Recipes

Lemon Meringue Pie

  • Serves

    serves 6-8

PHOTOGRAPHY BY LANDON NORDEMAN
Lemon Meringue Pie

A cloud of meringue is piled sky-high over lemon-curd filling in this recipe inspired by a diner classic served at the Modern Snack Bar in Aquebogue, New York. It first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Modern Snack Bar.

Ingredients

For the Crust

  • 1 cup plus 2 tbsp. flour, plus more for dusting
  • 1 tbsp. granulated sugar
  • 12 tsp. kosher salt
  • 6 tbsp. unsalted butter, cubed and chilled
  • 3 tbsp. ice-cold water

For the Filling and Meringue

  • 12 cup granulated sugar
  • 14 cup cornstarch
  • 18 tsp. salt
  • 4 eggs, separated, plus 8 egg whites
  • 3 tbsp. butter, cubed
  • Zest and juice of 2 lemons
  • 14 tsp. cream of tartar
  • 34 cup superfine sugar

Instructions

Step 1

Make the crust: Whisk flour, granulated sugar, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Add water; work dough until smooth but with visible flecks of butter. (Alternatively, pulse ingredients in a food processor.) Flatten dough into a disk and wrap in plastic wrap; chill 1 hour.

Step 2

On a lightly floured surface, roll dough into a 12" round. Fit into a 9" pie plate. Trim edges and crimp; chill 30 minutes.

Step 3

Heat oven to 375°. Using a fork, prick dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until golden, about 20 minutes. Remove paper and weights; let cool.

Step 4

Make the filling: Combine granulated sugar, cornstarch, salt, and 1 1⁄2 cups water in a 2-qt. saucepan. Cook, whisking, over medium-low heat for 3 minutes, then remove from heat. Transfer 2 tbsp. sugar mixture to a bowl; add yolks and whisk until smooth. Whisk yolk mixture into remaining sugar mixture and bring to a simmer over medium-low heat. Cook, whisking constantly, until thickened, about 3 minutes. Whisk in butter, lemon zest, and juice; let cool.

Step 5

Make the meringue: Heat oven broiler. Using an electric hand mixer, beat egg whites in a bowl until soft peaks form. With the motor running, gradually add cream of tartar and superfine sugar; beat until stiff peaks form. Spread lemon filling evenly over crust; spread meringue evenly over filling, piling it slightly higher in the center. Using a spatula, create peaks all over meringue. Broil, rotating pie as needed, until meringue is browned in spots, 1–2 minutes. Cool completely before serving.

Want More Saveur?

Get our favorite recipes, stories, and more delivered to your inbox.