Mile-High Lemon Meringue Pie
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 358
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 52
- Dietary Fiber
- 0
- Sugar
- 36
- Protein
- 5
- Cholesterol
- 101
- Sodium
- 267
- Total: 3 hr (plus 4 hr chilling)
- Active: 45 min
Ingredients
For the Crust:
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
1 teaspoon apple cider vinegar
3 to 4 tablespoons ice water
For the Filling:
4 large egg yolks
1 1/4 cups sugar
5 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups water
1 tablespoon finely grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons)
3 tablespoons unsalted butter
For the Meringue:
5 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
Directions
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse a few times until combined. Add the butter and pulse just until coarse crumbs form. Add the vinegar and 3 tablespoons ice water; pulse until the dough comes together but is slightly crumbly. Pinch the dough — if it’s too crumbly, pulse in more ice water 1 teaspoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate until firm, at least 1 hour or overnight.
- On a lightly floured surface, roll out the dough into a 13-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself, then crimp the edges. Refrigerate the crust until firm, at least 1 hour.
- Preheat the oven to 375˚ F. Prick the bottom of the crust with a fork, line with parchment paper and fill with pie weights or dried beans. Place the crust on a rimmed baking sheet and bake until golden brown around the edges, about 15 minutes. Remove the parchment and weights and continue baking until the crust is a deep golden brown on the bottom, 20 to 30 more minutes. Remove from the oven and let cool while preparing the filling but leave the oven on.
- Make the filling: Whisk the egg yolks in a medium bowl until smooth; set aside. Whisk the sugar, cornstarch and salt in a medium saucepan to combine. Whisk in the water and lemon juice and turn the heat to medium. Bring to a gentle simmer and cook, whisking, until thickened, about 5 minutes. Slowly whisk about one-quarter of the sugar mixture into the egg yolks. Whisk in another one-quarter of the sugar mixture until smooth, then pour the mixture back into the saucepan. Continue cooking, whisking constantly to keep the egg yolks from scrambling, about 1 more minute. Stir in the butter and lemon zest until the butter melts; remove from the heat.
- Immediately make the meringue while the filling is still hot: Combine the egg whites and cream of tartar in a large bowl and beat with a mixer on medium-high speed until soft peaks form, 1 to 2 minutes. Very slowly beat in the sugar; continue beating until firm glossy peaks form, about 4 minutes more (do not overbeat). Give the lemon filling a quick stir, then pour into the crust. Immediately spread the meringue on top of the hot filling, spreading it all the way to the crust; use the back of a spoon to make swoops and peaks. Bake until the meringue is golden brown in spots, 5 to 7 minutes; do not overbake to avoid weeping.
- Remove the pie to a rack and let cool 1 hour, then refrigerate until completely cooled before slicing, about 4 hours.