Hamdi Saidani This Pioneer Woman Lemon Meringue Pie is a tangy and fluffy recipe, which is made with fresh lemon juice and a Swiss meringue topping. It’s a classic, foolproof recipe, perfect for any special occasion.
Pioneer Woman Lemon Meringue Pie Ingredients
For the Crust:
- 1 unbaked 9-inch pie crust
- 1 Tbsp. heavy cream, for brushing
For the Lemon Filling:
- 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 2 Tbsp. all-purpose flour
- 1/2 tsp. kosher salt
- 5 egg yolks
- 1/4 cup unsalted butter
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1 Tbsp. finely grated lemon zest
For the Meringue:
- 5 egg whites
- 1/2 tsp. vanilla extract
- 1 1/3 cups granulated sugar
- 1/4 tsp. kosher salt
- 1/4 tsp. cream of tartar
How To Make Pioneer Woman Lemon Meringue Pie
- Blind-Bake the Crust: Preheat the oven to 400˚F. Fit your pie dough into a 9-inch pie plate, crimp the edges, and chill for at least 30 minutes. Line with parchment paper, fill with pie weights, and bake for 16-18 minutes until the edges are lightly golden. Remove the weights, brush the crust all over with heavy cream, prick the bottom with a fork, and bake for another 12-14 minutes until golden brown. Let it cool completely.
- Make the Lemon Filling: In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt. Gradually stir in 1 1/2 cups of cold water until smooth. Cook over medium heat, stirring, until the mixture boils and thickens, about 5 minutes. Boil for 1 full minute.
- Temper the Yolks: Whisk the egg yolks in a small bowl. Slowly add about 1/4 cup of the hot sugar mixture into the yolks while whisking constantly. Pour this warmed yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until it’s very thick.
- Finish Filling and Chill: Remove from the heat and immediately stir in the butter, lemon juice, and zest until the butter melts. Pour the hot filling into the cooled pie crust. Press plastic wrap directly onto the surface and refrigerate for at least 2 hours, until completely chilled and set.
- Make the Swiss Meringue: In the bowl of a stand mixer, whisk together the egg whites, vanilla, sugar, salt, and cream of tartar. Place this bowl over a saucepan of simmering water (a double boiler) and continue to whisk until the sugar has completely dissolved and the mixture is hot to the touch (about 160°F).
- Whip and Toast the Meringue: Transfer the bowl to a stand mixer fitted with the whisk attachment. Whisk on medium-high speed for 4-5 minutes, until the meringue is thick, glossy, and holds medium-stiff peaks. Dollop the meringue over the chilled pie, covering the lemon filling completely and creating decorative swirls.
- Serve: Use a kitchen torch to toast the meringue until lightly golden. Alternatively, place the pie under a hot broiler for about 1 minute, watching it very carefully. Let it cool before serving.
Recipe Tips
- How to get a perfectly smooth lemon filling? The secret is to temper the egg yolks. By slowly adding a small amount of the hot sugar mixture to the yolks before adding them back to the pot, you gently raise their temperature, which prevents them from scrambling and ensures a silky-smooth custard.
- How to prevent a “weeping” meringue? The Swiss meringue method used in this recipe is the key. By heating the egg whites and sugar together first, you ensure the sugar is fully dissolved, which makes the meringue incredibly stable and much less likely to weep or shrink.
- Can I make this pie ahead of time? Yes. The recipe notes that the best method is to bake the crust and make the filling the day before. Store the filled pie in the refrigerator. Make and add the fresh meringue topping within a few hours of serving for the best results.
- Why did my filling not set? This is the most common issue with pudding pies. It’s almost always because the custard was not cooked long enough. You must bring the mixture to a full boil for 1 full minute while whisking vigorously. This is what activates the cornstarch to its full thickening power.
What To Serve With Lemon Meringue Pie
This is a show-stopping dessert that is a complete treat on its own. The perfect balance of tart filling and sweet, fluffy meringue needs no accompaniment other than a fork and a plate.
How To Store Lemon Meringue Pie
- Refrigerate: This pie must be stored in the refrigerator because of the egg-based filling and meringue. Cover it loosely (a tall pie cover is best to avoid touching the meringue) and it will keep for up to 3 days. The meringue is at its best on the first day.
Lemon Meringue Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 580 kcal
- Carbohydrates: 95g
- Protein: 8g
- Fat: 22g
- Saturated Fat: 12g
- Sugar: 75g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the difference between a French and Swiss Meringue?
A French meringue is made with raw egg whites beaten with sugar. A Swiss meringue, like the one in this recipe, is more stable because the egg whites and sugar are gently cooked together over a double boiler before being whipped. This dissolves the sugar completely and creates a much glossier, sturdier meringue.
My meringue has little beads of liquid on top. What’s wrong?
This is called u0022weepingu0022 and it usually happens when the sugar in the meringue was not fully dissolved. The Swiss method in this recipe is specifically designed to prevent this by heating the sugar and egg whites together first.
Can I use bottled lemon juice?
For the best, brightest, and most authentic flavor, it is absolutely essential to use the juice and zest from fresh lemons. Bottled lemon juice has a much duller, more one-dimensional flavor.
Try More Pioneer Woman Recipes:
- Pioneer Woman Apple Slab Pie Recipe
- Pioneer Woman Tomato Pie Recipe
- Pioneer Woman Coconut Cream Pie Recipe
Pioneer Woman Lemon Meringue Pie Recipe
Description
A classic dessert masterpiece featuring a flaky, all-butter pie crust, a tart and creamy homemade lemon filling, and a mile-high, glossy Swiss meringue topping.
Ingredients
Instructions
- Fully blind-bake your pie crust at 400°F until golden brown and let it cool completely.
- Make the filling: In a saucepan, cook the sugar, cornstarch, flour, salt, and water until it boils and thickens.
- Temper the egg yolks with some of the hot mixture, then whisk it all back into the pot and cook until thick.
- Remove from heat and stir in the butter, lemon juice, and zest. Pour into the cooled crust and chill for at least 2 hours until set.
- Make the Swiss meringue by whisking the egg whites, sugar, and other meringue ingredients in a bowl over a pot of simmering water until the sugar dissolves.
- Transfer the bowl to a stand mixer and whip on high speed until thick, glossy, stiff peaks form.
- Spread the meringue over the chilled pie, creating decorative swirls.
- Toast the meringue with a kitchen torch or under the broiler until golden brown.
Notes
- u003cliu003eThe most important tip for a stable, no-weep meringue is to use the Swiss method, ensuring the sugar fully dissolves in the egg whites over heat before whipping.u003c/liu003eu003cliu003eYou must let the lemon filling chill and set completely before topping it with the meringue.u003c/liu003eu003cliu003eFor the best, non-soggy crust, it is essential to fully blind-bake it until it’s golden brown and crisp all over.u003c/liu003eu003cliu003eBe extremely careful if toasting your meringue under the broiler; it can go from perfectly golden to burnt in a matter of seconds.u003c/liu003e
Pioneer Woman Lemon Meringue Pie Recipe
