Classic Lemon Meringue Pie

Lemon Meringue Pie is a classic recipe that should be in every devoted bakers/non-bakers recipe arsenal.  It is a fairly easy recipe that can be made in three parts. On a warm summer day or a cool summer night, it is the perfect light dessert that will not weigh you down.  This pie is deliciously tart, but in all of the right ways. The tangy lemon curd sits atop a flaky pastry crust while whipped meringue floats like a cloud on top of the curd.  

Classic Lemon Meringue Pie

Crust:

1 1/4 cups flour

1/2 teaspoon salt

1 tablespoon sugar

1 stick chilled unsalted butter, diced

2 tablespoons ice water

Lemon Curd:

1 cup sugar

2/3 cup freshly squeezed lemon juice

lemon zest, from one lemon

1/4 teaspoon salt

8 egg yolks

1 stick unsalted butter

Meringue:

1 cup cold water

1/4 corn starch

8 large egg whites

2/3 cup sugar

1/4 teaspoon salt

Directions: Preheat oven to 375 degrees.  Combine flour, salt and sugar into a food processor, pulse to combine.  Add diced butter and pulse until mixture resembles course meal.  Slowly add the ice water and pulse just until combined.  (Dough should come together when you squeeze in your palm).  Form into a disk, place into plastic wrap and allow to chill in refrigerator for at least 2 hours or up to 3 days. Once chilled roll dough into a floured surface and into a circle.  Gently lay into a standard pie pan. Poke holes into bottom to ensure that crust will not rise, you can also use pie weights.  Bake until slightly golden about 12 minutes.  Remove from oven and allow to cool completely.

To make Lemon Curd:  In a medium sauce pan combine sugar, lemon juice, lemon zest, egg yolks, salt, and whisk to combine. Over medium heat, stir constantly until sugar has dissolved.  Combine water and corn starch into a small bowl and stir to combine.  Add to lemon mixture.  Add the butter and continue to stir until curd coats the back of a spoon.  Pour through a fine sieve to ensure a smooth curd (this removes any egg pieces that might have slightly scrambled) and into cooled pie crust.  Chill for at least two hours or until curd has set.

To Make Meringue: Lower oven temperature to 350 degrees.  Combine egg whites, sugar and salt in a large bowl.  Using electric mixer beat until stiff peaks form.  Place whipped egg white mixture on top of lemon curd being sure to spread it out to the edges of the crust.  Bake for 10 minutes or until golden.

*Note - it is best to make the meringue topping as close to serving as possible.  When the egg whites are left to set at room temperature or chilled they can become liquid around the edges.  Best to prepare meringue an hour before serving.   

*Photography & Styling by Alison 
**Recipe adapted from Martha Stewart