How to Make the Perfect Lemon Meringue Pie
Today: Redeem all of your past lemon meringue disasters. Here’s how to make one that works.
Lemon meringue pie is the kind of classic recipe that is easy to get very wrong: The filling can be overly sweet, gloppy, and impossible to slice, and the meringue on top can weep and slide right off of the filling, which makes for a very sad slice.
But do not fear! This recipe avoids all of that mess with a zingy lemon filling that is set just enough to slice, topped with a billowy mound of sweet and caramelized meringue that will make you forget about all of your past lemon meringue disasters.
Here are a few tips for making a great lemon meringue pie at home:
1. Prebake the pie shell so it is golden brown and crisp; soggy crusts are not welcome here.
2. Make sure that the filling is cooked gently and slowly to avoid curdling, but also make sure to adhere to the cooking times to ensure that it will set firmly enough that you’re able to slice it.
3. Before adding the meringue, cover the filled pie with parchment paper, making sure that it touches the lemon filling. Remove the paper once you’re ready to top the pie; the meringue will bond together with the rough surface of the filling as the pie cools, which will keep the meringue from sliding off when you go to slice it.
4. Make sure the pie has cooled completely before you slice it; otherwise, you will have a mess on your hands.