Lemon Meringue Pie
Leslie Land, Alice Waters, Chez Panisse
1689 ratings with an average rating of 5 out of 5 stars
1,689
About 4 hours
Flaky Pie Crust
- Total Time
- 15 minutes, plus 4 hours' chill
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Pastry for two 9-inch pies
- 2cups unbleached all-purpose flour
- ⅜teaspoon salt
- ⅛teaspoon sugar
- 5tablespoons salted butter, cut in several pieces
- 6½tablespoons unsalted butter, cut in several pieces
- 3tablespoons solid vegetable shortening
- 3tablespoons ice water (a bit more or less may be needed)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
1211 calories; 87 grams fat; 47 grams saturated fat; 4 grams trans fat; 26 grams monounsaturated fat; 8 grams polyunsaturated fat; 96 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 14 grams protein; 577 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Mix flour, salt and sugar.
- Step 2
Using a processor, a pastry blender or your fingertips, cut the salted butter into the dry ingredients until the mixture resembles cornmeal. Add unsalted butter and shortening and cut them in until the lumps are the size of peas.
- Step 3
If you have been using a processor, transfer the mixture to a large bowl. Sprinkle on the ice water a little at a time and toss with a fork until the mixture comes together in lumps and holds together when pressed. If necessary, add more ice water, sparingly. Avoid kneading the dough.
- Step 4
Gather the dough into two balls, wrap each tightly in plastic wrap and chill for at least four hours.
Private Notes
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Cooking Notes
Linda M
1 T butter = 14.2 g
1 T solid veg shortening = 12.8 g
Total butter = 163.3 g
Total solid veg shortening = 38.4 g
Tinsa
I don't keep two kinds of butters. How much salt and what kind of salt should be used for the 5 tablespoons of salted butter?
Sonya Kohut
I have made this twice now and it might be my new go-to pastry recipe. The first was for the Chez Panisse lemon meringue pie recipe (excellent!); the second for a quiche. This works well for blind-baking recipes because it has no eggs and will not contract when blind-baked. I used pastry flour, unsalted butter with a generous pinch of salt instead of salted and unsalted butter, and coconut oil for the shortening. The sugar can be omitted for savoury recipes.
joellenb
I found this recipe made a very skimpy amount of pie crust. I made 1/2 the recipe as I just needed a single crust for the lemon meringue pie. Rolled it very thin but still barely had enough. The pastry is delicious but I think 1 1/4 to 1 1/2 cups of flour, with other ingredients increased as well, would make a nicer, more generous crust.
Julia
A lemon meringue pie uses only one crust. Since I sometimes make more than one pie at a time, I double, then use second or freeze it for up to 3 months.
Bake and bike
I have a homemade butter recipe that calls for a quarter teaspoon of salt to approximately three quarters of a cup of butter. I did the math and you would need about an eighth of a teaspoon of salt.
George Letterman
Ok. Chill it for 2 hours and then WHAT?????????????
Robert Eisenberg
This is not a recipe for pie crust. It is a recipe for pie crust dough. Aren't these notes edited ?
Amy
Good all-purpose crust, but I’m not sure on which planet this recipe yields enough dough for 2 nine inch pies. Not this planet. Double the recipe and have enough with some to spare for kids to make a mini pie or something.
gail
Did anyone else have to double the amount of ice water?
George Letterman
Ok. Chill it for 2 hours and then WHAT?????????????
Laurie C
This makes a great pie crust! Maybe best ever! Made a lemon meringue pie and the crust was the best part! Highly recommend !
Mila
What temp, and how long?
how long to bake
How long does it take to bake this? At what temperature?
Julia
My new “go to” pie crust. I even freeze it for up to 3 months, great for a last minute quiche.
Rosalie Ramirez
Can you chill this overnight?
Betsy
This is a wonderful, flakey crust, but the recipe makes nowhere near enough for a two-crust pie. I used most of the recipe for a single crust.
Julia
A lemon meringue pie uses only one crust. Since I sometimes make more than one pie at a time, I double, then use second or freeze it for up to 3 months.
Okiechick
Thank you Linda!!
joellenb
I found this recipe made a very skimpy amount of pie crust. I made 1/2 the recipe as I just needed a single crust for the lemon meringue pie. Rolled it very thin but still barely had enough. The pastry is delicious but I think 1 1/4 to 1 1/2 cups of flour, with other ingredients increased as well, would make a nicer, more generous crust.
Sonya Kohut
I have made this twice now and it might be my new go-to pastry recipe. The first was for the Chez Panisse lemon meringue pie recipe (excellent!); the second for a quiche. This works well for blind-baking recipes because it has no eggs and will not contract when blind-baked. I used pastry flour, unsalted butter with a generous pinch of salt instead of salted and unsalted butter, and coconut oil for the shortening. The sugar can be omitted for savoury recipes.
Linda M
1 T butter = 14.2 g
1 T solid veg shortening = 12.8 g
Total butter = 163.3 g
Total solid veg shortening = 38.4 g
Tinsa
I don't keep two kinds of butters. How much salt and what kind of salt should be used for the 5 tablespoons of salted butter?
Bake and bike
I have a homemade butter recipe that calls for a quarter teaspoon of salt to approximately three quarters of a cup of butter. I did the math and you would need about an eighth of a teaspoon of salt.
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