Classic Deep Dish Lemon Meringue Pie
Indulge in the delightful flavors of our Classic Deep Dish Lemon Meringue Pie, featuring a buttery, flaky crust that perfectly complements the tangy, creamy lemon filling. Infused with fresh lemon juice and a hint of zest, this alluring filling is topped with a fluffy, light meringue that bakes to a beautiful golden finish. Ideal for any occasion, this pie is not only a visual treat but also a refreshing dessert that will leave your taste buds singing. Simple to prepare and a showstopper at gatherings, it’s time to impress your family and friends with this deliciously easy recipe.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
flour
1 1/2 cups (all-purpose, to form the crust)
powdered sugar
1 tablespoon (to sweeten the crust)
butter
1/2 cup (cubed, for the crust and 2 tablespoons for the filling)
salt
1/2 teaspoon (for the crust)
ice water
3 tablespoons (to bind the dough)
egg yolks
3 (for the lemon filling)
water
2 cups (for the filling)
fresh lemon juice
3/4 cup (freshly squeezed for flavor)
sugar
1 cup (for the filling and 1/4 cup for meringue)
cornstarch
10 tablespoons (to thicken the filling)
lemon zest
1 dash (finely grated for flavor)
egg whites
3 (for the meringue)
salt
1/8 teaspoon (for the meringue)
Instructions
1
Preheat your oven to 420°F (215°C).
2
In a large mixing bowl, combine 1 1/2 cups of flour, 1/2 cup of butter (cubed), 1 tablespoon of powdered sugar, and 1/2 teaspoon of salt.
3
Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs.
4
Gradually add 3 tablespoons of ice water, mixing until the dough comes together. Be careful not to overmix.
5
Turn the dough onto a lightly floured surface and gently knead it into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
6
Roll out the chilled dough to fit your deep dish pie pan. Carefully transfer it to the pan, pressing it into the edges and fluting them visually.
7
Pierce the bottom and sides of the crust with a fork to prevent bubbling. Bake in the preheated oven for 15-20 minutes or until lightly golden brown. Remove from oven and let cool.
8
In a large pot, combine 2 cups of water, 3/4 cup of fresh lemon juice, the dash of lemon zest, 1 cup of sugar, 3 egg yolks, and 10 tablespoons of cornstarch. Whisk together until smooth.
9
Place the pot over medium heat and continuously stir with a whisk until the mixture thickens and begins to bubble, about 8-10 minutes. Remove from heat and whisk in 2 tablespoons of butter. Allow to cool, stirring occasionally.
10
Once both the pie shell and the custard filling are cool, pour the custard into the pie shell, spreading it evenly.
11
In a chilled mixing bowl, whisk the 3 egg whites and 1/8 teaspoon of salt until foamy. Gradually add 1/4 cup of sugar, continuing to whisk until stiff peaks form.
12
Spread or pipe the meringue over the lemon filling, ensuring it's sealed at the edges to prevent shrinking.
13
Return the pie to the oven and bake for an additional 5-10 minutes, or until the meringue is lightly golden brown.
14
Allow the pie to cool at room temperature, then chill thoroughly in the refrigerator before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Classic Deep Dish Lemon Meringue Pie?
This recipe features a buttery, flaky deep-dish crust, a tangy lemon custard filling, and a light, golden meringue topping.
What temperature should the oven be set to?
The oven should be preheated to 420°F (215°C) for both the crust and the final browning of the meringue.
What are the ingredients for the pie crust?
The crust consists of 1 1/2 cups flour, 1/2 cup cubed butter, 1 tablespoon powdered sugar, 1/2 teaspoon salt, and 3 tablespoons of ice water.
How long should the pie dough be refrigerated?
The dough should be wrapped in plastic and chilled in the refrigerator for 30 minutes before rolling.
Why should I pierce the crust with a fork?
Piercing the bottom and sides of the crust with a fork prevents bubbling while it bakes.
How long do I bake the empty pie shell?
Bake the crust for 15-20 minutes or until it becomes lightly golden brown.
What ingredients are in the lemon filling?
The filling includes 2 cups water, 3/4 cup fresh lemon juice, a dash of lemon zest, 1 cup sugar, 3 egg yolks, 10 tablespoons cornstarch, and 2 tablespoons butter.
How many egg yolks are used in the lemon custard?
The filling requires 3 egg yolks.
What is the thickener for the lemon filling?
The recipe uses 10 tablespoons of cornstarch to achieve the proper custard consistency.
How do I cook the lemon filling?
Whisk the ingredients in a pot over medium heat for 8-10 minutes until the mixture thickens and bubbles.
When should I add the butter to the filling?
Add the 2 tablespoons of butter after removing the thickened lemon mixture from the heat.
Should the custard be hot when put into the pie shell?
The instructions recommend allowing both the pie shell and the custard filling to cool before assembly.
What ingredients are needed for the meringue?
The meringue is made from 3 egg whites, 1/8 teaspoon salt, and 1/4 cup sugar.
How do I make the meringue?
Whisk egg whites and salt until foamy, then gradually add sugar while whisking until stiff peaks form.
How do I prevent the meringue from shrinking?
Ensure the meringue is spread all the way to the edges of the pie shell to seal it.
How long is the final bake with the meringue?
Bake the topped pie for an additional 5-10 minutes until the meringue is golden brown.
How should the pie be stored after baking?
Allow the pie to cool at room temperature, then chill it thoroughly in the refrigerator before serving.
What type of sugar is used in the crust?
The crust uses 1 tablespoon of powdered sugar for a hint of sweetness.
Can I use bottled lemon juice for this recipe?
The recipe calls for fresh lemon juice to ensure a tangy and vibrant flavor.
What does the lemon zest add to the pie?
A dash of finely grated lemon zest provides an extra aromatic citrus punch to the filling.
Is this a deep dish pie?
Yes, the recipe specifically uses a deep dish pie pan for a taller, more indulgent dessert.
What is the texture of the meringue?
The meringue is fluffy, light, and develops a beautiful golden finish after baking.
How many egg whites are in the meringue?
The meringue utilizes the 3 egg whites remaining from the eggs used in the filling.
What is the prep method for the crust butter?
The butter should be cubed and blended into the flour until it resembles coarse crumbs.
What is the total number of ingredients needed?
There are 13 total ingredients required for the crust, filling, and meringue.
Does the recipe use all-purpose flour?
Yes, 1 1/2 cups of all-purpose flour are used to form the base of the crust.
How much water is in the filling?
The custard filling uses 2 cups of water.
What is the consistency of the filling before it cools?
The filling should be thick enough to bubble on the stove before being whisked with butter.
Is this recipe suitable for beginners?
Yes, the recipe is described as simple to prepare and deliciously easy.
What category of dessert is this?
This is a classic citrus-based dessert pie, specifically a Lemon Meringue Pie.