Tips from the Betty Crocker Kitchens
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var configuration = {"title":"Lemon Meringue Pie ","introduction":"\u003cp\u003eWhether you crave the old-fashioned flavor of a homemade lemon meringue pie, or you’re trying it for the first time, this top-rated recipe promises to be a sweet-tart delight! It’s a trio of layers that blend perfectly for irresistible taste and texture. You start with a tender, flaky baked pie shell, fill it with smooth, tangy-sweet lemony custard-like filling, and top it all off with a cloud-like, billowy meringue.\u003c/p\u003e \n\u003cp\u003eThis light, airy pie is always a hit on hot summer days and adds a refreshing finish to your Easter or Mother’s Day celebrations. It’s the perfect pie to make as we embrace the warm, sunny days of spring and summer.\u003c/p\u003e \n\u003cp\u003eOur step-by-step directions will help you master lemon meringue pie, even if it’s your first time making it. We’ve perfected this classic recipe over the years with the best tips and tricks, so it’s always a baking success in your kitchen. Our recipe makes just right amount of filling and meringue for perfect layers. This is a show-stopping dessert that will earn you rave reviews and plenty of requests to make it again!\u003c/p\u003e","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/L0PPeINhLU6Djd5yxeA1iw_webp_base.webp?v=91c2a7c2\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/L0PPeINhLU6Djd5yxeA1iw_webp_base.webp?v=91c2a7c2\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/L0PPeINhLU6Djd5yxeA1iw_webp_base.webp?v=91c2a7c2\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Lemon Meringue Pie "},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Sep 4, 2024"}},"ingredientGroups":[{"name":"Pastry","ingredients":[{"quantity":"1","description":"cup Gold Medal™ all-purpose flour"},{"quantity":"1/2","description":"teaspoon salt"},{"quantity":"1/3","description":"cup cold shortening"},{"quantity":"3","description":"to 4 tablespoons cold water"}]},{"name":"Filling","ingredients":[{"quantity":"3","description":"egg yolks"},{"quantity":"1 1/2","description":"cups sugar"},{"quantity":"1/3","description":"cup plus 1 tablespoon cornstarch"},{"quantity":"1 1/2","description":"cups water"},{"quantity":"3","description":"tablespoons butter"},{"quantity":"2","description":"teaspoons grated lemon zest"},{"quantity":"1/2","description":"cup lemon juice"}]},{"name":"Meringue","ingredients":[{"quantity":"3","description":"egg whites, room temperature"},{"quantity":"1/4","description":"teaspoon cream of tartar"},{"quantity":"6","description":"tablespoons sugar"},{"quantity":"1/2","description":"teaspoon vanilla"}]}],"steps":[{"description":"In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour mixture is moistened and can be pressed into a ball. "},{"description":"Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is cold."},{"description":"Heat oven to 450°F. With floured rolling pin, roll pastry on lightly floured surface into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork to prevent puffing. Bake 13 to 15 minutes or until light brown; cool on cooling rack.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/VY11f84Mh0eugBycKmeEiw_webp_base.webp?v=72787ce4\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Reduce oven temperature to 350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute."},{"description":"Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/r4SWgwBohU28WrTwIPjxAw_webp_base.webp?v=30cc1de9\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/GtWbcLx2NUWOeRSmU7Cvsg_webp_base.webp?v=9a01b018\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator. "}],"tips":[{"title":"","description":"Betty Crocker™ top-rated Classic Lemon Meringue Pie recipe takes the blue ribbon for the best old-fashioned flavor and delightfully light texture.","category":"Rich Snippet"},{"title":"","description":"The key for perfect meringue is using just egg whites. Be sure to cleanly separate the whites from the yolks, because even a speck of yolk will prevent the whites from beating up properly.","category":"Recipe/Ingredient Facts"},{"title":"","description":"Be ready to quickly beat up the egg whites so they can be spread directly on the hot filling—the heat helps seal the meringue to the pie.","category":"Recipe/Ingredient Facts"},{"title":"","description":"To ensure success with this recipe, let the pie cool for one hour, then chill for four hours or until filling is set before slicing into it.","category":"Method Note"},{"title":"","description":"Use Betty Crocker™ pie crust mix for the scratch pie crust in this recipe to save time and elbow grease.","category":"Substitution"},{"title":"","description":"Recipe meets Kitchen Tested criteria. Reviewed as part of project MSO-5941 BC Audit 200 recipes","category":"Kitchen Tested"}],"kitchenTips":[{"title":"","description":"The key for perfect meringue is using just egg whites. Be sure to cleanly separate the whites from the yolks, because even a speck of yolk will prevent the whites from beating up properly.","category":"Recipe/Ingredient Facts"},{"title":"","description":"Be ready to quickly beat up the egg whites so they can be spread directly on the hot filling—the heat helps seal the meringue to the pie.","category":"Recipe/Ingredient Facts"},{"title":"","description":"To ensure success with this recipe, let the pie cool for one hour, then chill for four hours or until filling is set before slicing into it.","category":"Method Note"},{"title":"","description":"Use Betty Crocker™ pie crust mix for the scratch pie crust in this recipe to save time and elbow grease.","category":"Substitution"}],"additionalContent":[{"title":"How to Make Lemon Meringue Pie","description":"\u003cp\u003eHere’s the general instructions for making our best lemon meringue pie recipe. Follow the recipe for the more detailed directions that have been thoroughly tested in our Test Kitchens, for delicious results:\u003c/p\u003e\n\u003ch3\u003e\u003cb\u003eMaking the Pie Crust\u003c/b\u003e\u003c/h3\u003e \n\u003cp\u003ePastry dough is made from mixing flour and salt and cutting in vegetable shortening until it’s dispersed throughout, the consistency of coarse crumbs. Water is then added to form the dough. The dough is chilled, rolled out, and eased into a pie plate. The edge of the dough is given a decorative edge before being baked.\u003c/p\u003e\n\u003ch3\u003e\u003cb\u003eMaking the Lemon Filling\u003c/b\u003e\u003c/h3\u003e \n\u003cp\u003eA custard-like lemon filling for lemon meringue pie is made by cooking sugar, water, and cornstarch until the mixture boils and thickens. Using a fork, beat your egg yolks and gradually add to the boiling mixture a little at a time. Stir in the butter, and both lemon juice and lemon zest. Remove from heat and cover the pan to keep the filling hot so that the meringue will stick to it.\u003c/p\u003e\n\u003ch3\u003e\u003cb\u003eMaking the Meringue\u003c/b\u003e\u003c/h3\u003e \n\u003cp\u003eOur easy meringue recipe for lemon meringue pie uses egg whites and cream of tartar beaten with a mixer until foamy. Sugar is added a tablespoon at a time, until glossy, stiff peaks form.\u003c/p\u003e \n\u003ch3\u003e\u003cb\u003ePutting It All Together\u003c/b\u003e\u003c/h3\u003e \n\u003cp\u003eSpread the hot lemon filling in the baked crust. Immediately add the meringue over the lemon filling to seal it to the filling and keep it from weeping (moisture droplets from forming on the meringue) or shrinking during baking.\u003c/p\u003e \n\u003ch3\u003e\u003cb\u003eBaking the Pie\u003c/b\u003e\u003c/h3\u003e \n\u003cp\u003eBake the pie until the meringue top is browned, and the eggs reach 160°F to ensure they are cooked.\u003c/p\u003e ","category":"SEO Content_1"},{"title":"Serving Lemon Meringue Pie","description":"\u003cp\u003eFor the best flavor and texture of this sensational lemon meringue pie filling recipe, don’t skip the four hours of refrigeration after it cools. It’s important to give this pie its full refrigeration time so the filling has time to properly set up. This will make serving nicely shaped pieces a breeze! With a long refrigeration time, this recipe can be made earlier in the day, to take the pressure off making the rest of the meal.\u003c/p\u003e\n\u003cp\u003eLemon meringue pie is always enjoyed chilled, right from the refrigerator. Although making the meringue is relatively straightforward, it can be sensitive to temperature and humidity. Serving the pie cold not only preserves the ideal texture but also ensures that the egg whites in the meringue and the egg yolks in the filling stay at a safe temperature for food safety.\u003c/p\u003e\n\u003cp\u003eTo cut beautifully shaped pieces, use a sharp knife with a smooth blade and cut through all the layers. Use a pie server (a triangle-shaped server) to lift the pieces out onto serving plates.\u003c/p\u003e \n\u003cp\u003eThe light, airy texture of this pie makes it a great choice to serve after an indulgent, heavy meal or when you are looking for a lighter summertime dessert.\u003c/p\u003e ","category":"SEO Content_2"},{"title":"Storing and Reheating Lemon Meringue Pie","description":"\u003cp\u003eIt’s best to make and serve lemon meringue pie on the same day, for the meringue to be at its very best. As it sits in the refrigerator, it can absorb moisture from the air, which deflates the meringue and causes it to weep (form tiny water droplets). If your pie was made on a humid day, the meringue may weep as you refrigerate it for serving. If it does weep, it’s ok to still eat it. If you have any leftover lemon meringue pie, store it loosely covered in the refrigerator up to 1 day.\u003c/p\u003e","category":"SEO Content_3"},{"title":"Betty’s Best Pie Recipes","description":"\u003cp\u003eBetty Crocker has been perfecting pie recipes for generations! Once you know the techniques for making a flaky crust, you’ll want to experiment with many types and flavors of pie. It’s one of our favorite ways to show our love to family and friends. Try one of these favorites:\u003c/p\u003e\n\u003cp\u003e\u003cb\u003eSummer Pies\u003c/b\u003e\u003c/p\u003e\n\u003cp\u003e\u003ca href=\u0022https://www.bettycrocker.com/recipes/classic-blueberry-pie/78e913d6-7e53-4ee3-bec5-ca38083b70b0/\u0022\u003eClassic Blueberry Pie\u003c/a\u003e is another delicious fruit pie to make in the summer when the berries are at their peak of flavor.\u003c/p\u003e\n\u003cp\u003e\u003ca href=\u0022https://www.bettycrocker.com/recipes/easy-key-lime-pie/cb2cf146-48a4-4172-9a5e-f46fc3de1344/\u0022\u003eEasy Key Lime Pie\u003c/a\u003e also has a sweet-tart flavor, in the same way lemon meringue pie does. It’s super-easy to make and can be made ahead, so it’s ready to eat when you are.\u003c/p\u003e\n\u003cp\u003e\u003cb\u003eFall Pies\u003c/b\u003e\u003c/p\u003e\n\u003cp\u003e\u003ca href=\u0022https://www.bettycrocker.com/recipes/impossibly-easy-pumpkin-pie/c0eab3d9-06a3-4829-9125-7581f1d96315/\u0022\u003eImpossibly-Easy-Pumpkin-Pie\u003c/a\u003e is a great fall pie that doesn’t require making a crust! It magically forms its own crust by making a batter that starts with Bisquick™ mix.\u003c/p\u003e\n\u003cp\u003e\u003ca href=\u0022https://www.bettycrocker.com/recipes/salted-caramel-apple-slab-pie/8dd47cd1-369d-4b7a-9108-8d0bfa0d6a5c/\u0022\u003eSalted Caramel Apple Slab Pie\u003c/a\u003e is layered with autumnal flavors, like pumpkin pie, and perfect for any fall or winter gathering.\u003c/p\u003e\n\u003cp\u003e\u003cb\u003eHoliday Pies\u003c/b\u003e\u003c/p\u003e\n\u003cp\u003e\u003ca href=\u0022https://www.bettycrocker.com/recipes/decadent-pecan-pie/ed23a937-97d2-4365-935c-46444a23c1e9/\u0022\u003eDecadent-Pecan-Pie\u003c/a\u003e is an easy, yet impressive pie, that’s perfect for your Thanksgiving or Christmas meal.\u003c/p\u003e\n\u003cp\u003e\u003ca href=\u0022https://www.bettycrocker.com/recipes/chocolate-cream-pie/921ea0c7-9e28-4383-b7d6-9f3ae3892d3c/\u0022\u003eChocolate-Cream-Pie\u003c/a\u003e has a chocolatey pudding-like filling, somewhat like the lemon custard filling in lemon meringue pie, but it’s made with melted marshmallows.\u003c/p\u003e\n\u003cp\u003eBrowse more \u003ca href=\u0022https://www.bettycrocker.com/recipes/dishes/pie-and-tart-recipes/\u0022\u003edelicious pie recipes\u003c/a\u003e to suit every taste and every season—and every day of the year!\u003c/p\u003e \n\n\n\n","category":"SEO Content_4"}],"faq":[{"title":"How Do I Keep Lemon Meringue Pie Crust from Getting Soggy?","description":"\u003cp\u003eKeeping the pie crust flaky on your lemon meringue pie is simple with a few things to keep in mind:\u003c/p\u003e\n\u003cp\u003e\u003cb\u003ePerfectly Baked Crust:\u003c/b\u003e Bake it until it’s light brown. If it is underbaked, it can become soggy when the filling is added.\u003c/p\u003e\n\u003cp\u003e\u003cb\u003ePerfectly Cooked Filling:\u003c/b\u003e Use the texture cues as well as times given when making the filling, to be sure to have a filling that is the correct thickness. If your filling is thin and runny, it could make the crust soggy.\u003c/p\u003e\n\u003cp\u003e\u003cb\u003eCool and Refrigerate the Pie:\u003c/b\u003e After the pie is baked, cool it on a cooling rack for 1 hour. Then refrigerate the pie for 4 hours or until the filling is set (it won’t jiggle when the pie plate is shaken).\u003c/p\u003e\n\u003cp\u003e\u003cb\u003eServing the Pie:\u003c/b\u003e Serve it on the same day it’s made, so the filling doesn’t have a chance to soften the crust.\u003c/p\u003e ","category":"FAQ_1"},{"title":"How to Avoid Weeping Lemon Meringue ","description":"\u003cp\u003eHere are our best tips for preventing meringue from weeping (water droplets that form on the meringue, causing the meringue to somewhat deflate).\u003c/p\u003e \n\u003cp\u003e\u003cb\u003eBake on a Dry Day:\u003c/b\u003e It’s best to make a lemon meringue pie on a non-humid day, if possible, so that the meringue can’t absorb the moisture from the air.\u003c/p\u003e\n\u003cp\u003e\u003cb\u003eCarefully Spread the Meringue:\u003c/b\u003e Take care to completely cover the filling with the meringue around the edge of the pie, so that no spots of filling can be seen. By trapping the moist filling completely under the meringue, it’s harder for it to pick up moisture and weep.\u003c/p\u003e\n\u003cp\u003e\u003cb\u003eServe It the Same Day:\u003c/b\u003e Serve the pie on the same day it’s made to prevent further storage which can allow moisture to get into the meringue and cause weeping.\u003c/p\u003e","category":"FAQ_2"}],"tipCategories":[{"categoryName":"Kitchen Tested","heading":"More About This Recipe","cssClass":"recipePartStory","expandOnInit":false,"expandText":"More +","collapseText":"Less -","expandEventName":"","collapseEventName":"","image":"","tips":[{"title":"","description":"Recipe meets Kitchen Tested criteria. 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