Lemon Meringue Pie - Grand Central Bakery

Grand Central Bakery

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Lemon Meringue Pie

Nothing brightens the dark days of winter like a bright, tangy lemon pie. This recipe is a gorgeous balance of tart and sweet tucked into our flaky, all-butter pie crust. If you’re short on time or not a fan of meringue, make the pie with just the lemon filling serve it with sweetened whipped cream. While fresh lemons don’t grow in the Northwest, they are in season during the winter and are often a good value and very juicy.

Grand Central U-Bake Pie Shell

5 egg yolks
1 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
3/4 cup lemon juice
3 tablespoon lemon zest
2 tablespoons butter

5 egg whites
3/4 cup granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon salt

Preheat oven to 400°F

Use a pre-formed crust or press pre-rolled pie dough into 9-inch tin and crimp edges. Use a fork to prick, or dock, the bottom of the crust. Cover the chilled crust with a piece of parchment paper or foil. Fill the shell with 2 to 3 cups of dried beans and bank them high against the edges. Place in the middle of the preheated oven and bake for 25 minutes or until edges are golden brown. Remove from the oven, carefully remove the parchment paper or foil and beans, and return to the oven for 5 minutes. Learn more about ‘blind baking’ a pie shell. 

Make filling
Whisk eggs, sugar, salt and cornstarch together in a bowl. Heat milk and water in saucepan. Slowly add hot milk and water to egg mixture, whisking constantly. Whisk in lemon juice and zest. Return filling to saucepan over low heat and stir continuously. Bring to lazy boil and simmer for a full minute. Stir in butter and pour into blind baked shell. Let filled shell cool for at least an hour.

After the filled shell has cooled, preheat oven to 325° F.

Make the meringue
Place egg whites in a clean, dry bowl. Whisk together sugar, cream of tartar and salt. Whip egg whites until foamy. Gradually add sugar mixture and continue whipping until you achieve medium to firm peaks. Place generous dollops of meringue on top of lemon filling, spreading it all the way to the crust.

Bake pie for 25 minutes or until the meringue has set, has toasty points and a creamy brown color. Let sit for several hours before serving.

See Chocolate Cream Pie recipe