The Ultimate Lemon Meringue Pie: Recipe and Tips

There’s something utterly magical about the combination of tart lemon curd, a buttery, flaky crust, and a cloud-like meringue. Lemon meringue pie is the dessert that transforms an ordinary day into something extraordinary. With a tried-and-true recipe from Clabber Girl, you know you’re in for a treat.

Ingredients You’ll Need

For the pie crust:

• 1-½ cups all-purpose flour
• ¼ tsp. Clabber Girl Baking Powder
• ¼ tsp. kosher salt
• 10 Tbsp. butter cold and cut into chunks
• 3-4 Tbsp. ice water as needed

For the Filling:

• 1 ½ cups granulated sugar
• ½ cup Clabber Girl Corn Starch
• 2 ¼ cups water
• 6 large egg yolks
• 1 tbsp lemon zest
• ½ cup lemon juice
• 3 tbsp butter
• ¼ tsp salt

For the Meringue:

• 1 tbsp Clabber Girl Corn Starch
• ⅓  cup water
• 6 large egg whites
• ¾ tsp cream of tartar
• ¾ cup superfine sugar
• 2 tsp vanilla

Step-by-Step Instructions

1. Prepare the Pie Crust:

1. In a medium-sized mixing bowl, combine the flour, salt, and Clabber Girl Baking Powder.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, until the dough begins to form.
4. Gather the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 -2 hours.
5. On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Place the dough in the pie dish, trim the excess, and crimp the edges.
6. Preheat the oven to 375°F (190°C).
7. Bake the crust for 10-12 minutes, or until lightly golden. Set aside to cool.

2. Make the Filling: 

1. Make the filling: In a saucepan whisk together the sugar and Clabber Girl Corn Starch. Whisk in the water and bring to a boil over moderate heat, continuing to stir. Remove from heat. 
2. In a small bowl, whisk together the egg yolks until lemon-colored. Add about 1/4 of the hot liquid into the yolks and mix well; pour the yolk mixture into the saucepan and combine well. Return to heat, and whisking constantly, bring the mixture to a boil over moderate heat.
3. Turn down heat and simmer for 3 minutes. Remove from the heat and stir in the lemon zest, juice, butter and salt. Pour the hot filling into the pie crust. 

3. Meringue Topping: 

1. Preheat the oven to 350 F. 
2. In a small saucepan, stir together the Clabber Girl Cornstarch and the water. Bring to a boil, stirring constantly and then let cool slightly. 
3. With an electric mixer, beat the egg whites until foamy. 
4. Add the cream of tartar and continue beating the meringue at medium speed, adding the sugar in a stream. Beat at high speed until it holds soft peaks. 
5. Add the vanilla and beat in the cornstarch mixture 1 tablespoon at a time, beating at high speed until the meringue holds stiff peaks. Immediately spread the meringue on top of the pie, making sure the meringue is touching the crust all around. 
6. Spread it evenly making decorative spikes and swirls. Bake the pie in the 350 F oven for 20 to 30 minutes or until the topping is browned. Let cool at room temperature before chilling. 
7. Chill at least 1 hour before serving.

Tips for the Perfect Pie

• Chill your dough: Cold dough is easier to work with and will give you a flakier crust.
• Use fresh lemons and eggs: Fresh lemon juice and zest make a world of difference in flavor, and fresh eggs have a higher success rate for a fluffy meringue.
• Spread the meringue carefully: Make sure the meringue reaches the edges of the crust to create a seal and prevent it from shrinking.
• Use the ‘three-bowl method’: To ensure your meringue turns out perfectly, it’s essential to keep any egg yolk out of your egg whites. Even the tiniest bit of yolk can prevent your egg whites from whipping up properly. Here’s a foolproof method:
  • Crack the egg over one bowl, letting the yolk and white separate.
  • Place the yolk in a separate bowl.
  • Transfer the egg white into a third bowl.

Repeat this process for each egg, moving the whites one at a time to the third bowl. This way, if any yolk accidentally gets into the whites, it won’t spoil the entire batch.

• Don’t let your curd get cool: To prevent meringue from weeping, don’t cool the curd before adding the meringue. Adding meringue to warm curd helps it bond, reducing the chance of syrup seeping out and creating a slippery layer.

Whether you’re making this pie for a special occasion or just because you’re in the mood for something sweet and tangy, Clabber Girl’s lemon meringue pie recipe is a foolproof way to impress. It’s a classic dessert that never goes out of style, bringing a little bit of sunshine to your table with every bite.

So why not give it a try? Your taste buds will thank you.