Lemon pie is a timeless dessert that brings a perfect balance of tartness and sweetness to the table. Our Argo Lemon Pie Recipe highlights the bright, zesty flavors of fresh lemons combined with a smooth creamy filling that’s both refreshing and satisfying. This classic treat is a favorite for any occasion, from family gatherings to casual weekend indulgences.
What makes this recipe stand out is the use of Argo cornstarch, which gives the filling a silky texture and helps it set perfectly without any fuss. We love how simple ingredients come together to create a pie that’s bursting with flavor and has that irresistible homemade charm. Whether you’re an experienced baker or just starting out, this lemon pie is sure to become a go-to dessert in your kitchen.
Ingredients
To craft the perfect Argo Lemon Pie, we rely on a few key ingredients that bring balance and vibrancy. Below, you’ll find everything you need, organized by each essential component of the pie.
For the Pie Crust
- 1 1/4 cups all-purpose flour (for a tender, flaky crust)
- 1/2 teaspoon salt (enhances flavor)
- 1/2 cup cold unsalted butter, cut into small cubes (ensures flakiness)
- 3-4 tablespoons ice water (for binding dough without melting butter)
For the Lemon Filling
- 1 cup granulated sugar
- 3 tablespoons Argo cornstarch (the star thickener for silky texture)
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large eggs, separated (we use yolks for richness and whites for meringue)
- 1/2 cup freshly squeezed lemon juice (about 3 lemons for that vibrant tartness)
- 1 tablespoon lemon zest (for an extra citrus punch)
- 2 tablespoons unsalted butter (adds smoothness)
For the Meringue Topping
- 3 large egg whites (whipped to glossy peaks)
- 1/4 teaspoon cream of tartar (stabilizes meringue)
- 6 tablespoons granulated sugar (sweetens and strengthens meringue)
| Ingredient Category | Key Ingredients | Purpose |
|---|---|---|
| Pie Crust | Flour, Butter, Salt, Ice Water | Foundation, texture, flavor |
| Lemon Filling | Sugar, Argo Cornstarch, Eggs, Lemon Juice, Zest, Butter | Silky, tart and creamy filling |
| Meringue Topping | Egg Whites, Cream of Tartar, Sugar | Light, sweet topping with peaks |
With these precise components, our Argo Lemon Pie promises a harmonious blend of tartness, sweetness, and silky texture every time.
Equipment Needed
To create the perfect Argo Lemon Pie, we rely on a set of essential tools that streamline the process and ensure consistent results. Below is a detailed list of the equipment needed along with their purpose to help us achieve that silky filling and flaky crust every time.
| Equipment | Purpose |
|---|---|
| 9-inch pie dish | Holds the pie crust and filling |
| Mixing bowls | For combining crust ingredients and filling mix |
| Whisk | To blend the lemon filling smoothly |
| Electric mixer or hand mixer | To beat egg whites for the meringue topping |
| Measuring cups and spoons | Precise measurement of ingredients |
| Rubber spatula | For folding ingredients and scraping bowls |
| Saucepan | To cook the lemon filling with Argo cornstarch |
| Rolling pin | To roll out the pie crust evenly |
| Fine grater or zester | For lemon zest |
| Cooling rack | To cool the baked pie |
Using these tools gives us control over each step from preparing the crust to whipping the light and fluffy meringue that crowns the pie. Every piece of equipment enhances our ability to achieve the pie’s signature balance of texture and flavor.
Pro Tip: A glass or ceramic pie dish works best because it distributes heat evenly, resulting in a perfectly baked crust without sogginess.
Preparation
Let’s begin by preparing each component of our Argo Lemon Pie step-by-step to ensure the perfect balance of flaky crust, silky lemon filling, and fluffy meringue topping.
Preparing the Pie Crust
- Combine Dry Ingredients: In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt until evenly mixed.
- Cut in the Butter: Add 1/2 cup cold unsalted butter cut into small cubes. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add Ice Water Gradually: Sprinkle in 3 to 4 tablespoons of ice water one tablespoon at a time. Stir gently with a fork after each addition until the dough just begins to come together.
- Form and Chill Dough: Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling step helps prevent shrinking during baking.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, trim excess dough, and crimp the edges.
- Blind Bake: Prick the bottom with a fork to prevent bubbles. Line with parchment paper and fill with pie weights or dried beans. Bake in a preheated 375°F oven for 15 minutes. Remove weights and parchment; bake another 5 to 7 minutes until golden. Let cool.
Preparing the Lemon Filling
- Mix Dry Ingredients: In a medium saucepan, whisk together 1 1/2 cups granulated sugar, 1/3 cup Argo cornstarch, and 1/4 teaspoon salt.
- Add Liquids: Slowly stir in 1 1/2 cups water until smooth. Cook over medium heat, whisking constantly until the mixture thickens and starts to bubble. Continue to cook 1 minute more.
- Temper the Yolks: In a separate bowl, lightly beat 4 large egg yolks. Gradually whisk in about 1 cup of the hot mixture to warm the yolks. Pour the yolk mixture back into the saucepan.
- Cook the Filling: Cook and whisk until thickened, about 2 minutes. Remove from heat.
- Add Lemon Zest and Juice: Stir in 1/4 cup lemon zest and 2/3 cup freshly squeezed lemon juice for bright tartness.
- Incorporate Butter: Add 2 tablespoons unsalted butter and stir until melted and fully incorporated. Pour immediately into the cooled pie crust.
Preparing the Meringue Topping
- Beat Egg Whites: In a clean mixing bowl, beat 4 large egg whites on medium speed until foamy.
- Add Cream of Tartar: Add 1/4 teaspoon cream of tartar to stabilize the meringue.
- Gradually Add Sugar: Increase speed to high and slowly add 1/2 cup granulated sugar one tablespoon at a time. Beat until stiff glossy peaks form.
- Spread Over Filling: Immediately spread the meringue over the hot lemon filling, sealing to the edge of the crust to prevent shrinking.
- Bake the Meringue: Bake in the 350°F oven for 10 to 12 minutes or until the peaks are golden brown.
- Cool: Remove from oven. Cool on a wire rack for at least 1 hour before slicing.
| Component | Temperature | Time | Notes |
|---|---|---|---|
| Pie Crust Blind Bake | 375°F (190°C) | 15 min + 5-7 min | Use pie weights to prevent bubbling |
| Lemon Filling | Medium heat | Until thick (about 5) | Constant whisking required |
| Meringue Bake | 350°F (175°C) | 10-12 min | Bake until peaks turn golden |
By meticulously following these preparation steps, we guarantee a flawlessly structured Argo Lemon Pie that delivers vibrant, tangy flavor paired with luscious texture in every bite.
Directions
Follow these precise steps to create the perfect Argo Lemon Pie with a tender crust, silky lemon filling, and a light meringue topping. Each stage builds on the previous to deliver a harmonious dessert that dazzles in both flavor and texture.
Baking the Pie Crust
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine all-purpose flour (1 1/4 cups) and salt (1/4 tsp).
- Cut in cold unsalted butter (1/2 cup, cubed) using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Gradually add ice water (3-4 tbsp) one tablespoon at a time, stirring gently until the dough forms.
- Shape the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out dough to fit a 9-inch pie dish, about 1/8 inch thick.
- Transfer dough to the pie dish, trim edges, and crimp as desired.
- Line the crust with parchment paper and fill with pie weights or dried beans for blind baking.
- Bake for 15 minutes, remove weights and parchment, and bake an additional 5-7 minutes until the crust is light golden.
- Cool on a wire rack while preparing the filling.
Making the Lemon Filling
- In a medium saucepan, whisk together:
- Granulated sugar: 1 cup
- Argo Cornstarch: 1/4 cup
- Salt: 1/4 tsp
- Water: 1 1/2 cups
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
- Remove from heat.
- Temper egg yolks (4 large) by slowly whisking in about 1/2 cup of the hot mixture into the yolks.
- Return the tempered yolk mixture to the saucepan.
- Bring back to a gentle boil, stirring constantly for 2 minutes until very thick.
- Remove from heat and stir in:
- Fresh lemon juice: 1/2 cup
- Lemon zest: 1 tbsp
- Unsalted butter: 2 tbsp
- Pour the hot lemon filling into the pre-baked pie crust, smoothing the top with a rubber spatula.
| Ingredient | Measurement | Purpose |
|---|---|---|
| Granulated sugar | 1 cup | Sweetness and balance to tartness |
| Argo Cornstarch | 1/4 cup | Thickens filling with silky texture |
| Salt | 1/4 tsp | Enhances flavors |
| Water | 1 1/2 cups | Base liquid for filling |
| Egg yolks | 4 large | Enriches and sets filling |
| Lemon juice | 1/2 cup | Brings tart freshness |
| Lemon zest | 1 tbsp | Adds aromatic lemon oils |
| Unsalted butter | 2 tbsp | Adds richness and smoothness |
Adding and Baking the Meringue
- Preheat the oven to 350°F (175°C).
- In a clean bowl, beat egg whites (4 large) and cream of tartar (1/4 tsp) on medium speed until soft peaks form.
- Gradually add granulated sugar (6 tbsp) while continuing to beat on high speed until stiff glossy peaks form.
- Spread the meringue evenly over the hot lemon filling, making sure to seal the edges to the crust to prevent shrinking.
- Bake for 12-15 minutes or until the meringue is golden brown.
- Remove the pie from the oven and cool on a wire rack for at least 1 hour.
- Chill in the refrigerator for 3 hours or overnight before serving to allow full setting.
Cooling and Serving
After baking, cool the Argo Lemon Pie completely on a wire rack for at least 2 hours. This cooling step allows the lemon filling to fully set, creating that signature silky texture enhanced by the Argo cornstarch. Do not skip this — serving the pie warm will result in a soft, unstable filling.
Cooling Timeline
| Step | Duration | Purpose |
|---|---|---|
| Initial cooling | 15 minutes | Prevents cracking of meringue |
| Cooling on rack | 2 hours | Sets lemon filling completely |
| Optional refrigeration | 1-3 hours | Further firms texture and chills pie |
Once the pie has cooled to room temperature, we recommend refrigerating it for an additional 1-3 hours. Chilling enhances the pie’s refreshing taste and provides a firmer slice for serving.
Serving Suggestions
- Use a sharp, serrated knife to cut neat slices without tearing the meringue topping.
- Serve each slice with a light dusting of powdered sugar or a small dollop of whipped cream to elevate its tangy-sweet flavor profile.
- Pair servings with fresh lemon wedges or a sprig of mint for a vibrant presentation.
Pro Tip
“For optimal flavor and texture, avoid slicing the pie too early. Allowing the pie to cool and chill properly lets the lemon filling hold its shape and gives the meringue time to develop a golden, crispy crust without becoming soggy.”
By following these Cooling and Serving steps, our Argo Lemon Pie will impress with its smooth, creamy filling and perfectly toasted meringue—delivering a classic dessert experience every time.
Make-Ahead Tips
To enjoy the Argo Lemon Pie at its best without last-minute stress, we recommend these Make-Ahead Tips to preserve flavor, texture, and presentation.
Cooling and Setting in Advance
Allow the pie to cool completely on a wire rack for at least 2 hours. This resting period is crucial for the lemon filling to fully set and the meringue to stabilize, preventing weeping or shrinkage.
| Step | Action | Purpose |
|---|---|---|
| 1 | Cool pie on wire rack at room temperature | Prevent meringue cracking |
| 2 | Refrigerate pie for up to 24 hours | Firm up filling and texture |
| 3 (optional) | Loosen edges before slicing | Neat, clean pie slices |
“Cooling the pie thoroughly before refrigeration ensures the luscious filling maintains its silky texture.”
Refrigeration Guidelines
Once cooled, storing the Argo Lemon Pie in the refrigerator helps maintain the balance of tartness and sweetness and keeps the crust crisp. Cover the pie loosely with plastic wrap to prevent condensation on the meringue.
- Refrigerate for up to 24 hours for optimal freshness.
- Avoid long refrigeration periods that may soften the crust.
Preparing Components Ahead
If pressed for time, we can prepare parts of the pie earlier:
- Pie crust: Blind bake and store wrapped tightly at room temperature for up to a day.
- Lemon filling: Make in advance and refrigerate for up to 24 hours; rewarm gently before assembling.
- Meringue topping: Best prepared fresh; however, it can be made 1 hour before baking if needed.
Serving Notes for Make-Ahead Pies
- Use a sharp serrated knife dipped in hot water for clean slices.
- Garnish freshly with powdered sugar, whipped cream, or lemon zest just before serving to enhance presentation.
- Add fresh lemon wedges or mint leaves as complementary accents.
Pro Tip: Avoid slicing the pie too early after refrigeration. Let the pie sit at room temperature for 15 minutes before serving to soften the meringue slightly without losing its crisp edges.
By incorporating these make-ahead strategies, we ensure our Argo Lemon Pie remains exquisite in flavor and texture whenever we choose to serve it.
Conclusion
The Argo Lemon Pie recipe offers a delightful way to enjoy a classic dessert with ease and confidence. Its balance of tart lemon flavor and creamy texture makes it a standout treat for any occasion. With the right ingredients, tools, and techniques, we can create a pie that’s both visually stunning and delicious.
By following the steps carefully and allowing proper cooling, this pie becomes a reliable favorite that impresses every time. Whether baking for family, friends, or special events, the Argo Lemon Pie is a recipe worth keeping in our dessert repertoire. Let’s get baking and savor every zesty, silky bite together.
Frequently Asked Questions
What makes Argo cornstarch ideal for lemon pie filling?
Argo cornstarch helps create a silky texture and ensures the filling sets properly, giving the lemon pie a smooth, creamy consistency that holds its shape well.
Can beginners successfully make the Argo Lemon Pie?
Yes, the recipe is designed for both novice and experienced bakers, with clear step-by-step instructions to help achieve great results easily.
What is the best type of pie dish to use?
A 9-inch glass or ceramic pie dish is recommended for even heat distribution, which helps bake the crust perfectly without sogginess.
How long should the lemon pie cool before serving?
Allow the pie to cool completely on a wire rack for at least 2 hours to let the filling set and prevent the meringue from cracking.
Can the pie be made ahead of time?
Yes, components like the crust and filling can be prepared in advance. Refrigerate the fully cooled pie for up to 24 hours, and garnish just before serving.
How do I avoid cracks in the meringue topping?
Cool the pie slowly and avoid slicing too soon. This helps maintain the meringue’s texture and prevents cracking.
What ingredients create the pie crust?
The pie crust uses all-purpose flour, salt, cold unsalted butter, and ice water for a tender and flaky base.
What ingredients go into the lemon filling?
The filling includes sugar, Argo cornstarch, salt, water, egg yolks, fresh lemon juice and zest, plus unsalted butter for richness.
What supplies do I need to bake the pie?
Essential tools include a 9-inch pie dish, mixing bowls, whisk, electric mixer, measuring cups and spoons, rubber spatula, saucepan, rolling pin, zester, and cooling rack.
How should I serve the Argo Lemon Pie?
Use a sharp serrated knife dipped in hot water for clean slices. Garnish with powdered sugar, whipped cream, fresh lemon wedges, or mint for a nice presentation.