How to make a classic lemon meringue pie that actually slices

Getting a classic lemon meringue pie to hold together on the plate takes a little patience. People often rush the cooling process and end up with a watery dessert. We avoid that trouble by paying strict attention to temperatures. A store-bought crust works just fine here if you want to save some time. Focus your energy on mastering the tart filling and the fluffy egg whites instead.

Blind baking the pie crust

Your crust needs to be fully cooked before the wet filling goes inside. Prick the bottom of the dough all over with a fork so steam can escape. Line the raw crust with parchment paper and fill it to the brim with dried beans or ceramic pie weights. Baking it this way prevents the sides from shrinking down into the pan. Take the weights out for the last few minutes so the bottom gets nicely browned and crisp.

Working with the hot lemon filling

Cornstarch requires a few minutes of active boiling to reach its full thickening power. Standing at the stove whisking might feel tedious, but do not walk away from the pot. The mixture will suddenly shift from cloudy to clear and thick. Take the saucepan off the burner immediately once that transition happens. Whisk in your butter and fresh lemon juice off the heat so the acid does not break the starch down.

Your filling must go into the pre-baked crust while it remains piping hot. Spreading the meringue directly over a steaming base partially cooks the bottom of the egg whites. This crucial step prevents the dreaded weeping layer of liquid that ruins so many homemade pies. You need to move quickly once the lemon custard comes off the stove.

Whipping a stable meringue topping

Egg whites whip much better when they sit at room temperature. Separate your eggs while they are still cold straight from the fridge. Let the whites rest on the counter in a clean glass bowl for about thirty minutes. Make sure your beaters are completely free of any greasy residue. Even a tiny speck of stray egg yolk will stop the whites from reaching stiff peaks.

Add your granulated sugar slowly once the whites get foamy. Dumping all the sugar in at once deflates the air bubbles you just worked hard to build. Stop beating as soon as the glossy peaks stand straight up without flopping over. Overbeaten whites look dry and clumpy, making them very difficult to spread smoothly over your pie.

Seal the edges of the meringue completely to the baked pie crust. Leaving a gap allows the topping to shrink back and expose the filling during baking. Swirl the top lightly with the back of a spoon to create peaks that will catch the oven heat. Bake just until those tall peaks turn a light golden brown.

The secret to getting clean slices

Cutting a tall meringue pie cleanly requires a specific technique. Grab a sharp, thin-bladed knife and run it under very hot water. Wipe the warm blade completely clean with a damp paper towel between every single cut. Dragging a sticky knife back through the meringue will tear the delicate topping and smear yellow filling everywhere.

Patience remains your biggest asset before serving this dessert. Chill the pie in the refrigerator for at least four hours after it finishes cooling on the counter. Cutting into it while warm guarantees a runny center that floods the glass pie plate. Keep any leftovers covered in the fridge, keeping in mind the meringue will start weeping slightly after the second day.

Classic Southern Lemon Meringue Pie

This pie takes a little organization but rewards you with a tart filling that actually sets up. Make sure you have your ingredients measured out before you start cooking the lemon custard. Moving quickly between the stovetop and the oven is what keeps the meringue from weeping.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups granulated sugar
• 1/3 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups cold water
• 1/2 cup fresh lemon juice
• 1 tbsp grated lemon zest
• 4 large egg yolks, lightly beaten
• 2 tbsp unsalted butter

Meringue:

• 4 large egg whites, room temperature
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

Method

 

1. Heat your oven to 400 degrees Fahrenheit. Unroll the pie crust into a 9-inch glass pie dish and crimp the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, remove the weights, and bake another 5 minutes until lightly browned. Set aside and drop the oven temperature to 350 degrees Fahrenheit.
2. Combine the one and a half cups of sugar, cornstarch, salt, and cold water in a medium saucepan. Stir over medium heat until the mixture comes to a rolling boil. Keep whisking constantly for two full minutes until the liquid turns thick and translucent.
3. Remove the saucepan from the heat. Whisk about a half cup of the hot liquid into the beaten egg yolks to warm them up, then pour the yolk mixture back into the saucepan. Put the pan back on the stove and cook for two more minutes while stirring constantly.
4. Take the pan off the heat again. Stir in the butter, lemon juice, and lemon zest until smooth. Pour this hot filling directly into the baked pie crust.
5. Place the egg whites and cream of tartar in a large, clean glass bowl. Beat on medium speed with an electric mixer until soft peaks form. Gradually add the remaining half cup of sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
6. Spoon the meringue immediately over the hot lemon filling. Spread it all the way to the edges of the crust to seal it completely. Use the back of your spoon to pull up decorative peaks across the top.
7. Bake at 350 degrees Fahrenheit for 12 to 15 minutes, just until the meringue peaks turn golden brown.
8. Cool the pie on a wire rack for one hour at room temperature. Transfer it to the refrigerator and chill for at least four hours before attempting to slice it.

Notes

Always use freshly squeezed lemon juice. The bottled juice has preservatives that alter the flavor and sometimes interfere with how the cornstarch sets.
Do not make this pie on a very humid day if you can avoid it. Meringue acts like a sponge and will absorb moisture from the air, making it sticky and prone to weeping.
If you forget to take your eggs out early, place the whole, uncracked eggs in a bowl of warm water for ten minutes to take the chill off before separating them.