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Ina Garten Lemon Meringue Pie

Ina Garten Lemon Meringue Pie recipe
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Ina Garten’s lemon meringue pie is made with a classic pastry crust, a silky lemon curd-style filling made from lemon juice, zest, eggs, and sugar, and topped with a glossy meringue made by whipping egg whites and sugar until stiff peaks form. The pie is briefly baked to set the meringue and achieve that signature golden top.

Ingredients

Scale

For the Pie Crust:

  • 1¼ cups all-purpose flour

  • ¼ teaspoon kosher salt

  • 1 tablespoon sugar

  • 8 tablespoons (1 stick) cold unsalted butter, diced

  • 3–4 tablespoons ice water

For the Lemon Filling:

  • 1¼ cups granulated sugar

  • ¼ cup cornstarch

  • 1¼ cups water

  • ½ teaspoon kosher salt

  • 4 large egg yolks, lightly beaten

  • 2 tablespoons unsalted butter

  • 1 tablespoon grated lemon zest

  • ½ cup freshly squeezed lemon juice (about 2–3 lemons)

For the Meringue Topping:

  • 4 large egg whites

  • ¼ teaspoon cream of tartar

  • ½ cup granulated sugar

  • ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the pie crust

In a food processor, pulse together flour, salt, and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time just until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for 30–45 minutes.

Step 2: Blind bake the crust

Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges. Line with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 20 minutes. Remove weights and parchment, then bake for another 10–12 minutes until golden. Let cool completely.

Step 3: Make the lemon filling

In a medium saucepan, whisk together sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until thickened and bubbling. Reduce heat and cook for 1–2 more minutes. Temper the egg yolks by whisking a bit of the hot mixture into them, then slowly stir the yolks into the saucepan. Cook 2 more minutes. Remove from heat and stir in butter, lemon zest, and lemon juice. Pour the hot filling into the cooled crust.

Step 4: Make the meringue

In a clean bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, then beat on high until stiff, glossy peaks form. Beat in vanilla extract.

Step 5: Assemble and bake

Spoon the meringue over the hot lemon filling, spreading it to the edges to seal. Use the back of a spoon to create peaks. Bake at 350°F (175°C) for 10–12 minutes or until golden brown on top.

Step 6: Cool and serve

Cool the pie completely at room temperature, then chill in the refrigerator for at least 3 hours before slicing.

Find it online: https://inagartencooks.com/ina-garten-lemon-meringue-pie/