Lemon Meringue Pie - Mano Kitchen

Prep Time: 45 minutes
Cook Time: 35 minutes
Chilling & Cooling Time: 4 hours
Total Time: 5 hours 20 minutes
Recipe Skill Intensity / Difficulty: Medium to Advanced (Requires precise temperature management and technique for the meringue and curd)
Yield / Servings: 8 slices
Equipment Needed: 9-inch pie dish, heavy-bottomed saucepan, whisk, stand mixer or hand mixer, kitchen torch or oven broiler, rubber spatula

Table of Contents

Ingredients List

Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
Cut in Butter: Add cold cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with pea-sized bits of butter remaining.
Form Dough: Drizzle in ice water 1 tablespoon at a time, mixing gently until the dough just comes together. Shape into a flat disk, wrap in plastic, and chill for at least 1 hour.
Roll & Fit: Roll out dough on a lightly floured surface to a 12-inch circle. Press gently into a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork, cover with parchment paper, and fill with pie weights or dried beans.
Blind Bake: Bake at 400°F (200°C) for 15 minutes. Remove parchment and weights, then bake for an additional 10–12 minutes until light golden brown. Cool completely.

Combine Dry Ingredients & Water: In a medium heavy-bottom saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in cold water until smooth.
Thicken Base: Cook over medium heat, whisking constantly, until the mixture comes to a simmer and thickens significantly (about 5 to 7 minutes). Boil for 1 minute while continuing to whisk.
Temper Egg Yolks: In a separate medium bowl, lightly whisk the 4 egg yolks. Slowly pour about 1 cup of the hot cornstarch mixture into the yolks in a thin stream, whisking constantly to temper the eggs without scrambling them.
Cook Filling: Pour the tempered egg mixture back into the saucepan. Cook over medium heat, whisking continuously, until it boils again. Remove from heat.
Add Flavor: Stir in fresh lemon juice, lemon zest, and cubed butter until melted and fully incorporated. Pour hot filling directly into the prepared, cooled pie shell.

Heat Egg Whites & Sugar: Combine egg whites, sugar, and cream of tartar in a clean heatproof bowl (or the bowl of a stand mixer). Place over a saucepan of simmering water (double boiler style), ensuring the bottom of the bowl does not touch the water.
Whisk to Dissolve: Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C) on a digital thermometer (about 3–5 minutes).
Whip to Stiff Peaks: Transfer bowl to stand mixer fitted with whisk attachment. Add vanilla extract and whip on high speed until stiff, glossy peaks form (about 5 to 7 minutes).

Top the Pie: Mound the meringue on top of the warm lemon filling. Spread to the edges, ensuring the meringue completely touches and seals against the pie crust to prevent weeping.
Create Swirls: Use a spatula or back of a spoon to create peaks and decorative swirls.
Toast Meringue: Use a kitchen blowtorch to gently brown the peaks, or place under an oven broiler for 1–2 minutes until golden brown (keep a close eye to prevent burning).
Cool & Chill: Allow pie to cool completely at room temperature for 1 hour, then chill in the refrigerator for at least 3–4 hours before slicing.

Prevent Weeping: Placing meringue over hot lemon curd creates a bond that helps prevent the meringue from separating or weeping liquid underneath.
No Oil Allowed: Ensure all bowls and beaters used for meringue are completely clean and free of grease or egg yolk traces; oil prevents egg whites from whipping properly.
Sharp Slices: Dip your knife in warm water and wipe dry between each slice for clean, professional cuts.

Servings: 8

Serving Size: 1 slice (approx. 1/8th of pie)

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