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Classic Lemon Meringue Pie
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Prep Time:
45 minutes
Total Time:
7 hours 10 minutes
Indulge in the bright, zesty flavors of a lemon meringue pie with a fluffy, sweet topping. Use a quick Betty Crocker™ pie crust mix for a shortcut. Easy steps for mastering this classic dessert.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 3 to 4 tablespoons cold water
  • 3 egg yolks
  • 1 1/2 cups sugar
  • 1/3 cup plus 1 tablespoon cornstarch
  • 1 1/2 cups water
  • 3 tablespoons butter
  • 2 teaspoons grated lemon zest
  • 1/2 cup lemon juice
  • 3 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla
Instructions:
  • Combine flour and salt in a medium bowl. Add shortening and blend it in using a pastry blender or two knives until the mixture resembles coarse crumbs the size of small peas. Drizzle with cold water, 1 tablespoon at a time, while tossing with a fork until the mixture is moistened and can be formed into a ball.
  • Form the dough into a flattened round on a lightly floured surface. Wrap it in plastic wrap and refrigerate for approximately 45 minutes, or until the dough is chilled.
  • Preheat the oven to 450°F. Roll out the pastry on a floured surface with a floured rolling pin into a round shape 2 inches larger than an upside-down 9-inch glass pie plate. Gently place the pastry in the pie plate, pressing it against the bottom and sides. Trim the excess pastry, then flute the edges as desired. Prick the pastry with a fork to prevent puffing. Bake for 13 to 15 minutes until light brown, then cool on a rack.
  • Lower oven temperature to 350°F. Beat egg yolks in a small bowl with a fork. In a 2-quart saucepan, combine 1 1/2 cups sugar and cornstarch; slowly mix in 1 1/2 cups water. Cook over medium heat, stirring continuously, until the mixture thickens and comes to a boil. Boil and stir for an additional 1 minute.
  • Whisk half of the hot mixture into the egg yolks swiftly, then pour it back into the saucepan. Bring to a boil, stirring constantly for 2 minutes. Remove from heat and whisk in butter, lemon zest, and lemon juice. Cover to keep warm.
  • In a medium bowl, use an electric mixer on high speed to whip egg whites and cream of tartar until foamy. Gradually add sugar, one tablespoon at a time, scraping the sides of the bowl occasionally. Beat until stiff, glossy peaks form and sugar is fully dissolved. Mix in vanilla. Pour hot lemon filling into pre-baked pie crust. Quickly spoon dollops of meringue on top, spreading it carefully to cover the filling completely and all the way to the edge of the crust to prevent shrinking or liquid accumulation.
  • Bake for 20-25 minutes until the meringue is golden and reaches 160°F. Let it cool on a rack for 1 hour, then refrigerate for about 4 hours until the filling is firm. Keep it loosely covered in the fridge for storage.

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