DISH RESEARCH · Dessert
lemon pie
Also known as: PIE, LEMON
The King Arthur Test Kitchen’s selected lemon meringue pie fills an oil-based pastry shell with cooked lemon filling, tops it with meringue from the reserved egg whites and briefly bakes again to brown the topping.
About lemon pie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
The King Arthur Test Kitchen’s selected lemon pie layers a thick lemon filling and a browned meringue over an oil-based pastry shell. Lemon juice and zest give the filling its citrus flavour.
Flour and salt combine with vegetable oil and cold milk to form the crust. The dough is rolled between parchment sheets, fitted into the pan, pricked and baked until it begins to brown.
Sugar, cornstarch and water cook into a thick mixture. A portion tempers three egg yolks before returning to the pan, and butter, lemon zest, lemon juice and vanilla enter off the heat.
The reserved whites from those same eggs are beaten with cream of tartar and gradually added sugar. Vanilla finishes the stiff meringue before it covers the hot filling all the way to the crust edge.
A short second bake browns the meringue. The whole pie cools for several hours before serving, leaving a thick citrus filling beneath its peaked topping.
Ingredients in lemon pie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.