This delicious Lemon Meringue Pie by Martha Stewart is a timeless dessert that’s quick to prepare and perfect for any occasion. With a flaky crust, tangy lemon curd, and fluffy golden meringue, it’s a crowd-pleaser. Use a homemade or store-bought crust and enjoy a creamy, sweet-tart treat that’s as easy as it is impressive!
Recipe Ingredients:
- Homemade or store-bought pie crust
- Easy Lemon Curd
- 1 cup cold water
- ¼ cup cornstartch
- 8 large eggs, whites only
- ⅔ cups sugar
- ¼ teaspoon coarse salt
How To Make Lemon Meringue Pie Recipe?
- Prepare the crust: Preheat oven to 175°C (350°F). Fit the pie crust into a 9-inch (23 cm) pie plate, line it with parchment paper, and fill with dried beans or pie weights. Bake for 45 minutes or until lightly browned. Carefully remove the paper and weights, then let the crust cool completely.
- Make the lemon curd: Prepare lemon curd through step 1 of your chosen recipe. Whisk together 240 ml (1 cup) cold water and 30 g (¼ cup) cornstarch, then add this mixture to the lemon curd along with butter in step 2. Continue as directed, but do not chill the curd. Pour it directly into the cooled crust and smooth the top. Refrigerate until chilled and set, about 3 hours or up to 1 day.
- Prepare the meringue: Preheat oven to 175°C (350°F). In a large bowl, combine egg whites, sugar, and salt. Using an electric mixer, beat on medium-high until stiff peaks form.
- Assemble and bake: Pile the meringue on top of the pie, ensuring it touches the crust all around. Bake for 8–10 minutes or until the meringue begins to brown.
Recipe Tips:
- Use room-temperature egg whites: This helps them whip faster and achieve stiff peaks for the perfect meringue.
- Bake the crust fully: Ensure the crust is golden and crisp before adding the filling to avoid a soggy bottom.
- Don’t chill the lemon curd before pouring: Warm curd spreads smoothly and sets perfectly in the crust.
- Seal the meringue to the crust: Spread the meringue so it touches the edges of the crust to prevent it from shrinking during baking.
- Watch the meringue closely: It browns quickly, so keep an eye on it to avoid overbaking.
How To Store Leftovers?
- Refrigerate: Let the leftover Lemon Meringue Pie cool to room temperature first. Then, cover it tightly with plastic wrap or foil and refrigerate for up to 3 days.
Nutrition Facts
Serving Size: 1 slice (1/8 of a 9-inch pie)
- Calories: 362
- Total Fat: 16.4 g
- Saturated Fat: 4.8 g
- Cholesterol: 73.2 mg
- Sodium: 201.8 mg
- Potassium: 76.7 mg
- Total Carbohydrate: 64.8 g
- Dietary Fiber: 0.7 g
- Sugars: 47.2 g
- Protein: 4.3 g
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Martha Stewart Lemon Meringue Pie
Description
This delicious Lemon Meringue Pie by Martha Stewart is a timeless dessert that’s quick to prepare and perfect for any occasion. With a flaky crust, tangy lemon curd, and fluffy golden meringue, it’s a crowd-pleaser. Use a homemade or store-bought crust and enjoy a creamy, sweet-tart treat that’s as easy as it is impressive!
Ingredients
Instructions
- Prepare the crust: Preheat oven to 175°C (350°F). Fit the pie crust into a 9-inch (23 cm) pie plate, line it with parchment paper, and fill with dried beans or pie weights. Bake for 45 minutes or until lightly browned. Carefully remove the paper and weights, then let the crust cool completely.
- Make the lemon curd: Prepare lemon curd through step 1 of your chosen recipe. Whisk together 240 ml (1 cup) cold water and 30 g (¼ cup) cornstarch, then add this mixture to the lemon curd along with butter in step 2. Continue as directed, but do not chill the curd. Pour it directly into the cooled crust and smooth the top. Refrigerate until chilled and set, about 3 hours or up to 1 day.
- Prepare the meringue: Preheat oven to 175°C (350°F). In a large bowl, combine egg whites, sugar, and salt. Using an electric mixer, beat on medium-high until stiff peaks form.
- Assemble and bake: Pile the meringue on top of the pie, ensuring it touches the crust all around. Bake for 8–10 minutes or until the meringue begins to brown.
Notes
- Use room-temperature egg whites: This helps them whip faster and achieve stiff peaks for the perfect meringue.
- Bake the crust fully: Ensure the crust is golden and crisp before adding the filling to avoid a soggy bottom.
- Don’t chill the lemon curd before pouring: Warm curd spreads smoothly and sets perfectly in the crust.
- Seal the meringue to the crust: Spread the meringue so it touches the edges of the crust to prevent it from shrinking during baking.
- Watch the meringue closely: It browns quickly, so keep an eye on it to avoid overbaking.
Martha Stewart Lemon Meringue Pie