American Style Lemon Meringue Pie Recipe

The American style lemon meringue pie is a delightful dessert that's both tangy and sweet, gracing countless dining tables with its luscious lemon filling and fluffy meringue topping. This classic pie is celebrated for its crisp, flaky crust and vibrant lemon flavor, complemented perfectly by a cloud-like meringue. Discover the secrets of an authentic American style lemon meringue pie recipe and learn how to bring this sweet treat to life in your own kitchen.

Ingredients for the Perfect Lemon Meringue Pie

Creating an American style lemon meringue pie begins with carefully selecting high-quality ingredients. Each component plays a crucial role in achieving the ideal balance of tartness and sweetness, with a texture that will impress.

For the Crust:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and diced
1/4 cup ice water

For the Lemon Filling:

1 cup sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons unsalted butter
4 egg yolks, beaten

For the Meringue:

4 egg whites
6 tablespoons sugar

Crafting the Flakiest Crust

The crust is the foundation of an American style lemon meringue pie, providing structure while enhancing the flavors of the filling and meringue. It should be both crisp and tender, a perfect contrast to the creamy filling.

Begin by mixing the flour and salt in a large bowl. Add the chilled, diced butter. Use a pastry blender or fork to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, and gently mix until the dough begins to form. Turn the dough out onto a lightly floured surface and shape into a ball. Wrap the dough in plastic wrap and chill for at least 30 minutes.

Preparing the Luscious Lemon Filling

The heart of the American style lemon meringue pie lies in its vibrant lemon filling. The combination of lemon juice, zest, and a thickening mixture creates a tart and flavorful center that stands out with its bright citrus notes.

In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. Stir in the water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil. Stir in the butter. In a small bowl, whisk the egg yolks together, then gradually add them to the saucepan, a little at a time, stirring constantly. Bring to a gentle boil and continue to stir for a minute or two until thickened. Remove from heat and set aside.

Creating the Light and Fluffy Meringue

The crowning glory of an American style lemon meringue pie, the meringue should be light, airy, and slightly toasted for a perfect finish. It’s important to create a stable meringue to ensure it holds its shape atop the filling.

In a large glass or metal bowl, beat the egg whites until they begin to thicken. Gradually add the sugar, continuing to beat until stiff peaks form. The meringue should be glossy and hold a stiff peak when the beaters are lifted.

Guide Steps to Assembling the Pie

Preheat your oven to 350°F (175°C).
Roll out the chilled pie dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, then bake for another 5-7 minutes until lightly golden. Let cool.
Pour the prepared lemon filling into the cooled pie crust, spreading evenly with a spatula.
Spoon the meringue over the lemon filling, ensuring it touches the edges of the crust all around to seal the filling inside.
Bake in the preheated oven for about 10-12 minutes, or until the meringue is golden brown.
Remove from oven and let the pie cool at room temperature for 1 hour before refrigerating for 3-4 hours.

FAQ

What is the key to a non-weeping meringue?
The key to preventing a weeping meringue is to ensure the egg whites are beaten to stiff peaks and the filling is hot when you add the meringue. Sealing the meringue to the pie crust edges avoids air gaps that can cause weeping.

Can I make the pie ahead of time?
Yes, you can prepare the pie a day in advance. However, it's best served within a day or two to keep the meringue fresh and fluffy.

Why does my crust get soggy?
A soggy crust can be a result of over-baking, not chilling the dough properly, or failing to use a pie weight during blind baking. Ensuring the lemon filling is thick enough before spreading can also help.