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Ina Garten Lemon Meringue Pie Recipe

Ina Garten Lemon Meringue Pie Recipe

Dream of sunny lemon tang? This Ina Garten Lemon Meringue Pie Recipe dazzles. Flaky crust silky filling and fluffy meringue peaks. Learn how to make Ina Garten Lemon Meringue Pie at home.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 420 kcal

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter diced
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 1/4 cup ice water
  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups water
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice 3 lemons
  • 2 tbsp lemon zest
  • 2 tbsp unsalted butter
  • 4 large egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract

Instructions
 

Make the Pie Crust Dough

  • Pulse flour, sugar, salt in food processor. Add cold butter. Pulse until crumbly. Add ice water slowly. Form dough disk. Wrap and chill 30 minutes. Flaky crust starts here.

Roll and Blind Bake Crust

  • Preheat oven 375°F (190°C). Roll dough 12-inch circle. Fit into pie dish. Crimp edges pretty. Chill 15 minutes. Line parchment, add pie weights. Bake 20 minutes. Remove weights. Bake 10 more minutes golden. Cool completely.

Prepare Lemon Filling Base

  • Whisk sugar, cornstarch, salt, water in saucepan. Cook medium heat. Stir constantly until thick and bubbling. About 8 minutes. Shiny thick sauce forms. Perfect curd base.

Temper and Cook Egg Yolks

  • Whisk hot mixture into egg yolks slowly. Temper prevents scrambling. Pour back into pan. Cook 2 minutes more. Remove heat. Stir in lemon juice, zest, butter. Silky yellow filling ready.

Fill the Crust

  • Pour hot lemon filling into cooled crust. Smooth top. Filling sets as meringue preps. Tangy lemon perfume fills kitchen. Heavenly anticipation builds.

Whip Perfect Meringue

  • Beat egg whites, cream of tartar medium speed. Soft peaks form. Gradually add sugar. Beat high until stiff glossy peaks. Add vanilla. Clouds of sweetness ready.

Top and Bake Pie

  • Spoon meringue over hot filling. Seal edges to crust. Swirl peaks with spoon. Bake 350°F (175°C) 12-15 minutes. Golden tips appear. Cool fully 3 hours. How to make Ina Garten Lemon Meringue Pie wows!

Notes

  • Ice-cold butter makes flaky crust. Freeze diced first.
  • Fresh lemons essential. Bottled tastes flat.
  • Room-temp egg whites whip highest.
  • Seal meringue edges. Prevents weeping.
  • Key lime swap: Use lime juice/zest.
  • Graham cracker crust shortcut. No rolling!
  • Chocolate crust twist: Add 2 tbsp cocoa.
  • Mini pies: Use muffin tin. Party cute.
Keyword Ina Garten Lemon Meringue Pie Recipe