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  • Writer's pictureSharon

Best ever Lemon Meringue Pie

At the Klaarstroom Guest House, we believe in taking the time to enjoy something sweet in the afternoons with you tea. And if you are going to indulge in those extra calories, you'd best be sure that you are eating the best version of your sweet of choice.

If Lemon Meringue Pie tickles your fancy, then we'd like to offer this recipe.

What you will need:

Lemon curd filling

  • 1 ½ cups sugar

  • 5 tablespoons cornstarch

  • ⅛ teaspoon salt

  • 4 egg yolks

  • 1 ¾ cups milk

  • ½ cup fresh lemon juice

  • 3 tablespoons butter

  • 1 teaspoon lemon zest

Soft and pillowing meringue topping

  • 6 egg whites

  • ½ teaspoon cream of tartar

  • ½ cup sugar

  • ½ teaspoon vanilla extract

Pie crust

  • 1 3/4 cups all-purpose flour plus more for the work surface

  • 1/2 teaspoon kosher salt

  • 6 tablespoons (3/4 stick) unsalted butter preferably cultured, cut into pieces and chilled

  • 2 tablespoons plus 1 teaspoon vegetable shortening chilled

  • About 2 tablespoons cold water

  • 1 large egg


Start with the pie crust:

  1. Mix the flour, salt, butter, and shortening on low speed in a mixer fitted with the paddle attachment, until crumbly. With the machine running, add 2 tablespoons cold water and the egg. Beat just until the dough comes together in large clumps.

  2. Divide the dough in half and press each portion into a 1-inch-thick round disk. Wrap each portion tightly in plastic and refrigerate until firm, at least 1 hour.

  3. On a lightly floured surface with a lightly floured rolling pin, roll 1 piece of dough into a 10-inch round. Carefully transfer the dough to an 8-inch round fluted tart pan with a removable bottom, pressing the dough gently against the bottom and up the sides. Trim the edges against the side if necessary.

  4. Line the dough with foil, then fill with dried beans or pie weights. Freeze overnight or until very hard.

  5. To blind bake the tart shell, preheat the oven to 375°F / 190°C.

  6. Bake the frozen crust until the edges are set, about 20 minutes. Remove the foil and beans. Poke holes evenly over the bottom of the crust with a fork, then return to the oven. Bake until the bottom is set and the crust is blonde, about 8 minutes. Let cool in the pan on a rack.

Make the filling

  1. Whisk together 1 ½ cups sugar, cornstarch, and salt in a medium-size heavy non-aluminum saucepan.

  2. Whisk together egg yolks and next 2 ingredients in a large bowl; whisk into sugar mixture in pan over medium heat, stirring constantly until mixture thickens, about 9 minutes. Bring to a boil, and boil, whisking constantly, 1 minute.

  3. Remove from heat. Stir in butter and zest until smooth. Spoon into piecrust.

Prepare the Meringue

  1. Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add vanilla, beating well. Makes enough for 1 (9-inch) pie.

  2. Spread Meringue over hot filling, sealing edges.

  3. Bake at 165 C / 325°F for 20 to 22 minutes or until meringue peaks are lightly browned. Let cool completely on a wire rack (about 1 hour).

  4. Store in refrigerator.

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