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.
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This is the Bermuda Triangle of baking. Crust (tricky) Custard (can break or not set up to slice) and Meringue (can weep or separate from pie)
This recipe is excellent and was VERY well received by all at the table. The only tough part is that it was for brunch and I didn't want to assemble it the day before. Getting up at 4 AM was out of the question. So I blind baked the crust the day before and prepared the lemon custard, which I covered in a bowl. In the morning, I got the meringue done. When I checked the custard it was clearly too runny to set up in slices, so I thickened it on the stove with a cornstarch slurry. I did refrigerate the pie until an hour before serving and it was not a problem.
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.
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