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America's Test Kitchen Lemon Meringue Pie Recipe

Lemon Meringue Pie

Introduction:

Are you a fan of lemony desserts? If so, you're going to love this recipe for America's Test Kitchen Lemon Meringue Pie. This classic dessert is a crowd-pleaser, and with this recipe, you'll be able to make a perfect pie every time. The combination of tart lemon filling and fluffy meringue topping is simply irresistible. Let's get started!

Ingredients:

Ingredients

For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 3-4 tablespoons ice water

For the filling:

  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1/2 cup fresh lemon juice
  • 4 large egg yolks
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1 tablespoon lemon zest

For the meringue:

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions:

Instructions

For the crust:

  1. In a mixing bowl, combine the flour, salt, and sugar. Add the butter and mix until the mixture resembles coarse crumbs.
  2. Add the ice water, one tablespoon at a time, until the dough comes together.
  3. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and crimp as desired.
  4. Prick the crust all over with a fork and chill for at least 30 minutes in the refrigerator.
  5. Preheat the oven to 375°F. Line the crust with parchment paper and fill it with pie weights or dried beans.
  6. Bake for 20-25 minutes or until the crust is golden brown. Remove from the oven and let cool completely.

For the filling:

  1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the water, lemon juice, and egg yolks and whisk until smooth.
  2. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.
  3. Remove from the heat and stir in the butter and lemon zest until the butter is melted and the mixture is smooth.
  4. Pour the filling into the cooled crust and smooth the top with a spatula.

For the meringue:

  1. In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
  2. Add the sugar, a tablespoon at a time, and beat until stiff peaks form.
  3. Spoon the meringue over the filling, making sure to spread it all the way to the edges of the crust to prevent shrinking.
  4. Bake at 375°F for 10-15 minutes or until the meringue is golden brown. Let cool completely before serving.

Tips:

Tips
  • Make sure to use fresh lemon juice and zest for the best flavor.
  • Chill the crust before baking to prevent shrinkage.
  • Spread the meringue all the way to the edges of the crust to prevent shrinking.
  • Let the pie cool completely before serving to allow the filling to set.
  • Store leftover pie in the refrigerator for up to 3 days.

Conclusion:

This recipe for America's Test Kitchen Lemon Meringue Pie is a sure crowd-pleaser. With its tangy lemon filling and fluffy meringue topping, it's the perfect dessert for any occasion. Follow these simple instructions and tips for a perfect pie every time. Happy baking!

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