Lemon meringue pie is a timeless dessert that balances tangy citrus with sweet, fluffy meringue. Our Kingsford Lemon Meringue Pie Recipe takes this classic to the next level by using Kingsford’s trusted ingredients to create a perfectly crisp crust and a luscious lemon filling that bursts with flavor.
Ingredients
To create the perfect Kingsford Lemon Meringue Pie, we use carefully selected ingredients that guarantee a crisp crust, tangy lemon filling, and fluffy meringue topping. Below are the essentials separated for clarity.
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- ⅓ cup unsalted butter, cold and cut into small cubes
- 4-5 tablespoons ice-cold water
For the Lemon Filling
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 lemons, juiced and zested
- 2 tablespoons unsalted butter
- 4 large egg yolks, lightly beaten
For the Meringue Topping
- 4 large egg whites
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
| Section | Key Ingredients | Special Notes |
|---|---|---|
| Pie Crust | Flour, butter, ice-cold water | Butter must be cold for flakiness |
| Lemon Filling | Lemon juice, sugar, egg yolks | Use fresh lemon juice and zest for best flavor |
| Meringue Topping | Egg whites, cream of tartar, sugar | Beat egg whites to stiff peaks |
Equipment Needed
To master the Kingsford Lemon Meringue Pie Recipe we need to gather specific tools that will ensure precision and ease throughout the baking process. Using the right equipment will help us achieve the perfect crust, smooth lemon filling, and fluffy meringue topping.
Here is a detailed list of the essential equipment for this classic dessert:
| Equipment | Purpose |
|---|---|
| 9-inch pie dish | Holds the pie while baking for shape and structure |
| Mixing bowls | Separate bowls for crust, filling, and meringue mixing |
| Electric mixer | Whips egg whites to stiff peaks for meringue |
| Rolling pin | Rolls out the dough evenly for a flaky crust |
| Zester or grater | Extracts fresh lemon zest for filling flavor |
| Citrus juicer | Ensures maximum fresh lemon juice extraction |
| Saucepan | Cooks the lemon filling smoothly over heat |
| Rubber spatula | Mixes filling gently and folds ingredients without deflating meringue |
| Whisk | Helps in combining filling ingredients thoroughly |
| Baking sheets | Prevent drips during baking for easy cleanup |
| Oven thermometer | Confirms precise oven temperature |
For optimal results, we recommend using an electric mixer to beat the egg whites until they form stiff peaks, a crucial step for the fluffy meringue topping consistency. The rolling pin should be used with care to roll the dough evenly to about 1/8 inch thickness to create a crisp and flaky pie crust.
Pro Tip: Always preheat your oven and verify the temperature using an oven thermometer to avoid underbaking the crust or meringue.
By preparing these tools ahead, we set ourselves up for a smooth and enjoyable Kingsford Lemon Meringue Pie baking experience.
Prep Work
Before diving into baking, we focus on the crucial Prep Work that sets the foundation for an exceptional Kingsford Lemon Meringue Pie. Proper preparation ensures every element comes together smoothly with the perfect balance of texture and flavor.
Preparing the Pie Crust
To achieve a flaky and crisp Kingsford crust, we start by chilling the butter. Use cold unsalted butter, cut into small cubes to help create tender layers. Combine the butter with all-purpose flour and a pinch of salt. Mix briefly until the mixture resembles coarse crumbs. Then add ice-cold water gradually to bring the dough together without warming it.
Next steps:
- Gather the dough into a ball, wrap it tightly in plastic wrap.
- Refrigerate for at least 30 minutes to firm up.
- On a lightly floured surface, roll the dough evenly into a 12-inch circle.
- Carefully transfer to a 9-inch pie dish, gently pressing to fit.
- Trim excess dough and crimp edges for a classic look.
Before baking, blind bake the crust to ensure it stays crisp under the wet lemon filling:
| Step | Temperature | Time | Tips |
|---|---|---|---|
| Line crust | N/A | N/A | Use parchment paper and pie weights or dried beans |
| Bake | 375°F | 15 minutes | Bake until edges start to turn golden |
| Remove weights | N/A | N/A | Remove weights and paper carefully |
| Bake again | 375°F | 5-7 minutes | Bake to set the crust bottom |
This process prevents sogginess and guarantees a firm base for the luscious lemon filling.
Prepping Lemons for Filling
For the Kingsford Lemon Meringue Pie filling, bright fresh lemons are essential. We use several lemons to extract both zest and juice, maximizing flavor intensity and natural acidity.
Steps for prepping lemons:
- Wash lemons thoroughly under cold water.
- Using a microplane zester, gently grate the yellow outer peel only, avoiding the bitter white pith.
- Juice lemons with a manual or electric citrus juicer to yield fresh lemon juice. Measure about 1 cup of juice for the filling.
- Strain juice to remove seeds and pulp for a silky smooth texture.
| Lemon Prep | Quantity | Notes |
|---|---|---|
| Lemons | 4-5 medium | For zest and juice |
| Lemon zest | 2 teaspoons | Adds concentrated citrus aroma and flavor |
| Fresh juice | 1 cup (240 ml) | Essential for tartness and balance |
Handling lemons carefully during prep guarantees our Kingsford Lemon Meringue Pie filling will have vibrant citrus notes that awaken the palate.
Directions
Follow these detailed steps to create a perfect Kingsford Lemon Meringue Pie with a crisp crust, tangy lemon filling, and fluffy meringue topping. Each component requires careful attention for the best results.
Making the Pie Crust
- Chill the butter until firm. Cut 1 cup cold unsalted butter into small cubes.
- In a large bowl, combine 2 ½ cups all-purpose flour with ½ teaspoon salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add 6 to 8 tablespoons ice-cold water, 1 tablespoon at a time, mixing just until dough holds together.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Roll the chilled dough on a lightly floured surface into a 12-inch circle to fit a 9-inch pie dish.
- Transfer dough into the pie dish. Trim excess and crimp edges.
- To blind bake, prick the crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
- Bake at 375°F (190°C) for 15 minutes, then remove weights and parchment, bake another 10 minutes or until golden and crisp.
- Let the crust cool completely before adding the filling.
Preparing the Lemon Filling
- Wash and zest 4 large fresh lemons, avoiding the white pith.
- Juice the lemons to obtain about 1 cup fresh lemon juice.
- In a medium saucepan, whisk together:
| Ingredient | Amount |
|---|---|
| Granulated sugar | 1 cup |
| Cornstarch | 3 tablespoons |
| Salt | ¼ teaspoon |
| Water | 1 ½ cups |
- Cook over medium heat, whisking constantly until the mixture thickens and boils.
- Reduce heat and stir in:
- Lemon zest
- Lemon juice
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
- Continue stirring gently for 2 minutes until the filling becomes glossy and thick.
- Remove from heat and pour the lemon filling into the cooled pie crust.
Preparing the Meringue
- In a clean bowl, beat 4 large egg whites on medium speed until foamy.
- Gradually add ½ teaspoon cream of tartar.
- Increase speed to high and slowly add 1 cup granulated sugar, 1 tablespoon at a time.
- Beat until stiff, glossy peaks form.
- Gently fold in 1 teaspoon vanilla extract for enhanced flavor.
Assembling the Pie
- Immediately spread the meringue over the lemon filling, sealing the edges at the crust to prevent shrinkage.
- Use the back of a spoon to create decorative swirls or peaks on the surface.
- Make sure the meringue completely covers the filling with no gaps.
Baking the Pie
- Preheat the oven to 350°F (175°C).
- Bake the assembled pie for 12 to 15 minutes or until the meringue is golden brown on top.
- Remove from the oven and cool on a wire rack for at least 2 hours to allow the filling to set.
- Refrigerate the pie for an additional 3 hours before serving for best texture and flavor.
Tips for the Perfect Kingsford Lemon Meringue Pie
Mastering the art of the Kingsford Lemon Meringue Pie means paying close attention to details that elevate each layer. Let’s explore essential tips to create a pie with a fluffy meringue and a crisp, non-soggy crust for that impeccable balance.
Achieving the Fluffiest Meringue
To get the iconic, airy meringue topping, here are key steps:
- Use Room Temperature Egg Whites: Allow egg whites to stand at room temperature for about 30 minutes. This helps them whip to a higher volume.
- Add Cream of Tartar: Incorporate ¼ teaspoon of cream of tartar per 4 egg whites before beating. It stabilizes the meringue and prevents weeping.
- Gradually Add Sugar: Beat egg whites on medium speed until foamy, then slowly add granulated sugar one tablespoon at a time. This encourages a glossy, stable meringue.
- Beat to Stiff Peaks: Increase speed and continue until you see stiff peaks that hold shape without collapsing.
- Spread Meringue Immediately: Once whipped, spread the meringue over the hot lemon filling quickly, sealing the edges to the crust to prevent shrinking.
- Bake at Moderate Heat: Bake at 350°F (175°C) until the meringue is golden brown, approximately 12–15 minutes.
| Key Tips for Fluffy Meringue | Reason |
|---|---|
| Room temperature egg whites | Whip to greater volume |
| Cream of tartar (¼ tsp) | Stabilizes meringue |
| Gradual sugar addition | Achieves glossy, thick texture |
| Beat to stiff peaks | Ensures firm, airy peaks |
| Seal meringue edges | Prevents shrinking during baking |
| Bake at 350°F (175°C) | Even browning without burning |
Preventing a Soggy Crust
A crisp crust is critical for Kingsford Lemon Meringue Pie satisfaction. Keep these strategies in mind:
- Blind Bake the Crust: Bake the pie crust partially before adding filling. Use pie weights or dried beans to keep it flat and prevent puffing.
- Brush with Egg White: After blind baking, lightly brush the crust with beaten egg white and return to the oven for a few minutes. This creates a moisture barrier.
- Use Hot Filling: Immediately pour the hot lemon filling into the crust. The hot filling helps the crust stay crisp by sealing the surface.
- Cool Properly: Allow the pie to cool at room temperature first, then chill it in the refrigerator. This prevents condensation from making the crust soggy.
- Avoid Excessive Juices: When juicing lemons, strain the juice to remove pulp which can add extra moisture.
| Preventing Sogginess | Why It Works |
|---|---|
| Blind bake crust | Sets crust structure for crispness |
| Egg white brush | Seals crust to prevent moisture seepage |
| Pour hot filling immediately | Keeps crust dry and crisp |
| Cool at room temp then chill | Controls condensation buildup |
| Strain lemon juice | Removes pulp to reduce sogginess |
These tested techniques allow us to confidently serve a Kingsford Lemon Meringue Pie with that perfect tangy lemon bite, fluffy cloud-like meringue, and crispy crust every time.
Make-Ahead Instructions
Preparing the Kingsford Lemon Meringue Pie in advance is a smart way to ensure the best texture and flavor while saving time on serving day. Here are the key steps to make this classic dessert ahead of time flawlessly.
Pie Crust Preparation
We recommend completing the crust preparation up to blind baking 24 hours in advance. After blind baking the crust to a golden crisp:
- Allow the crust to cool completely.
- Wrap tightly with plastic wrap.
- Store in the refrigerator to maintain crispness.
This approach prevents sogginess and gives us a crispy base ready for the lemon filling.
Lemon Filling and Meringue
For best results, prepare the lemon filling and meringue either the same day or up to 6 hours before assembling the pie. When ready to assemble:
- Reheat the lemon filling gently on low heat to restore its spreadability if it has thickened.
- Whip fresh meringue just before topping for optimal fluffiness.
Avoid making meringue too far ahead as it can weep or lose volume.
Assembling and Storing the Finished Pie
Once assembled:
- Spread the meringue evenly over the hot lemon filling, sealing the edges.
- Bake immediately to achieve the characteristic golden peaks.
- Cool the baked pie at room temperature for 1 hour.
- Cover loosely with foil or a pie dome.
- Refrigerate for at least 3 hours before serving to allow the filling to set perfectly without softening the meringue top.
| Task | Timeframe | Storage Method |
|---|---|---|
| Blind bake crust | Up to 24 hours | Wrapped in plastic, refrigerated |
| Prepare lemon filling & meringue | Same day or within 6 hours | Lemon filling refrigerated, meringue freshly whipped |
| Bake and cool assembled pie | Immediate baking | Cool 1 hour room temp, then refrigerated covered |
Additional Tips for a Successful Make-Ahead Pie
- When reheating lemon filling, stir gently over low heat to prevent curdling.
- Whip egg whites at room temperature for the fluffiest meringue.
- Avoid covering the pie too tightly while warm to keep the meringue crisp.
- Plan assembly and baking on the same day as serving for peak freshness.
Serving Suggestions
To fully enjoy our Kingsford Lemon Meringue Pie, serving it with complementary flavors and textures enhances the dining experience. Here are some expert tips to elevate each slice:
Optimal Serving Temperature
Serve the pie chilled after refrigerating for at least 3 hours. This resting time allows the lemon filling to set perfectly and the meringue to remain light and fluffy. Avoid serving it straight from the freezer or at room temperature for too long to maintain the ideal texture contrast between the crisp crust and smooth filling.
Presentation Tips
- Slice the pie with a warm, clean knife: Dip the knife in hot water and wipe it dry between slices to achieve clean cuts and preserve the meringue’s structure.
- Garnish each slice with a thin lemon twist or a small sprinkle of fresh lemon zest to highlight the citrus aroma.
- Add a light dusting of powdered sugar over the meringue for an elegant finish and subtle sweetness.
Suggested Pairings
Pairing the pie with complementary accompaniments balances its tangy sweetness:
| Pairing Item | Purpose | Serving Tip |
|---|---|---|
| Whipped cream | Adds creamy richness | Pipe a small dollop alongside each slice |
| Fresh berries (e.g., blueberries or raspberries) | Introduce a contrasting tart or sweet note | Serve a small handful on the side |
| Sparkling water or Mild Tea | Cleanses the palate | Serve chilled after dessert |
| Lightly toasted almond slivers | Add a subtle crunch | Sprinkle lightly over meringue before serving |
Beverage Recommendations
For a refreshing and balanced meal, try a cool glass of iced tea with a lemon wedge, sparkling water infused with mint, or a light white wine such as a Riesling. These beverages enhance the lemon flavors without overpowering the delicate meringue topping.
Serving Occasion
Our Kingsford Lemon Meringue Pie shines during spring and summer gatherings, afternoon teas, and festive dinners. Its bright citrus notes and airy texture make it a wonderful palate cleanser and a show-stopping dessert centerpiece.
“When serving, remember that the balance of tangy lemon filling, crisp crust, and fluffy meringue is the heart of this classic dessert’s appeal.”
We recommend enjoying it within 24 hours of baking for the freshest flavor and texture. If stored properly, leftovers can be kept refrigerated up to 2 days with plastic wrap loosely covering the pie to protect the meringue.
Storage and Shelf Life
Proper storage is key to preserving the flavor, texture, and freshness of our Kingsford Lemon Meringue Pie. Here are the steps to ensure your pie stays delightful for as long as possible.
Refrigeration
- Always refrigerate the pie immediately after cooling to room temperature.
- Wrap the pie loosely with plastic wrap or place it in a pie storage container to prevent the meringue from drying out or absorbing odors.
- Keep the pie in the coldest part of the refrigerator, ideally between 36°F and 40°F (2°C–4°C).
Shelf Life Duration
The shelf life of our Kingsford Lemon Meringue Pie depends on storage conditions as shown below:
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerated (covered) | 2 days | Best to consume within this time for optimal texture and taste |
| Room Temperature | Up to 3 hours | Only during serving, to avoid meringue deflation and spoilage |
| Freezing (not recommended) | Not advised | Meringue texture will degrade, and filling can separate |
“Consume refrigerated pie within 48 hours to enjoy the crisp crust and fluffy meringue at their peak.”
Tips for Maintaining Pie Quality
- Avoid tight wrapping while the pie is warm as condensation can cause sogginess.
- To keep the crust crisp, place a paper towel between the pie and the plastic wrap.
- If the meringue begins to weep or we call “meringue weeping,” it’s a natural reaction but best prevented by eating the pie fresh.
Reheating Instructions
- Reheating is generally not recommended because it may affect the texture of the meringue and filling.
- If absolutely necessary, gently warm a slice in the microwave for 10–15 seconds to avoid melting the meringue.
By following these detailed storage and shelf life guidelines, we can enjoy the perfect balance of the tangy lemon filling, crispy Kingsford crust, and airy meringue topping every time.
Conclusion
Crafting the Kingsford Lemon Meringue Pie is a rewarding experience that brings together fresh ingredients and precise techniques. With the right tools and attention to detail, we can create a dessert that impresses every time.
By following the tips and steps shared, we ensure a perfect balance of tangy lemon filling, crisp crust, and fluffy meringue. This pie not only delights the palate but also adds a touch of elegance to any occasion.
Let’s enjoy the process and savor the delicious results together.
Frequently Asked Questions
What ingredients are needed for the Kingsford Lemon Meringue Pie?
You need all-purpose flour, unsalted butter, granulated sugar, fresh lemons, egg yolks, egg whites, cornstarch, cream of tartar, and water. Fresh lemon juice and zest are essential for the filling’s flavor.
What equipment is required to make this pie?
You’ll need a 9-inch pie dish, mixing bowls, electric mixer, rolling pin, zester, citrus juicer, saucepan, rubber spatula, whisk, baking sheets, and an oven thermometer for best results.
How do I prevent the pie crust from getting soggy?
Blind bake the crust first, brush it with egg white, pour in hot filling immediately, and cool the pie properly before refrigerating.
How do I make the perfect meringue topping?
Use room temperature egg whites, add cream of tartar for stability, gradually beat in sugar, and spread the meringue right over the hot lemon filling.
Can I prepare parts of the pie ahead of time?
Yes! You can make the crust up to 24 hours ahead and refrigerate it. Prepare the lemon filling and meringue on the day of assembly, but no more than 6 hours before baking.
How should I store the Kingsford Lemon Meringue Pie?
Refrigerate the pie immediately after cooling, loosely cover it to keep the meringue from drying, and store in the coldest part of the fridge. It stays fresh for up to 2 days.
Is freezing the lemon meringue pie recommended?
No, freezing is not recommended as it damages the texture of the meringue and may affect the crust and filling quality.
How long should I chill the pie before serving?
Chill the pie for at least 3 hours to let the filling set and flavors meld, making it easier to slice and more refreshing to eat.
What are some serving suggestions for this pie?
Serve chilled with a warm knife for clean slices. Garnish with lemon zest or powdered sugar. Pair with whipped cream, fresh berries, iced tea, or a light white wine.
How can I reheat the pie if needed?
Reheating isn’t recommended. If necessary, warm gently in the microwave for a few seconds to avoid melting the meringue or softening the crust.