Ingredients for Lemon Meringue Pie Easy Deep Dish
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 2 tablespoons (1/4 stick) unsalted butter
- 1/4 teaspoon salt
- Ice Water
- 3 large egg yolks
- 2 cups water
- Fresh Lemon Juice
- 1/2 cup granulated sugar
- Cornstarch
- 1 tablespoon finely grated lemon zest
- 3 large egg whites
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How to Make Lemon Meringue Pie Easy Deep Dish
- Preheat oven to 420°F (220°C).
- **Make the crust:** In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup (1 stick) cold unsalted butter (cut into cubes), 1/4 cup powdered sugar, and 1/4 teaspoon salt. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add 1/4 cup ice water, mixing until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently for a few seconds. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to fit a 9-inch deep-dish pie plate. Transfer to the pie plate, trim and crimp the edges. Prick the bottom and sides with a fork.
- Blind bake the crust for 15-20 minutes, or until lightly golden brown. (You can line the crust with parchment paper and fill with pie weights or dried beans to prevent bubbling).
- **Make the lemon filling:** In a medium saucepan, whisk together 2 cups water, 3/4 cup freshly squeezed lemon juice, 1 tablespoon finely grated lemon zest, 1 cup granulated sugar, 3 large egg yolks, and 10 tablespoons cornstarch.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Reduce heat to low and simmer for 1 minute, stirring constantly.
- Remove from heat and stir in 2 tablespoons (1/4 stick) unsalted butter.
- Pour the lemon filling into the cooled pie crust and spread evenly.
- **Make the meringue:** In a clean, grease-free bowl, beat 3 large egg whites with 1/4 teaspoon salt until soft peaks form.
- Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Spread or pipe the meringue over the lemon filling, sealing the edges to the crust.
- Bake for 12-15 minutes, or until the meringue is lightly golden brown.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
131g
Fat
48g
Carbs
20g
