Alton Brown Lemon Meringue Pie Recipe

This Alton Brown Lemon Meringue Pie Recipe is a tart and creamy dessert, which uses fresh lemon juice and a fluffy, toasted meringue topping. It’s a restaurant-quality dish, ready in about 3 hours and 45 minutes.

Alton Brown Lemon Meringue Pie Recipe Ingredients

For the Crust:

• 8 tablespoons (1 stick) unsalted butter
• 1 cup plus 2 tablespoons plus 2 teaspoons all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 cup ice water

For the Pie:

• 2 cups sugar, divided
• 4 large eggs, separated
• 1/4 cup cornstarch
• 1 1/2 cups water
• 1/2 teaspoon kosher salt, divided
• 1/2 cup fresh lemon juice
• 1 packed tablespoon finely grated lemon zest
• 3 tablespoons unsalted butter, cubed, at room temperature
• 1/2 teaspoon cream of tartar

How To Make Alton Brown Lemon Meringue Pie

1. Make the crust dough: Freeze the butter and two 9-inch pie pans. Pulse flour and salt in a food processor. Add frozen butter and pulse until mealy. Add ice water and pulse until dough comes together. Wrap in plastic, shape into a disk, and chill for 30 minutes.
2. Roll and shape the dough: Roll the dough between parchment into a thin circle. Sandwich between the chilled pie pans to shape, trim, and freeze for at least 30 minutes.
3. Bake the crust: Preheat oven to 300°F with a sheet pan on the lower rack. Bake the inverted pie pans for 1 hour. Increase to 375°F and bake until edges are deep brown, 20–30 minutes. Cool completely.
4. Make the filling: Whisk 1/2 cup plus 3 tbsp sugar, egg yolks, and cornstarch. Heat water, remaining 1/2 cup plus 3 tbsp sugar, and 1/4 tsp salt in a saucepan to 160°F. Stir in lemon juice and zest. Temper the egg yolks with some of the hot mixture, then return all to the pot. Cook until thick and bubbling, then strain. Whisk in butter and pour into the crust. Let set for 2–3 hours.
5. Make the meringue: In a stand mixer bowl, whisk egg whites, cream of tartar, remaining sugar, and salt. Place over simmering water and whisk until 165°F. Transfer to mixer and beat to stiff peaks.
6. Top and torch: Spread meringue over the pie, sealing to the crust edges. Swirl for texture. Use a torch to brown the top. Serve immediately or chill overnight.

Recipe Tips

• How to avoid a soggy crust:
  Baking the crust upside down between pans helps it crisp evenly and stay firm under the filling.
• Can I use bottled lemon juice?
  Fresh lemon juice is highly recommended for the best flavor.
• Why use a thermometer for meringue?
  Heating the egg whites to 165°F ensures they are safe to eat and stabilize better when whipped.
• How to get beautiful meringue peaks:
  Use the back of a spoon to make swirls and spikes before torching.
• Can I use store-bought crust?
  You can, but the texture and flavor may not match Alton’s scratch-made method.

What To Serve With Lemon Meringue Pie

This bright, citrusy dessert is perfect on its own or with:

• Fresh berries
• Whipped cream
• Coffee or tea
• Vanilla ice cream
• Raspberry coulis

How To Store Lemon Meringue Pie

Refrigerate: Store loosely covered in the fridge for up to 2 days. The meringue may start to weep after that.

Do Not Freeze: Freezing will ruin the texture of both the filling and meringue.

Lemon Meringue Pie Nutrition Facts

• Calories: 420
• Fat: 18g
• Carbohydrates: 60g
• Protein: 5g
• Sugar: 45g
• Sodium: 260mg

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

FAQs

Can I make this pie a day ahead?
Yes, you can refrigerate overnight. Add the meringue and torch just before serving for the best look.

Why is my meringue weeping?
Weeping often happens from undercooking the meringue or refrigerating too long. Be sure to heat to 165°F and serve soon after torching.

Can I use a hand mixer instead of a stand mixer?
Yes, but it may take longer to reach stiff peaks.

Is there a shortcut to making the crust?
A store-bought pie crust is a quicker option, though the texture won’t be quite the same.

Try More Recipes:

• Alton Brown Enchilada Lasagna Recipe
• Alton Brown Grilled Cheese Recipe
• Alton Brown Dill Pickles Recipe