Equipment
Ingredients
Shortcrust Pastry
- 175 g plain flour
- 85 g unsalted butter, cold and cubed
- 15 g caster sugar
- 2 g salt
- 30 ml water, ice cold
Lemon Filling
- 300 ml water
- 45 g cornstarch
- 200 g caster sugar
- 4 egg yolks
- 120 ml lemon juice, freshly squeezed
- 15 g lemon zest, finely grated
- 40 g unsalted butter
Meringue Topping
- 4 egg whites
- 2 g cream of tartar
- 200 g caster sugar
- 5 ml vanilla extract
Nutrition (per serving)
Method
In a mixing bowl, combine the flour, caster sugar, and salt. Add the cold cubed butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
Stir in the ice cold water, mixing lightly until the dough just begins to clump together. Do not overwork.
Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Roll the dough out on a lightly floured surface to about 3mm thick. Carefully transfer it to a 23cm pie dish, pressing it gently into the corners. Prick the base lightly with a fork and chill for another 15 minutes.
Preheat your oven to 190°C/375°F.
Line the chilled pastry with parchment paper and fill with pie weights. Blind bake for 15 minutes to set the crust.
Remove the parchment paper and pie weights. Return the pastry to the oven for 10 minutes until the base is a light golden brown and fully dry. Set aside.
For the filling, whisk the water, cornstarch, and sugar in a saucepan over medium heat. Bring to a simmer, whisking constantly until the mixture becomes extremely thick and translucent.
Remove the thickened cornstarch mixture from the heat. Whisk three tablespoons of the hot liquid into the egg yolks to temper them, then pour the warmed yolks back into the saucepan.
Return the saucepan to medium-low heat and boil gently for 2 minutes to cook the egg yolks and finalize the thickening process.
Remove the pan from the heat entirely. Stir in the freshly squeezed lemon juice, grated lemon zest, and butter until perfectly smooth and emulsified. Set the filling aside, keeping it warm.
Reduce the oven temperature to 175°C/350°F.
In a spotlessly clean stand mixer bowl, whip the egg whites and cream of tartar on medium speed until soft peaks form.
With the mixer running, gradually add the caster sugar one tablespoon at a time. Continue whipping until glossy, stiff peaks form and the sugar is completely dissolved. Fold in the vanilla extract.
Pour the hot lemon filling into the baked pastry case. Immediately dollop the meringue over the steaming filling, spreading it all the way to the edges so it touches the crust to seal it.
Bake the pie for 15 minutes until the meringue peaks are beautifully toasted and golden brown. Ensure the internal temperature of the meringue registers at least 74°C/165°F to guarantee food safety.
Transfer the pie to a wire rack. Allow it to cool completely at room temperature for at least 3 hours before slicing, allowing the curd to achieve a stable, sliceable consistency.
Chef's Notes
- The thermal bonding technique is vital for lemon meringue pies: sealing the meringue over a piping hot filling creates steam that gently poaches the underside of the egg whites. This prevents the dreaded weeping layer of water between the curd and topping.
- Lemon acid degrades starch binders very rapidly. By cooking the water, sugar, and cornstarch first, and stirring the lemon juice in entirely off the heat, we preserve the structural integrity of our thickener.
- Wipe the bowl and whisk attachments with a paper towel dampened with lemon juice or white vinegar prior to making the meringue. Even microscopic traces of fat from the egg yolks or dishwashing soap can prevent the whites from achieving full volume.
- Do not chill the pie to speed up the setting process. Cooling it down rapidly in the refrigerator promotes heavy condensation, causing the meringue to slide and sweat.
Storage
Refrigerator: 2 days — Store loosely covered to prevent meringue weeping, though best eaten on the first day.
