8 tablespoons (1 stick) unsalted butter, cold
  • 4-5 tablespoons ice water
  • Lemon filling:
  • 6 tablespoons (juice of 1½ lemons) freshly squeezed lemon juice
  • ¾ cup sugar
  • ¼ cup all purpose flour
  • 1 cup boiling water
  • 3 egg yolks
  • 2½ - 3 tablespoons unsalted butter
  • Meringue layer:
  • 3 egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • 6 tablespoons sugar
  1. For the crust:
  2. Combine the flour and sugar in a food processor fitted with a metal blade and process until well combined. Cut the butter into 8 pieces and add the butter to the food processor. Pulse on/off until the mixture resembles coarse meal. Add the ice water 1 tablespoon at a time, and pulse on/off until the dough forms a ball. Remove the dough and form a disk. Wrap in wax paper and refrigerate for at least 1 hour.
  3. Preheat the oven to 400°. Set aside a 9" pie plate.
  4. Roll the dough out on top of two pieces of wax paper, keeping a sheet of wax paper on the top of the dough, so your rolling pin is on the paper not the dough. After each roll, rotate the dough and lift the paper. Roll the dough to a diameter of 11”.
  5. Spray the pie plate with nonstick cooking spray. Transfer the dough to the pie plate and fold the extra dough under the top and sides to reinforce the pie. Flute the edge with your fingers or a fork. Prick the pie crust bottom and sides with a fork and freeze the pie crust for 10 minutes.
  6. Place a piece of aluminum foil in the pie plate and add pie weights to the foil. Bake at 400° for 16-18 minutes, until the edges are light brown. Remove the pie weights by lifting the foil out of the pie crust and bake an additional 5-7 minutes, until the pie is nicely browned. Remove from oven and cool completely.
  7. For the lemon filling:
  8. Preheat the oven to 300°.
  9. Whisk the sugar and flour together in a medium saucepan. Whisk in the boiling water until it is smooth.
  10. Beat the egg yolks together in a small bowl. Beat in several spoonfuls of the boiling water mixture, stirring constantly, then whisk into the saucepan.
  11. Add the lemon juice and butter. Cook over medium heat, stirring constantly, until the mixture is the consistency of a thick pudding. A spoon will part the mixture down the middle when the lemon filling is done. Immediately transfer to the cooled pie crust.
  12. For the meringue layer:
  13. Place the egg whites and cream of tartar in a mixing bowl fitted with a balloon whisk. Whisk on medium high speed until soft peaks form. With the mixer on, gradually add the sugar. Scrape down the bowl once all of the sugar is added. Mix on high speed until stiff peaks form.
  14. Transfer the beaten egg whites to the middle of the lemon filling. Use the rubber spatula to spread evenly over the filling. Be sure to take the meringue to the edge, as if to seal it.
  15. Use the back of a spoon to lift the meringue up and make curly-q’s, as many as you would like to have.
  16. Bake at 300° for 15 minutes. Transfer to a cooling rack to cool for a bit. Do not refrigerate before serving.
  17. Betsy's tidbits:
  18. The pie crust may also be rolled out on a lightly floured board.
  19. Six tablespoons of lemon juice gives a very tart lemon filling. If you prefer less pucker, use 4 tablespoons instead.
  20. Measure the 6 tablespoons of sugar, for the meringue, using measuring spoons but transfer the sugar into a glass measuring cup. It is easier to gradually pour into the egg whites this way.
  21. Lemon Meringue Pie should be served the day it is made. Refrigerate any leftover pie. The meringue will 'wilt' away once refrigerated, but it still tastes great.
There is additional time needed for the dough to rest.
Recipe by Desserts Required at https://www.dessertsrequired.com/lemon-meringue-pie