Hamdi Saidani Ina Garten Lemon Meringue Pie Recipe made of zesty lemon filling, buttery pie crust and fluffy meringue topping serves 8 and takes about 1.5 hours to prepare. A perfect balance of tart and sweet it’s a timeless dessert for any occasion.
Try More Lemon Desserts Recipes:
💛 Why You’ll Love This Ina Garten Lemon Meringue Pie Recipe:
- Perfectly Balanced Flavor: The tart lemon filling complements the sweet, airy meringue.
- Elegant Presentation: Its golden meringue topping makes it a stunning dessert.
- Homemade Crust: Flaky and buttery, it’s worth the extra effort.
- Classic and Timeless: A nostalgic dessert loved by all generations.
❓ What Is Ina Garten Lemon Meringue Pie Recipe?
Ina Garten Lemon Meringue Pie Recipe features a homemade crust, zesty lemon filling and fluffy meringue topping. This classic dessert is baked to perfection, offering a delightful combination of tangy and sweet flavors.
🍋 Lemon Meringue Pie Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter, chilled and cubed
- 3 tablespoons ice water
For the Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 2 tablespoons lemon zest
- 2 tablespoons unsalted butter
For the Meringue:
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
🥮 How To Make Lemon Meringue Pie
- Combine flour, salt, and sugar in a food processor. Add chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough forms a ball.
- Roll out the dough and fit it into a 9-inch pie pan. Trim the edges and chill for 30 minutes.
- Preheat the oven to 375°F, line the crust with parchment paper, fill with pie weights, and bake for 20 minutes. Remove weights and bake for another 10 minutes. Let cool.
- In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water and bring to a boil, stirring constantly, until thickened.
- In a small bowl, whisk egg yolks. Slowly temper the yolks with the hot mixture. Return to the saucepan, add lemon juice, zest, and butter, and cook for 2 minutes. Pour into the cooled crust.
- Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Spread the meringue over the filling, sealing the edges to the crust.
- Bake the pie at 350°F for 12–15 minutes or until the meringue is golden. Let cool completely before serving.
💭 Recipe Tips:
- Chill the Crust: Always chill the dough before rolling to ensure a flaky texture.
- Prevent Soggy Crust: Blind bake the crust thoroughly to prevent it from becoming soggy when adding the filling.
- Temper Egg Yolks: Gradually mix hot liquid into the egg yolks to prevent them from scrambling.
- Sealed Meringue: Spread the meringue to the edges of the crust to seal and prevent shrinkage.
- Serve Fresh: Lemon Meringue Pie is best served the same day to keep the meringue fluffy.
🥃 What To Serve With Lemon Meringue Pie?
Serve Lemon Meringue Pie with a dollop of Lemon Frosting or a scoop of Lemon Curd Ripple Ice Cream and Frozen Lemonade or Lemon Pie Cups also pair well adding a refreshing touch to this classic dessert.
🎚 How To Store Leftovers Lemon Meringue Pie?
- Refrigeration: Store leftovers lemon meringue pie in an airtight container or loosely cover with plastic wrap in the refrigerator for up to 3 days. Avoid covering tightly to preserve the meringue texture.
- Freezing: Freezing is not recommended leftovers lemon meringue pie as the meringue may become watery when thawed. If necessary freeze the pie without the meringue topping for up to 2 months.
FAQ’S
Can I use bottled lemon juice for Lemon Meringue Pie?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used as a substitute. Ensure it’s pure lemon juice without added sweeteners or preservatives.
How do I prevent my Lemon Meringue Pie filling from being runny?
To prevent runny filling, cook the lemon curd until thickened and ensure the cornstarch or thickening agent is fully activated. Let the pie cool completely before slicing.
Why does my meringue weep on Lemon Meringue Pie?
Meringue weeping occurs when moisture separates due to overbeating, underbaking, or humidity. To prevent this, seal the meringue to the pie crust edges and bake until firm.
How do I prevent the meringue from shrinking on Lemon Meringue Pie?
Spread the meringue so it touches and seals to the edges of the crust. This helps prevent shrinking as the pie cools.
What is the ideal temperature for baking Lemon Meringue Pie?
Lemon Meringue Pie is typically baked at 350°F (175°C) for about 12–15 minutes to set the meringue and give it a golden-brown color.
Why is my Lemon Meringue Pie crust soggy?
A soggy crust occurs if the filling is added to a hot crust or if the crust is underbaked. Blind-bake the crust fully before adding the filling.
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Lemon Meringue Pie Nutrition Facts
Serving Size: 1 Slice
- Calories: 324
- Protein: 5g
- Fat: 14g
- Carbohydrates: 45g
- Sugar: 35g
- Sodium: 180mg
Ina Garten Lemon Meringue Pie Recipe
Description
Ina Garten Lemon Meringue Pie Recipe made of zesty lemon filling, buttery pie crust and fluffy meringue topping serves 8 and takes about 1.5 hours to prepare. A perfect balance of tart and sweet it’s a timeless dessert for any occasion.
Ingredients
For the Filling:
For the Meringue:
Instructions
- Combine flour, salt, and sugar in a food processor. Add chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough forms a ball.
- Roll out the dough and fit it into a 9-inch pie pan. Trim the edges and chill for 30 minutes.
- Preheat the oven to 375°F, line the crust with parchment paper, fill with pie weights, and bake for 20 minutes. Remove weights and bake for another 10 minutes. Let cool.
- In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water and bring to a boil, stirring constantly, until thickened.
- In a small bowl, whisk egg yolks. Slowly temper the yolks with the hot mixture. Return to the saucepan, add lemon juice, zest, and butter, and cook for 2 minutes. Pour into the cooled crust.
- Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Spread the meringue over the filling, sealing the edges to the crust.
- Bake the pie at 350°F for 12–15 minutes or until the meringue is golden. Let cool completely before serving.
Notes
- Chill the Crust: Always chill the dough before rolling to ensure a flaky texture.
Prevent Soggy Crust: Blind bake the crust thoroughly to prevent it from becoming soggy when adding the filling.
Temper Egg Yolks: Gradually mix hot liquid into the egg yolks to prevent them from scrambling.
Sealed Meringue: Spread the meringue to the edges of the crust to seal and prevent shrinkage.
Serve Fresh: Lemon Meringue Pie is best served the same day to keep the meringue fluffy.
