This Detailed Guide Teaches You How To Make The Perfect Lemon Meringue Pie

One of our favorite desserts is the lemon meringue pie, which combines the tartness of lemons with the sweetness of the meringue and the steadiness of the pie crust. While you might be acquainted with the lemon cake recipe, you should try this not so simple recipe whic is simply delicious. The baked crust, dense filling and soft and airy top are also a textural treat for the senses. Follow this detailed guide and you have a delicious dessert on your hands.

Ingredients:

• 5 large egg yolks (use the whites in the meringue below)
• 320 ml water
• 200 gm granulated sugar
• 38 gm cornstarch
• 1/4 teaspoon salt
• 120 ml fresh lemon juice
• 1 tablespoon lemon zest
• 28 gm unsalted butter, softened to room temperature

For the homemade pie crust

• 315 gm all-purpose flour (spooned & leveled), plus more for shaping and rolling
• 1 teaspoon salt
• 85 gm unsalted butter, chilled and cubed
• 130 gm vegetable shortening, chilled
• 120 ml ice cold water

For the meringue:

• 5 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 100 gm granulated sugar
• 1/8 teaspoon salt

Directions:

• Preheat the oven to 350°F or 177°C.
• Make the pie crust. Whisk the flour and salt together. Then add the butter and shortening and mix. It will be lumpy and coarse and that’s fine. Add ice to a bowl of water and let it cool. Add this cold water, one spoon at a time, to the mixture, until the flour starts to clump. Do not add too much water. 
• Sprinkle flour on the work surface and place the dough on it. Start folding it in. if the dough is too dry, add more water, and if it's too sticky, add more flour. Do not knead too much. Form it into a ball. Cover in plastic wrap and refrigerate for two hours. Then flour the working space and rolling pin and start rolling out the dough, turning and shaping it like a roti. Then place it in the pan to bake.
• While the crust bakes, make the filling. Whisk the egg yolks in a bowl. Set aside. In a pan over medium heat, whisk together the water, sugar, cornstarch, salt, lemon juice and lemon zest. The mixture will slowly start to thicken. Once it does, whisk it and then reduce the heat. Slowly transfer the lemon mixture into the beaten egg yolks, one spoon at a time. Then transfer the egg yolks to the pan and turn the heat up. Cook until the mixture starts to bubble. Then remove from heat and add in the butter.
• Pour the filling into the partially baked crust. Set aside.
• While it cools, make the meringue. Beat the egg whites and cream of tartar with a handheld mixer or a stand mixer with a whisk attachment. Beat until soft peaks form. Then add the sugar and salt and continue beating until glossy stiff peaks form. Spread the meringue on top of the filling.
• Bake the pie for 20 minutes. The exact time will depend on the machine you're using. Once done, remove and place on a wire rack to cool for an hour. Then place in the fridge and let it chill for 4 hours.
• Serve cold.
• The leftover pie can be stored in the fridge for four days. But this pie tastes best on the same day. As time passes, the meringue will wilt and separate. So it is best to enjoy it on the same day.

Notes, tips and tricks:

• Before you start baking, make sure you have all your ingredients measured and laid out in front of you. Pay attention to details. Even grate the lemon zest and separate the eggs. Have everything prepared beforehand. This is important because the filling is time-sensitive. While the egg whites are whipping, don't walk away from the bowl. Stay there and pay full attention to what is happening, so you know exactly when to stop. If neglected, it can beat into stiff peaks very fast, and we don't want that.
• If you're making the pie crust with salted butter, skip the extra salt that’s called for. But it's best to use unsalted butter and then add salt on top since that really brings out the flavor. 
• The pie crust can be made ahead of time and stored in the fridge for up to 5 days or in the freezer for 3 months. 
• The pie can be stored at room temperature for a day. But it's best to refrain from refrigerating or freezing this pie since it has a meringue that will separate and spread everywhere, creating a mess.