Pies & Tarts Mile-High Lemon Meringue Pie with Foolproof Pie Crust Recipe 4.65 from 28 votes Enjoy a classic Lemon Meringue Pie with a tart, refreshing filling and the perfect flaky pie crust I'll show you how to make in no time. By Gemma Stafford | August 14, 2014 | 94 Last updated on May 14, 2020 This post may contain affiliate links. Please see my full disclosure for details. Dessert Fruit Easter Baking Pans Saucepan Hi Bold Bakers! Lemon Meringue Pie is a lovely, refreshing sweet treat. Now you can make it along with my foolproof pie crust recipe. Try These Recipes! Old Fashioned Apple-Raspberry PandowdyThe Only Blueberry Pie Recipe You NeedFresh Strawberry Pie (With A No-Weave Lattice)!Gluten-Free Cherry and Almond Tart Watch The Recipe Video! Play Mile-High Lemon Meringue Pie with Foolproof Pie Crust Recipe 4.65 from 28 votes Print Recipe Enjoy a classic Lemon Meringue Pie with a tart, refreshing filling, and the perfect foolproof pie crust I'll show you how to make in no time. Author: Gemma Stafford Dessert Fruit Easter Baking Pans Saucepan Enjoy a classic Lemon Meringue Pie with a tart, refreshing filling, and the perfect foolproof pie crust I'll show you how to make in no time. Author: Gemma Stafford Ingredients Gemma's Lemon Meringue PieINGREDIENTSYields 1 large pie or 4 small piesPastry1 ⅓ Cup (175g) plain flour7 Tbsp (100g) cold unsalted butter, cubed1 Tbsp icing sugar1 egg yolk2 Tbsp waterPinch of saltLemon CurdFinely grated zest and juice of 4 large lemons2 Tbsp cornflour½ Cup (100g) sugar1 whole eggs and 3 yolks , mixed (at room temperature)6 Tbsp (85g) butterFor the Meringue (video: https://bit.ly/GemmasMeringues)4 egg whites (at room temperature) (120g)1 ⅔ Cup sugar Instructions Put flour, butter and icing sugar and salt in a food processor. Pulse until fine crumbs form. Mix together the egg yolks and water and add to the dry ingredients. Pulse until a dough forms., around 10 seconds.Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax.Grease your pie dish with butter ( For a big pie use an 8 - 9-inch pan or use 4 small single portion pans)Roll out the pastry to ¼ cm . Carefully line your dish pushing the pastry into the edges. Leave an extra lip of pastry and the edges. Leave it rough as you will discard after baking. Pierce (dock) the pastry base with a fork. Brush with egg white to form a seal and freeze until solid.Bake at 400oF (200oC) 15-20 minutes or until golden brown. While still warm run a knife around the edge of the pastry make it level and clean. (see in video)For the Lemon Curd: Put lemon juice in a measuring jug and top up with water to 1 ½ Cups (300ml). Otherwise it will be extremely lemony.Pour into a medium saucepan, caster sugar and zest. Bring to a simmer. Mix a little hot lemon juice with the cornflour, whisk and add it back into the saucepan.Whisk well. Cook over a medium heat for 4 minutes or until thickened. Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes or until thick.Pass through a sieve to take out zest and any cooked egg. Put into a clean bowl and cover surface with a butter paper (or rub with a little butter and cling film). Set aside to cool.Put egg whites in the grease free bowl of an electric mixer. Beat on medium until it forms soft peaks.Slowly add in the sugar a tablespoon at a time until incorporated. The mix will more the double in size and be light. watch https://bit.ly/1hO554K for method.To assemble the Pie: Fill your pie crust fill the lemon curd all the way to the rim. Pile your meringue high on top. The BIGGER the BETTER!!Bake at 400oF (2OOoF) for 8 minutes only. Take care not to overcook as the meringue will burn if left, keep an eye on it. Enjoy!!!!! Play Submit your own photos of this recipe Upload Photo 16 Images MeridieLegna Freshka Freshka ChintanaKashyap Konstantina Bourtzou Syeda Ameena Zahra Load More