317 minutes
A classic dessert featuring a flaky pie crust, tart lemon filling, and a sweet, airy meringue topping.
Pastry Dough
0 oz
Meyer Lemons, zested and juiced
each
each
each
0 oz
tablespoons
tablespoons
Dried Beans
0 oz
Egg Whites, at room temperature
each
Cream Of Tartar
teaspoons
teaspoons
1. Prepare and Chill Pie Crust
Roll out the pastry dough to fit a 12-inch pan. Trim excess and crimp edges. Prick the base with a fork and freeze to chill for 20-30 minutes.
2. Prepare Lemon Filling
Zest and juice Meyer lemons to collect zest and 1/4 cup of juice. Whisk together whole eggs, egg yolks, and granulated sugar in a saucepan. Stir in lemon juice, zest, and both butters. Cook over low heat until mixture thickens.
3. Bake Pie Crust
Preheat oven to 375°F (190°C). Line chilled crust with foil and fill with pie weights or dried beans. Bake for 20 minutes, remove weights and foil, then reduce temperature to 350°F (175°C) and bake until golden brown, about 12-15 minutes.
4. Add Lemon Filling to Crust
Pour lemon filling into baked crust and return to oven. Bake at 350°F (175°C) for 10-15 minutes until set.
5. Make Meringue Topping
Beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and vanilla extract, beat until stiff peaks form.
6. Top Pie with Meringue and Bake
Spread meringue over pie, starting at edges. Bake at 375°F (190°C) for 10 minutes or until golden brown.
7. Cool Pie
Place the baked pie on a cooling rack and let it cool completely for 1-2 hours at room temperature.
Ensure your pie crust is fully baked before adding the filling by blind baking with parchment paper and pie weights or dried beans to prevent sogginess.
Spread the meringue to the edge of the crust to seal it and prevent shrinking and pulling away during baking.
Use fresh lemon juice and zest for the most vibrant flavor, avoiding bottled lemon juice and including zest for added depth.
Allow egg whites to reach room temperature for maximum volume when whipped, ensuring higher stability for the meringue.
Add cream of tartar to egg whites to stabilize the proteins and maintain the meringue's structure.
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