2lemonsjuiced and zested (about ¾ cup juice and 2 tablespoons zest)
4large egg yolks56 grams (reserve whites for the meringue below)
⅓cupunsalted butter75 grams (⅔ stick)
For the Meringue
4large egg whites140 grams
1teaspoonfresh lemon juice5 grams
¾cupgranulated sugar150 grams
⅛teaspoonkosher salt
Instructions
To Blind Bake the Crust
Preheat oven to 425°F
Add your chilled pie crust into your pan and create the desired design. You might need to chill it again if it gets too soft
1 9-inch refrigerated pie crust
Add parchment paper onto the dough and either use baking beans or dried beans/rice to weigh down the dough (note 1)
Partially bake for 12-15 minutes, or until the crust is getting golden brown
Take out of the oven and carefully remove the parchment paper with the weights out of the pan (note 2)
Reduce heat to 350°F
To Make the Lemon Filling
Add the first 4 ingredients into a small pot and bring to a boil while continuously stirring.
⅓ cup cornstarch, 2¼ cups water, ½ cup granulated sugar, 2 lemons
Cook for 2-3 minutes until it's thick and bubbly.
Take off the heat.
Briefly whisk the eggs with a fork and mix in a splash of the lemon mixture to temper the eggs.
4 large egg yolks
Repeat two more times and then add the egg mixture to the remaining lemon mixture.
Stir in the butter and set aside with a lid to keep it hot.
⅓ cup unsalted butter
To Make the Meringue
In a clean bowl, mix the egg whites with the lemon juice and beat on high speed with a hand mixer until it starts to look like foam (note 3).
4 large egg whites, 1 teaspoon fresh lemon juice
Slowly pour in the sugar while beating and keep on beating for about 2-3 minutes until the sugar is dissolved and the cream looks glossy and forms stiff peaks. Add the salt and beat until just combined.
¾ cup granulated sugar, ⅛ teaspoon kosher salt
Assembly
Spread the hot lemon filling evenly on your crust (note 4).
Immediately spread the meringue carefully over the the filling and seal with the edges of the crust to prevent shrinking
Bake for 15-20 minutes or until the meringue is golden brown.
Let cool down at room temperature and chill uncovered into the fridge for at least 4 hours until serving.
Video
Notes
Note 1: Crumbling the parchment paper before makes it easier to place into the pan. This will prevent the dough from rising and losing its form. You can also prick the bottom and the sides with a fork to prevent puffing.
Note 2: Don't worry if a bit of the dough sticks to the parchment paper.
Note 3: it's very important that the bowl and the whisk attachments are clean and fat free. The egg whites won't rise otherwise.
Note 4: working with hot lemon filling will help to bring together the layers and cook the meringue from the bottom.
After making the lemon filling, set it aside with a lid to keep it hot. It needs to be warm when assembling the pie.
Blind baking the pie crust means you'll partially bake it before adding in the filling.
Let the lemon meringue pie cool to room temperature before putting it in the fridge to set.
Storage: Store lemon meringue pie loosely covered in the refrigerator for up to 3 days or in the freezer (without the meringue topping) for up to 3 months).