Lemon meringue pie is a timeless dessert that perfectly balances tangy citrus and sweet, fluffy meringue. Our Argo Lemon Meringue Recipe takes this classic treat up a notch by using Argo cornstarch to create a smooth, velvety lemon filling that sets beautifully every time. It’s a foolproof way to impress your family and friends with a dessert that looks as good as it tastes.
We love how this recipe combines simple ingredients with an easy technique to deliver a pie that’s bursting with fresh lemon flavor and topped with a cloud-like meringue. Whether you’re a seasoned baker or just starting out, this recipe guides you through every step to ensure a perfect result. Let’s dive in and make a lemon meringue pie that’s sure to become a favorite in your dessert rotation.
Ingredients
To craft our Argo Lemon Meringue Recipe with its signature smooth and perfectly set lemon filling, we gather all the essential components below. Each part plays a vital role in achieving that delectably balanced tartness and fluffy sweetness.
For the Lemon Filling
- 1 cup granulated sugar
- 2 tablespoons Argo cornstarch (ensures smooth, firm filling)
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, lightly beaten
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest (finely grated)
- 2 tablespoons unsalted butter (adds richness)
For the Meringue Topping
- 4 large egg whites (room temperature for best volume)
- 1/2 teaspoon cream of tartar (stabilizes the meringue)
- 1/2 cup granulated sugar (gradually add for glossy peaks)
- 1/2 teaspoon vanilla extract (optional for flavor)
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 3 to 4 tablespoons ice-cold water (to bring dough together)
| Ingredient Category | Key Ingredients | Purpose |
|---|---|---|
| Lemon Filling | Argo cornstarch, lemon juice, egg yolks | Thickens and flavors filling |
| Meringue Topping | Egg whites, cream of tartar, sugar | Creates fluffy, stable meringue |
| Pie Crust | Flour, butter, cold water | Forms flaky, tender pie base |
Equipment Needed
To craft our Argo Lemon Meringue Recipe with precision and ease, equipping ourselves with the right tools is essential. Each piece of equipment plays a vital role in achieving the perfect texture and consistency for both the lemon filling and the meringue topping.
| Equipment | Purpose |
|---|---|
| 9-inch pie dish | Provides the ideal shape and support for the pie crust |
| Mixing bowls | Separate bowls for egg yolks, egg whites, and dry ingredients |
| Whisk | For mixing the lemon filling ingredients smoothly |
| Electric mixer | Essential for whipping egg whites to stiff peaks |
| Saucepan | For cooking the lemon filling until thickened with Argo cornstarch |
| Measuring cups & spoons | Accurate measurement of ingredients |
| Citrus zester or grater | To extract fresh lemon zest for intense citrus flavor |
| Rubber spatula | To gently fold ingredients and spread meringue evenly |
| Pastry brush | For brushing meringue edges to prevent shrinking or browning |
| Oven | For baking the pie crust and setting the meringue topping |
Detailed Equipment Insights
- Electric mixer: We recommend using a handheld or stand mixer with a whisk attachment. This tool whips the egg whites to the ideal stiff peak stage, creating the fluffy meringue topping that is a hallmark of our pie.
- Saucepan: Choose a medium-sized heavy-bottom saucepan for even heat distribution. This prevents lumps while cooking the lemon filling thickened with Argo cornstarch.
- Pie dish: A classic 9-inch glass or ceramic pie dish works best to bake your crust evenly, ensuring stability for the luscious filling and fluffy topping.
Having this equipment ready lets us glide smoothly through the recipe steps, guaranteeing a flawless Argo Lemon Meringue that delights in every bite.
Prep Work
Before we begin assembling our Argo Lemon Meringue Pie, it’s important to prepare each component carefully. This ensures a smooth workflow and flawless results.
Preparing the Pie Crust
- Chill the butter: Cut cold butter into small cubes and refrigerate for at least 15 minutes.
- Mix dry ingredients: Combine flour and a pinch of salt in a large bowl.
- Cut in butter: Use a pastry cutter or fingers to blend butter into the flour until the mixture resembles coarse crumbs.
- Add ice-cold water: Gradually add ice-cold water (start with 3 tablespoons) and mix gently until dough just holds together. Avoid overworking the dough.
- Shape and chill: Form dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes before rolling out.
- Roll and fit crust: On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim edges, and flute as desired.
- Blind bake: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake 5–7 more minutes until golden. Cool completely.
Preparing the Lemon Filling Ingredients
- Measure precisely: Use exact spoon and cup measurements for all ingredients to achieve the perfect consistency with Argo cornstarch.
- Zest lemons: Use a citrus zester to remove fine outer peel from fresh lemons. Avoid the white pith for no bitterness.
- Juice lemons: Squeeze fresh lemon juice ensuring you have about 1/2 cup of strained juice, free of seeds and pulp.
- Separate eggs: Separate 4 large eggs into yolks and whites making sure no yolk contaminates the whites for best meringue volume.
- Prepare starch slurry: Mix 3 tablespoons of Argo cornstarch with 1/2 cup cold water until smooth, preventing lumps when heated.
| Ingredient | Preparation Step | Quantity |
|---|---|---|
| Lemon zest | Finely zest | 2 teaspoons |
| Lemon juice | Freshly squeezed | 1/2 cup |
| Egg yolks | Separated, room temp | 4 large |
| Argo cornstarch | Mixed with cold water | 3 tbsp + 1/2 cup water |
| Butter | Cut into small pieces | 2 tbsp |
| Granulated sugar | Measured | 1 cup |
Preparing the Egg Whites for Meringue
- Bring to room temperature: Allow egg whites to stand at room temperature for 20–30 minutes to achieve maximum volume.
- Use clean equipment: Ensure mixing bowl and beaters are completely grease-free. Wipe with lemon juice or vinegar if needed.
- Add cream of tartar: Incorporate 1/4 teaspoon cream of tartar before whipping to stabilize the meringue.
- Gradual sugar addition: Start whipping egg whites on medium speed until soft peaks appear, then slowly add 1/2 cup granulated sugar, increasing to high speed until stiff peaks form.
- Optional vanilla: For extra flavor, fold in 1 teaspoon vanilla extract at the final whipping stage.
Tip: Stiff peaks hold their shape firmly and do not collapse when the whisk is lifted.
By carefully executing these prep work steps we set the foundation for a perfectly balanced, beautifully textured Argo Lemon Meringue Pie.
Directions
Follow these precise steps to create our Argo Lemon Meringue Pie with a perfectly smooth lemon filling, crisp crust, and fluffy meringue topping.
Making the Lemon Filling
- In a medium saucepan, combine 1 1/4 cups granulated sugar, 1/3 cup Argo cornstarch, and 1/4 teaspoon salt. Whisk together to blend dry ingredients evenly.
- Gradually stir in 1 1/2 cups water, whisking constantly to eliminate lumps.
- Place the saucepan over medium heat. Stir continuously until the mixture thickens and begins to bubble—this usually takes about 5 to 7 minutes.
- In a separate bowl, lightly beat 4 egg yolks.
- Slowly add about one cup of the hot mixture into the beaten yolks, whisking constantly to temper the eggs and prevent curdling.
- Pour the tempered egg yolk mixture back into the saucepan. Continue to cook and stir for 2 more minutes until thick and glossy.
- Remove the saucepan from the heat. Stir in 1/3 cup freshly squeezed lemon juice, 1 tablespoon finely grated lemon zest, and 2 tablespoons unsalted butter until the butter melts and the filling becomes smooth.
Preparing and Baking the Pie Crust
- Preheat the oven to 375°F (190°C).
- Roll out the chilled pie dough on a lightly floured surface to fit a 9-inch pie dish.
- Carefully transfer the dough to the pie dish, pressing it evenly along the bottom and sides. Trim excess dough, leaving about 1/2-inch overhang.
- Fold the overhang under itself to create a neat edge and crimp as desired.
- Line the crust with parchment paper or aluminum foil. Fill with pie weights or dried beans for blind baking.
- Bake the crust for 15 minutes to set the shape.
- Remove the weights and liner. Bake for an additional 10 minutes, or until the crust is golden and fully baked.
- Let the crust cool slightly before filling.
Whipping and Applying the Meringue
- Ensure 4 egg whites are at room temperature and free of any yolk contamination.
- In a clean, dry bowl, beat the egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/2 cup granulated sugar, continuing to beat until stiff glossy peaks develop.
- (Optional) Add 1/2 teaspoon vanilla extract and beat briefly to combine.
- Immediately spread the meringue over the warm lemon filling, sealing the edges to the crust to prevent shrinking.
- Use the back of a spoon to create swoops or peaks for an attractive finish.
Baking the Assembled Pie
- Place the assembled pie in the oven preheated to 350°F (175°C).
- Bake for 12 to 15 minutes, or until the meringue is golden brown.
- Remove the pie from the oven. Cool it thoroughly at room temperature to allow the filling to set completely.
- For best slicing results, refrigerate the pie for at least 3 hours before serving.
| Step | Temperature | Time |
|---|---|---|
| Blind baking crust | 375°F (190°C) | 15 minutes |
| Baking crust without liner | 375°F (190°C) | 10 minutes |
| Baking meringue topping | 350°F (175°C) | 12-15 minutes |
| Cooling after baking | Room temperature | Until fully set |
| Refrigeration before serving | Refrigerator | At least 3 hours |
Serving Suggestions
Our Argo Lemon Meringue Recipe shines when served thoughtfully to highlight its vibrant flavors and delicate textures. Here are some expert tips to elevate the experience:
- Serve chilled but not cold: Allow the pie to rest at room temperature for about 15 minutes after refrigeration. This balances the cool tang of the lemon filling with the airy sweetness of the meringue for optimal flavor release.
- Pair with light accompaniments: Add a dollop of lightly sweetened whipped cream or a spoonful of fresh raspberries to complement the pie’s citrus brightness without overpowering it.
- Presentation matters: Slice the pie cleanly using a warm, sharp knife. Wipe the blade between cuts to maintain neat, defined pieces that showcase the smooth lemon filling and fluffy meringue topping.
- Beverage pairings: Serve alongside a cup of fragrant Earl Grey tea or a crisp glass of sparkling water with a lemon twist to refresh the palate between bites.
| Serving Element | Recommendation |
|---|---|
| Temperature | Chilled, rested 15 minutes at room temp |
| Garnish | Whipped cream or fresh raspberries |
| Cutting Technique | Warm sharp knife, wipe between slices |
| Beverage Pairing | Earl Grey tea or sparkling water with lemon |
“A perfect slice of Argo Lemon Meringue Pie balances tangy, sweet, and creamy textures with each bite. Serving it with care ensures that every mouthful delights all senses.”
Following these serving suggestions will allow us to present our lemon meringue pie at its best, ensuring guests enjoy the full depth of its classic flavors and luscious textures.
Storage Tips
Proper storage of our Argo Lemon Meringue Pie preserves its delicate textures and vibrant flavors. Follow these guidelines to keep the pie fresh and ready for enjoyment.
Refrigeration
- Always store the pie in the refrigerator to maintain the lemon filling’s stability and the meringue’s fluffy texture.
- Cover the pie loosely with plastic wrap or place it in an airtight container to prevent it from absorbing other odors.
- Keep the pie on a flat surface in the fridge to avoid any damage to the meringue peak.
Shelf Life Overview
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerated | 2 to 3 days | Best consumed within this timeframe |
| Room Temperature | Up to 2 hours | Avoid extended exposure to prevent sogginess and spoilage |
| Freezing | Not recommended | Meringue texture deteriorates upon thawing |
Tips for Serving Leftovers
- Remove the pie from the refrigerator about 15 minutes before serving to allow the filling to slightly soften for a perfect slice.
- Use a warm, sharp knife dipped in hot water and wiped dry for clean cuts through the meringue and filling.
- Avoid refreezing leftover pie to maintain quality.
Conclusion
Creating a lemon meringue pie with Argo cornstarch brings out the perfect balance of tangy and sweet that everyone will love. With the right ingredients and tools, this recipe is approachable and rewarding for all skill levels.
By following each step carefully, we ensure a smooth filling and a beautifully golden meringue that stands out. This dessert not only looks impressive but also delivers on flavor and texture every time.
Enjoy serving it chilled with your favorite accompaniments and remember to store it properly to keep it fresh. This pie is sure to become a favorite go-to treat for any occasion.
Frequently Asked Questions
What makes Argo cornstarch important in this lemon meringue pie recipe?
Argo cornstarch helps create a smooth and perfectly set lemon filling by thickening the mixture without lumps, ensuring a creamy texture.
Can beginners easily make this lemon meringue pie?
Yes. The recipe provides clear, step-by-step instructions and uses common ingredients, making it accessible and achievable for both beginners and experienced bakers.
What are the main ingredients for the lemon filling?
The lemon filling uses granulated sugar, Argo cornstarch, salt, water, egg yolks, lemon juice, lemon zest, and butter for a balanced tart and rich taste.
How is the meringue topping prepared?
Whip egg whites with cream of tartar and sugar until stiff peaks form, optionally adding vanilla for flavor. The mixture is then toasted in the oven until golden.
What equipment do I need to make this pie?
Essential tools include a 9-inch pie dish, mixing bowls, whisk, electric mixer, saucepan, measuring cups and spoons, citrus zester, rubber spatula, pastry brush, and an oven.
How should the pie crust be prepared?
Mix flour and cold butter, add ice-cold water, chill the dough, roll it out, and blind bake it to achieve a flaky and golden base.
How do I prevent the meringue from weeping or shrinking?
Use room temperature egg whites, clean equipment, and bake the meringue until it’s lightly golden to help maintain its stability and prevent moisture loss.
How long should the pie cool before serving?
Cool the pie completely, refrigerate it to set the filling, and allow it to rest at room temperature for about 15 minutes before serving.
What are the best ways to serve lemon meringue pie?
Serve chilled or slightly softened, with whipped cream or fresh raspberries. Use a warm, sharp knife for clean slices.
How should leftover pie be stored?
Store leftovers refrigerated, loosely covered to avoid odor absorption. Consume within 2 to 3 days; avoid freezing to preserve texture.
Can I freeze lemon meringue pie?
Freezing is not recommended as it can damage the meringue’s light texture and cause the filling to become watery upon thawing.
What beverages pair well with lemon meringue pie?
Earl Grey tea or sparkling water with a lemon twist complement the pie’s citrus flavors and help refresh the palate.