Pioneer Woman Lemon Meringue Pie

The perfect Pioneer Woman Lemon Meringue Pie is a rich and classic recipe, which features fresh lemon juice and Swiss meringue. It’s a great dessert for any special occasion, ready in about 3 hours plus chilling time.

Pioneer Woman Lemon Meringue Pie Ingredients

For the Crust:

• 1 ball perfect pie crust
• 1 Tbsp. heavy cream

For the Lemon Filling:

• 1 1/4 cups granulated sugar
• 1/3 cup cornstarch
• 5 egg yolks
• 1/4 cup unsalted butter
• 1/4 cup fresh lemon juice

For the Meringue:

• 5 egg whites
• 1 1/3 cups granulated sugar
• 1/4 tsp. cream of tartar

How To Make Pioneer Woman Lemon Meringue Pie

1. Bake the crust: Roll out the pie crust and fit it into a 9-inch pie plate. Chill for 15 minutes. Preheat oven to 400°F. Line with parchment paper and pie weights. Bake for 16-18 minutes. Remove weights, brush crust with cream, and bake for another 12-14 minutes until golden. Cool completely.
2. Prepare the lemon filling: In a saucepan, combine sugar, cornstarch, flour, salt, and water. Cook over medium heat, stirring constantly until thick and boiling. Temper the egg yolks with a bit of the hot mixture, then return all to the pan. Cook until mixture reaches 160°F. Stir in butter and lemon juice. Pour into the cooled crust. Chill for 2 hours.
3. Make the Swiss meringue: In a heatproof bowl over a double boiler, whisk egg whites, sugar, and cream of tartar until the mixture reaches 160°F and the sugar dissolves.
4. Whip the meringue: Transfer the warm mixture to a stand mixer. Whip on high speed until stiff, glossy peaks form.
5. Top and toast: Spread the meringue over the chilled lemon filling, sealing the edges. Toast with a kitchen torch or under the broiler until golden brown.

Recipe Tips

• Why does my meringue weep? Make sure the filling is chilled and the meringue fully cooked to 160°F.
• Can I use bottled lemon juice? Fresh lemon juice is highly recommended for best flavor.
• How do I prevent a soggy crust? Bake the crust fully before adding the filling, and brush with cream to seal.
• What type of sugar works best for meringue? Fine granulated sugar dissolves quickly and helps achieve glossy peaks.
• How to toast without a torch? Use your oven’s broiler, watching closely to prevent burning.

What To Serve With Lemon Meringue Pie

This bright, citrusy pie pairs well with:

• Hot tea or coffee
• Fresh berries
• Vanilla ice cream
• A crisp white wine
• Mint sprigs for garnish

How To Store Lemon Meringue Pie

Refrigerate: Store in the refrigerator for up to 3 days, loosely covered with foil.

Freeze: Not recommended, as meringue does not freeze well and may weep upon thawing.

Lemon Meringue Pie Nutrition Facts

• Calories: 495 kcal
• Total Fat: 19g
• Saturated Fat: 9g
• Cholesterol: 160mg
• Sodium: 210mg
• Total Carbohydrates: 72g
• Sugars: 60g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and preparation methods.

FAQs

Can I make lemon meringue pie ahead of time?
Yes, you can make it a day ahead, but it’s best served the same day for the freshest meringue.

Why does my pie have a gap between filling and meringue?
Always spread meringue while the filling is warm to seal the layers.

How do I get stiff peaks in my meringue?
Whip until glossy and the peaks stand straight up when the beaters are lifted.

Can I use a store-bought crust?
Yes, for convenience, but homemade gives the best texture and flavor.

What’s the best way to toast meringue?
A kitchen torch offers precise control, but a broiler can also work.

Try More Recipes:

• Pioneer Woman Lemon Shortbread Cookies
• Pioneer Woman Lemon Blueberry Grits
• Pioneer Woman Lemon and Grape Granita