Lemon Meringue Pie Recipe

To Blind Bake the Crust

1. Preheat oven to 425°F
2. Add your chilled pie crust into your pan and create the desired design. You might need to chill it again if it gets too soft
3. Add parchment paper onto the dough and either use baking beans or dried beans/rice to weigh down the dough (note 1)
4. Partially bake for 12-15 minutes, or until the crust is getting golden brown
5. Take out of the oven and carefully remove the parchment paper with the weights out of the pan (note 2)
6. Reduce heat to 350°F

To Make the Lemon Filling

1. Add the first 4 ingredients into a small pot and bring to a boil while continuously stirring.
2. Cook for 2-3 minutes until it's thick and bubbly.
3. Take off the heat.
4. Briefly whisk the eggs with a fork and mix in a splash of the lemon mixture to temper the eggs.
5. Repeat two more times and then add the egg mixture to the remaining lemon mixture.
6. Stir in the butter and set aside with a lid to keep it hot.

To Make the Meringue

1. In a clean bowl, mix the egg whites with the lemon juice and beat on high speed with a hand mixer until it starts to look like foam (note 3).
2. Slowly pour in the sugar while beating and keep on beating for about 2-3 minutes until the sugar is dissolved and the cream looks glossy and forms stiff peaks. Add the salt and beat until just combined.

Assembly

1. Spread the hot lemon filling evenly on your crust (note 4).
2. Immediately spread the meringue carefully over the the filling and seal with the edges of the crust to prevent shrinking
3. Bake for 15-20 minutes or until the meringue is golden brown.
4. Let cool down at room temperature and chill uncovered into the fridge for at least 4 hours until serving.