(New) Old School Lemon Meringue Pie Recipe

Timeless Lemon Meringue Pie - A Classic Recipe

Timeless Lemon Meringue Pie

Recipe provided by Kelly L Madey

See how to prepare this dish.

Difficulty: Intermediate
Servings: 1 (9-inch) pie; 8 to 10 portions
Nutritional Information Per Portion (Portion Size: 1 of 10 portions): Calories 443, Total Fat 21 g, Saturated Fat 12 g, Carbohydrates 58 g, Dietary Fiber 1 g, Sugar 43 g, Protein 7 g, Cholesterol 149 mg, Sodium 417 mg

Overall Time: 14 hr 15 min
Preparation: 1 hr 15 min
Resting Time: 12 hr
Cooking: 1 hr

Ingredients

Pie Shell:

1 cup all-purpose flour
1/4 cup rice flour, plus additional for dusting dough
1 tablespoon granulated sugar
Fine salt
1/4 cup cream cheese, softened
3 ounces very cold European-style butter, diced
2 tablespoons ice water
2 tablespoons chilled vodka

Lemon Pie Mixture:

2 tablespoons water
1 teaspoon unflavored gelatin
1 cup granulated sugar
1 tablespoon cornstarch
Zest from 1 lemon
Pinch of fine salt
1/2 cup water
1 cup fresh lemon juice
6 eggs, separated (reserve whites for topping)
4 tablespoons unsalted butter, cubed
1/2 cup heavy cream

Meringue Coating:

1 cup sugar
1/2 cup egg whites, room temperature (from reserved whites)
1/4 teaspoon cream of tartar
Pinch of fine salt

Instructions

Step 1 - Prepare the shell: Combine all-purpose flour, 1/4 cup rice flour, sugar, and 1/4 teaspoon salt in a food processor and pulse until mixed. Incorporate the cream cheese and pulse until fine crumbs develop. Add the butter and pulse to create pea-like coarse crumbs. Pour in the ice water and vodka, then pulse until incorporated. The dough will be light and airy but will not form a solid ball. No chilling or resting period is needed before rolling.

Step 2 - Form and roll the dough: Dust your work surface lightly with rice flour and transfer the pie dough. Using your fingers, shape the dough into a flat round disk. Add a bit more rice flour on top of the dough. Roll out partially, then fold in half. Repeat this folding process two additional times. Continue rolling until the dough forms a circle slightly larger than your 9-inch pie pan. Move the dough to the pie pan. Flute the edges and place in the freezer while preheating the oven.

Step 3 - Bake the crust: Position a baking sheet on the lower third rack of your oven. Heat the oven to 425 degrees F. Cover the pie shell with parchment paper or nonstick foil and add pie weights or dried beans to hold it down. Bake for 15 minutes. Remove the weights and parchment. Use a fork to prick the base of the crust. Lower the oven temperature to 375 degrees F. Return the pie shell to the oven and continue baking for another 15 minutes until the bottom and edges turn golden. Let cool fully on a wire rack before adding the filling. While cooling, prepare the lemon mixture.

Step 4 - Bloom the gelatin: Pour 2 tablespoons water into a small ramekin or bowl. Sprinkle the gelatin powder over the surface. Allow to sit for 5 to 10 minutes until bloomed.

Step 5 - Create the lemon mixture: Blend the sugar, cornstarch, lemon zest, and pinch of salt in a medium saucepan. Stir in 1/2 cup water until combined. Cook over medium-high heat, whisking regularly until the mixture boils and becomes thick. Add the lemon juice and simmer for an additional minute. Remove from the heat. Gradually whisk 1/4 of the hot mixture into the egg yolks, adding slowly. Return the tempered yolks to the saucepan. Cook while whisking until the mixture reaches a gentle simmer and thickens somewhat; the consistency will still be relatively thin at this stage. Pour the lemon mixture through a strainer into a separate bowl. Whisk in the butter gradually, one piece at a time, until fully blended. Mix in the gelatin. Stir until uniform, then fold in the cream. Cover with plastic wrap and permit to cool for a minimum of 20 minutes.

Step 6 - Fill and chill: Transfer the warm (but not hot) mixture into the cooled pie shell. Cover with plastic wrap and place in the refrigerator for 4 hours or overnight until firm.

Step 7 - Make the meringue: Fill a medium saucepan with 2 inches of water and bring to a simmer. Position a bowl above the pan of simmering water to form a double boiler setup. The bowl should not make contact with the water. Add the sugar, 1/2 cup egg whites, cream of tartar, and salt to the bowl. Whisk together. Cook over the simmering water, whisking consistently, until the sugar dissolves and the eggs turn foamy and warm to the touch (but not hot), roughly 5 minutes. Take off the heat. Use an electric mixer to beat the egg white blend to rigid peaks. Transfer the egg whites onto the pie and flatten with the rear of a spoon to form decorative peaks.

Step 8 - Brown the topping: Use a kitchen torch to brown the meringue, if available, or position the pie below a broiler to brown the peaks.

Chef's Tips

Discover the secret to a tender, flaky pie shell with cream cheese and vodkaplus rice flour for that perfect texture without the wait! This no-chill dough rolls out effortlessly, inviting you to create a masterpiece.

Master a silky lemon filling with cornstarch to keep it smooth and a touch of gelatin for clean slices. Follow the steps precisely for filling that bursts with bright, zesty flavor.

Whip up stable meringue by gently warming egg whites and sugar firstit won't weep or shrink, promising a stunning, golden crown that dazzles every bite!

After perfecting countless versions, this foolproof recipe from Kelly L. Madey guarantees success. Roll up your sleeves and bake this timeless classicyour kitchen will fill with irresistible citrus aromas, and your guests will rave!