Servings: 8 to 10
Homemade lemon meringue pie can’t be beat, but it is notoriously tricky to make. This recipe includes all the secrets for a flaky, crisp crust, a silky but gelled filling, and a billowy meringue that doesn’t weep.
Make Ahead Tips
Lemon meringue pie is best eaten the day it’s made, but leftovers will keep, loosely tented with aluminum foil and refrigerated, for up to 3 days. Never cover with plastic wrap—too much condensation will form under the wrapping. Do not freeze.
The disk of pie dough will keep for up to 3 days in the refrigerator or 3 months in the freezer. Thaw frozen dough in the refrigerator for at least 12 hours; then let stand at room temperature until pliable.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Have made this one several times, worth the extra effort, picture perfect every time. You will get raves.
I can really only comment on the filling and meringue. The filling was a little too sweet and runny. Next time I would leave out 1/2 the sugar and 1/2 cup of water substituting the lemon juice instead. The meringue was good but too sweet. 5 egg whites seemed about right.I didn't have any lard so I made martha Stewart's all butter crust and it was okay nothing special.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?