Classic Lemon Meringue Pie with No-Weep Meringue

Name: Classic Lemon Meringue Pie with No-Weep Meringue
Prep time: 30 min
Cook time: 25 min
Total time: 175 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 1 1/4 cups all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold, diced); 1/4 teaspoon salt; 3 tablespoons ice water; 1 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 1 1/2 cups water; 3 egg yolks (beaten); 2 tablespoons unsalted butter; 1/2 cup fresh lemon juice (about 2-3 lemons); 1 tablespoon lemon zest; 3 egg whites (room temperature); 1/4 teaspoon cream of tartar; 6 tablespoons granulated sugar

175 min 8 slices Medium

All Recipes

Classic Lemon Meringue Pie with No-Weep Meringue

Create a perfect lemon meringue pie with a tart lemon curd filling and a no-weep Swiss meringue topping.

Prep

30 min

Cook

25 min

Total

175 min

Servings

Difficulty

Medium

Lemon meringue pie is a timeless classic that brings together the tartness of lemons with the sweetness of meringue. This dessert has been a favourite at family gatherings, offering a refreshing contrast to other rich desserts. The key to a successful lemon meringue pie lies in its balance of flavours and textures. A sharp, well-set lemon curd beneath a fluffy, no-weep meringue creates a striking presentation and a delightful eating experience. Mastering the art of sealing the meringue to the crust without weeping and ensuring the curd is not runny are crucial for this pie.

Ingredients

Servings

Crust

Lemon Filling

Meringue

Instructions

Prepare the crust

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Pro tip: Avoid overworking the dough to keep it tender.

Blind bake the crust

Preheat oven to 220°C (425°F). Roll out dough to fit a 23 cm (9-inch) pie plate. Place in pie plate, trim excess and crimp edges. Line with parchment paper and fill with pie weights. Bake for 10 minutes, remove weights, and bake for another 5 minutes until lightly golden.

Pro tip: Allow the crust to cool slightly before adding filling.

Make the lemon filling

In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat.

Pro tip: Boiling is essential to activate the cornstarch.

Add eggs and lemon

Stir a small amount of hot mixture into egg yolks, then return all to the pan. Stir in butter, lemon juice, and zest. Cook over medium heat for 2 minutes, stirring constantly, until thickened. Pour hot filling into crust.

Pro tip: Ensure the filling is hot when adding the meringue.

Whisk the meringue

In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form.

Pro tip: Egg whites should be at room temperature for optimal volume.

Apply and bake the meringue

Spread meringue evenly over hot filling, sealing to the edges of crust. Use a spatula to create peaks. Bake at 175°C (350°F) for 10-12 minutes until golden brown.

Pro tip: Ensure meringue touches the crust edges to prevent shrinking.

Cool the pie

Allow pie to cool at room temperature for 1 hour, then refrigerate for at least 1 hour before serving.

Pro tip: Cooling helps the filling set properly.

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Tips & Tricks

<ul><li>Ensure your lemon curd boils for a full minute to avoid a runny filling.</li><li>Spread meringue onto hot filling to prevent it from weeping.</li><li>Seal the meringue to the crust edges to keep it intact.</li><li>Use fresh lemons for the best flavour in the curd.</li></ul>

Serving Suggestions

This classic lemon meringue pie is best served at room temperature, allowing the flavours to meld together beautifully. Pair it with a light herbal tea or a glass of chilled white wine for an elegant finish. To make ahead, prepare the crust and lemon curd a day in advance, then whip up the meringue and bake just before serving. Store leftovers in the refrigerator for up to two days, though this pie is best enjoyed fresh.