Lemon Meringue Pie Slices
Lemon Meringue Pie Slices
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1 to 2 tablespoons as needed
For the Lemon Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 egg yolks, large
- 1/4 cup unsalted butter
- 1 tablespoon lemon zest, finely grated
- 1/2 cup fresh lemon juice
For the Meringue Topping
- 4 egg whites, large
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the Pie Crust: In a large bowl, whisk together the all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 15 min
- 2
Blind Bake the Crust: Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then continue to bake for another 5-10 minutes, or until the crust is lightly golden brown. Remove from oven and let cool slightly.
⏱️ 25 min•🌡️ 375
- 3
Prepare the Lemon Filling: In a medium saucepan, whisk together 1 cup granulated sugar, cornstarch, and 1/4 teaspoon salt. Gradually whisk in 1 1/2 cups water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat to low and cook for 1 minute, stirring. In a separate small bowl, whisk the egg yolks. Slowly temper the hot mixture into the egg yolks by gradually adding a small amount of the hot mixture to the yolks while whisking constantly, then pour the tempered yolks back into the saucepan with the remaining hot mixture. Cook for 1-2 minutes, stirring constantly, until thickened. Remove from heat and stir in the 1/4 cup unsalted butter, lemon zest, and fresh lemon juice until the butter is melted and fully incorporated.
⏱️ 15 min
- 4
Assemble the Pie: Pour the hot lemon filling into the pre-baked pie crust. Set aside while you prepare the meringue.
⏱️ 2 min
- 5
Make the Meringue Topping: In a clean, dry bowl (preferably a stand mixer bowl), beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved. Beat in the vanilla extract.
⏱️ 10 min
- 6
Bake the Meringue: Carefully spread the meringue over the hot lemon filling, making sure to seal the meringue to the edges of the pie crust to prevent shrinkage. You can create decorative swirls with the back of a spoon. Bake at 350°F for 12-15 minutes, or until the meringue is golden brown.
⏱️ 15 min•🌡️ 350
- 7
Cool and Chill: Remove the pie from the oven and let it cool completely on a wire rack at room temperature for at least 2-3 hours. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before slicing and serving. This allows the filling to set properly.
Kitchen Tools
Nutrition Facts (per serving)
Lemon Meringue Pie Slices
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1 to 2 tablespoons as needed
For the Lemon Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 egg yolks, large
- 1/4 cup unsalted butter
- 1 tablespoon lemon zest, finely grated
- 1/2 cup fresh lemon juice
For the Meringue Topping
- 4 egg whites, large
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the Pie Crust: In a large bowl, whisk together the all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 15 min - 2
Blind Bake the Crust: Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then continue to bake for another 5-10 minutes, or until the crust is lightly golden brown. Remove from oven and let cool slightly.
⏱️ 25 min•🌡️ 375 - 3
Prepare the Lemon Filling: In a medium saucepan, whisk together 1 cup granulated sugar, cornstarch, and 1/4 teaspoon salt. Gradually whisk in 1 1/2 cups water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat to low and cook for 1 minute, stirring. In a separate small bowl, whisk the egg yolks. Slowly temper the hot mixture into the egg yolks by gradually adding a small amount of the hot mixture to the yolks while whisking constantly, then pour the tempered yolks back into the saucepan with the remaining hot mixture. Cook for 1-2 minutes, stirring constantly, until thickened. Remove from heat and stir in the 1/4 cup unsalted butter, lemon zest, and fresh lemon juice until the butter is melted and fully incorporated.
⏱️ 15 min - 4
Assemble the Pie: Pour the hot lemon filling into the pre-baked pie crust. Set aside while you prepare the meringue.
⏱️ 2 min - 5
Make the Meringue Topping: In a clean, dry bowl (preferably a stand mixer bowl), beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved. Beat in the vanilla extract.
⏱️ 10 min - 6
Bake the Meringue: Carefully spread the meringue over the hot lemon filling, making sure to seal the meringue to the edges of the pie crust to prevent shrinkage. You can create decorative swirls with the back of a spoon. Bake at 350°F for 12-15 minutes, or until the meringue is golden brown.
⏱️ 15 min•🌡️ 350 - 7
Cool and Chill: Remove the pie from the oven and let it cool completely on a wire rack at room temperature for at least 2-3 hours. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before slicing and serving. This allows the filling to set properly.