Lemon meringue pie is a timeless dessert that balances tangy citrus with sweet, fluffy meringue. Using Argo Cornstarch in our recipe helps achieve that perfect silky lemon filling that sets beautifully every time. It’s a simple ingredient that makes a big difference in texture and consistency.
We love how this recipe brings out the bright, fresh flavor of lemons while creating a smooth, glossy custard. The meringue topping adds a light, airy finish that complements the zesty filling perfectly. Whether you’re baking for a special occasion or just craving a classic treat, this Argo Cornstarch Lemon Meringue recipe is sure to impress.
Ingredients
To create the perfect Argo Cornstarch Lemon Meringue, we need precise ingredients that bring out the vibrant lemon flavor and the silky smooth texture. Below is a detailed breakdown to guide us through each component of this classic dessert.
For the Lemon Filling
Our lemon filling relies on the magic of Argo Cornstarch to achieve that smooth, custard-like consistency, balancing tartness and sweetness flawlessly.
- 1 cup fresh lemon juice (about 4–5 lemons), strained
- 1 tablespoon lemon zest, finely grated
- 1 1/4 cups granulated sugar
- 3 tablespoons Argo Cornstarch
- 1/4 teaspoon salt
- 3 large eggs, separated
- 3/4 cup water
- 2 tablespoons unsalted butter, cut into small pieces
For the Meringue Topping
The meringue topping provides the light, airy contrast our lemon filling needs. We use fresh egg whites whipped to glossy peaks for that cloud-like finish.
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Other Ingredients
The base holds everything together and adds buttery richness to our Argo Cornstarch Lemon Meringue Pie.
| Ingredient | Quantity | Notes |
|---|---|---|
| Pie crust | 1 (9-inch) | Pre-baked, store-bought or homemade |
| Unsalted butter | 2 tablespoons | For brushing crust edges (optional) |
Tip: Using a pre-baked pie crust ensures our lemon filling sets perfectly without sogginess, giving us a crisp foundation for our dessert.
Equipment and Tools Needed
To create the perfect Argo Cornstarch Lemon Meringue Pie, having the right equipment and tools is essential for smooth preparation and stellar results. Here’s what we recommend:
- Mixing Bowls
Use a set of medium and large bowls for combining the lemon filling ingredients and whipping the meringue. Choose heatproof glass or stainless steel bowls for better mixing and durability.
- Measuring Spoons and Cups
Accurate measurements ensure the delicate balance of flavors and texture. Have metal or plastic measuring cups and spoons on hand for precision with dry and liquid ingredients.
- Whisk and Electric Mixer
A sturdy whisk is vital for blending the lemon filling smoothly. An electric hand mixer or stand mixer with a whisk attachment is necessary to achieve the stiff peaks required for the airy meringue topping.
- Medium Saucepan
We need a medium-sized, heavy-bottomed saucepan to cook the lemon filling. The sturdy base prevents scorching while thickening the cornstarch mixture evenly.
- Rubber or Silicone Spatula
Use a flexible spatula to scrape the filling from the sides of the saucepan and fold ingredients gently without deflating the meringue.
- Pre-baked Pie Crust
A 9-inch pre-baked pie shell is key to a crisp foundation. Using a deep-dish pie plate ensures the filling sets without sogginess.
- Juicer and Zester
Fresh lemon juice and zest are essential for vibrant citrus flavor. We recommend a handheld juicer for extracting juice and a microplane zester for fine lemon zest.
- Oven and Baking Sheet
The oven is necessary to bake and set both the pre-baked crust and the final assembled pie. Placing the pie on a baking sheet helps catch any overflow during baking.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combining and whipping ingredients |
| Measuring Cups & Spoons | Precise ingredient measurement |
| Whisk & Electric Mixer | Blending filling and whipping meringue |
| Medium Saucepan | Cooking and thickening the lemon filling |
| Silicone Spatula | Scraping and folding ingredients |
| Pre-baked Pie Crust | Crisp foundation for the pie |
| Juicer & Zester | Extracting fresh lemon juice and zest |
| Oven & Baking Sheet | Baking crust and setting assembled pie |
Having these tools ready and organized sets us up for success. They help us bring out the best flavor and texture in our Argo Cornstarch Lemon Meringue Pie every time.
Prep Work
Before diving into the cooking process, proper prep work sets the foundation for a flawless Argo Cornstarch Lemon Meringue Recipe. Let’s ensure all components are ready and measured precisely for smooth execution.
Preparing the Pie Crust
- Use a pre-baked pie crust to guarantee a crisp base that resists sogginess from the lemon filling.
- If making crust from scratch, roll the dough evenly to about 1/8 inch thickness.
- Blind bake the crust:
- Place parchment paper or foil inside the crust.
- Fill with pie weights or dried beans to prevent bubbling.
- Bake at 375°F (190°C) for 15 minutes, then remove weights and bake an additional 5-7 minutes until golden.
- Allow the crust to cool completely before adding the filling to maintain structure.
Measuring and Preparing Ingredients
Accurate measurements ensure the perfect texture and balance of flavors in our Argo Cornstarch Lemon Meringue Pie. Use precise measuring tools and prepare ingredients as follows:
| Ingredient | Prep Details | Measurement |
|---|---|---|
| Fresh lemon juice | Squeeze lemons using a juicer | 1/2 cup (120 ml) |
| Lemon zest | Finely grated using a microplane zester | 1 tbsp (6g) |
| Granulated sugar | Measured with level spoon | 1 cup (200g) |
| Argo Cornstarch | Measured with level spoon | 1/3 cup (45g) |
| Salt | Table salt | 1/8 tsp |
| Egg yolks | Separated carefully | 4 large |
| Water | Room temperature | 1 1/2 cups (360 ml) |
| Unsalted butter | Cut into small pieces | 2 tbsp (28g) |
| Egg whites | For meringue, at room temperature | 4 large |
| Cream of tartar | Stabilizes meringue | 1/4 tsp |
Preparation notes:
- Separate egg yolks and whites carefully to avoid contamination, ensuring firm and stable meringue.
- Bring egg whites to room temperature for optimal whipping volume.
- Measure dry ingredients in a dry container; liquid ingredients in a clear measuring cup for accuracy.
- Pre-heat the oven and ready all equipment to maintain efficient workflow.
Instructions
Follow these step-by-step instructions to create a perfectly balanced Argo Cornstarch Lemon Meringue Pie with a silky lemon filling and fluffy meringue topping.
Making the Lemon Filling
- Combine dry ingredients: In a medium saucepan, whisk together 1 cup granulated sugar, 3 tablespoons Argo Cornstarch, and ¼ teaspoon salt until well blended.
- Add liquids: Slowly stir in 1 ½ cups water, whisking continuously to avoid lumps.
- Cook the base: Place the saucepan over medium heat and cook, stirring constantly, until the mixture starts to thicken and bubble.
- Temper the egg yolks: In a separate bowl, lightly beat 4 large egg yolks. Gradually whisk ½ cup of the hot mixture into the yolks to warm them without scrambling.
- Combine and cook: Pour the tempered yolks back into the saucepan. Continue cooking, stirring constantly, until the mixture is thick and smooth.
- Add lemon flavor: Remove from heat and stir in ¼ cup fresh lemon juice, 1 tablespoon lemon zest, and 2 tablespoons unsalted butter until the butter melts completely.
- Cool filling: Transfer the lemon filling to a clean bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Set aside while preparing the meringue.
Preparing the Meringue
- Separate the eggs: Ensure 4 large egg whites are at room temperature for maximum volume. Place them in a large mixing bowl, free of any yolk or grease.
- Add cream of tartar: Add ½ teaspoon cream of tartar to stabilize the meringue and help it hold its shape.
- Whip the whites: Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
- Incorporate sugar: Gradually add ½ cup granulated sugar, one tablespoon at a time, while continuing to beat. Increase speed to high and whip until stiff, glossy peaks form.
- Check the meringue: Test by lifting the beaters; the meringue should hold a firm peak and not slide off.
Assembling the Pie
- Preheat the oven: Set to 350°F (175°C) to prepare for baking the assembled pie.
- Fill the crust: Pour the cooled lemon filling into the pre-baked pie crust, spreading evenly.
- Top with meringue: Gently spoon the airy meringue over the lemon filling. Use a spatula to spread the meringue, ensuring it touches the crust edges to seal and prevent shrinking.
- Create peaks: Lightly swirl the spatula to create decorative peaks which will brown beautifully during baking.
- Bake the pie: Place the pie on a baking sheet and bake for 12-15 minutes or until the meringue is golden brown.
- Cool completely: Remove from oven and allow the pie to cool at room temperature. Chill for at least 3 hours to ensure the filling sets perfectly before serving.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Cook lemon filling | Medium heat | Until thick | Stir constantly to avoid lumps |
| Bake assembled pie | 350°F (175°C) | 12-15 minutes | Bake on sheet for even browning |
| Chill assembled pie | Refrigerator | 3 hours+ | Ensures filling sets and flavors melded |
Directions for Baking
Baking the Argo Cornstarch Lemon Meringue Pie requires precise timing and attention to detail to achieve that perfect balance of silky lemon filling and fluffy golden meringue. Let’s walk through the key steps for baking this delightful dessert flawlessly.
Baking the Lemon Meringue Pie
- Preheat the Oven: Set your oven to 350°F (175°C). This temperature allows the meringue to brown gently without burning.
- Fill the Pre-Baked Pie Crust: Pour the warm lemon filling into the fully cooled, pre-baked crust. Spread it evenly, ensuring no air pockets remain.
- Top with Meringue: Immediately spoon the freshly whipped meringue over the lemon filling. Use a rubber spatula to spread the meringue in a thick layer, sealing it to the edge of the crust. This boundary prevents shrinking during baking.
- Bake for Browning: Place the pie on a baking sheet to catch any drips. Bake for 12 to 15 minutes or until the meringue turns golden brown and firm to the touch.
- Cool Gradually: Remove the pie from the oven and cool on a wire rack for 1 hour at room temperature. Then refrigerate for at least 3 hours to allow the filling to fully set.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 350°F (175°C) | – | |
| Bake pie with meringue | 350°F (175°C) | 12-15 minutes | Bake until meringue is golden |
| Cool at room temperature | Room temp | 1 hour | Prevents cracking |
| Refrigerate after cooling | Refrigerator | Minimum 3 hours | Ensures filling sets properly |
Tips for Perfect Meringue Peaks
Achieving the ideal meringue texture is critical to our lemon meringue’s success. Here are key tips to guarantee stiff glossy peaks that hold their shape beautifully:
- Use Room Temperature Egg Whites: Cold whites whip up more slowly and with less volume. Let egg whites sit out for about 30 minutes before whipping.
- Add Sugar Gradually: Slowly sprinkle sugar into the egg whites while whipping on medium speed. This ensures sugar dissolves fully, creating a smooth silky meringue without graininess.
- Incorporate Cream of Tartar: Just a pinch stabilizes the egg whites and helps maintain their structure during baking.
- Check Peak Stiffness: Stop whipping once the meringue forms stiff glossy peaks that stand upright without drooping when the beaters lift.
- Avoid Overwhipping: Once peaks form, cease mixing to prevent a dry, clumpy texture that deflates easily.
“Proper technique in whipping and spreading meringue is what creates that signature fluffy cloud topping with a delicate crisp crust.”
By following these baking steps and meringue tips diligently, our Argo Cornstarch Lemon Meringue Pie will come out with a perfectly set lemon custard beneath a beautifully browned, airy meringue crown.
Cooling and Serving Suggestions
After baking our Argo Cornstarch Lemon Meringue Pie, proper cooling is essential to achieve the perfect texture and flavor balance. Follow these steps for optimal results:
- Cool at Room Temperature
Allow the pie to cool on a wire rack for at least 1 to 2 hours. This period lets the filling firm up gradually, preventing any collapse or weeping of the meringue.
- Chill in the Refrigerator
After initial cooling, cover the pie loosely with foil or plastic wrap and refrigerate for at least 3 hours or ideally overnight. Chilling sets the velvety lemon custard filling firmly and enhances the refreshing tangy notes.
- Avoid Immediate Slicing
Do not slice the pie while still warm, as the filling will be too soft and may spill or lose its structure. Patience during cooling helps preserve the distinct layers of crisp crust, smooth lemon filling, and airy meringue.
Serving Tips for Our Argo Cornstarch Lemon Meringue Pie
- Use a sharp serrated knife to slice clean servings without disturbing the meringue’s peaks.
- Serve slices on a slightly chilled dessert plate to maintain freshness.
- Garnish with a delicate dusting of powdered sugar or a thin lemon zest twist for an elegant presentation.
- Pair with fresh berries or a dollop of light whipped cream to complement the lemon’s bright flavor.
Cooling & Serving Timeline
| Step | Time Required | Purpose |
|---|---|---|
| Room temperature cool | 1 to 2 hours | Firm filling, avoid meringue weep |
| Refrigerate | Minimum 3 hours, ideally overnight | Set custard, enhance flavor |
| Slice and serve | After complete cooling | Maintain structure and aesthetics |
“Cooling is the secret step that ensures our Argo Cornstarch Lemon Meringue Pie achieves its signature silky filling beneath a perfectly fluffy meringue top.“
Following these cooling and serving suggestions, we guarantee a clean cut slice of pie with layers that hold their form and deliver a memorable dessert experience.
Make-Ahead Tips and Storage
Proper make-ahead planning and storage ensure our Argo Cornstarch Lemon Meringue Pie maintains its vibrant flavors and perfect texture. Here are the key steps we follow:
Make-Ahead Tips
- Prepare the pie completely but hold off on slicing until just before serving to preserve the structure.
- After baking and cooling at room temperature for 1 to 2 hours, cover the pie loosely with plastic wrap to prevent moisture buildup on the meringue.
- For best results, let the pie chill in the refrigerator for at least 3 hours or preferably overnight. This chilling time allows the lemon filling to fully set, thanks to the thickening power of Argo Cornstarch, and for the flavors to meld.
- Avoid freezing the whole pie, as freezing can cause the delicate meringue to weep or become soggy.
Storage Guidelines
To keep our Argo Cornstarch Lemon Meringue Pie fresh and appealing, store as follows:
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigeration (covered) | Up to 3 days | Maintains filling firmness and meringue stability |
| Freezing (filling only) | Up to 1 month | Freeze lemon filling separately; thaw fully before assembling with fresh meringue |
| Room temperature (short-term) | 2-4 hours | Suitable before serving; avoid prolonged exposure |
Serving from the Fridge
- Before slicing, allow the pie to sit at room temperature for about 10 minutes. This helps soften the filling slightly for clean, smooth slices.
- Use a sharp serrated knife dipped in warm water and wiped clean between cuts to maintain the integrity of the layers.
- Optionally, garnish with a sprinkle of fresh lemon zest or a light dusting of powdered sugar just before serving to highlight the lemon’s brightness.
By following these make-ahead tips and precise storage instructions, we guarantee our Argo Cornstarch Lemon Meringue Recipe delivers a luscious balance of silky lemon custard and cloud-like meringue even when prepared ahead of time.
Conclusion
This Argo Cornstarch Lemon Meringue Pie recipe brings together the perfect blend of tangy lemon and fluffy meringue with a smooth, silky filling that stands out. Using Argo Cornstarch ensures the custard sets beautifully while maintaining that fresh citrus flavor we love.
With the right prep, careful baking, and proper cooling, this dessert becomes a stunning centerpiece for any occasion or a satisfying treat for everyday moments. We’re confident that following these steps will help you create a pie that’s both impressive and delicious every time.
Frequently Asked Questions
What makes Argo Cornstarch important in lemon meringue pie?
Argo Cornstarch helps create a smooth, silky lemon filling with the right thickness and texture, preventing the pie from being too runny or too firm.
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is recommended for the best flavor and brightness in the pie, though bottled lemon juice can be used in a pinch, but it may affect the taste.
Why is a pre-baked pie crust necessary?
A pre-baked crust ensures a crisp base and prevents sogginess from the lemon filling, resulting in a more enjoyable texture and proper pie structure.
How do I perfect the meringue topping?
Use room temperature egg whites, add sugar gradually, and whip until stiff peaks form. Avoid overwhipping to maintain a light and airy meringue.
What is the best way to cool and store lemon meringue pie?
Cool the pie at room temperature for 1-2 hours, then refrigerate for at least 3 hours or overnight. Store covered in the fridge for up to 3 days; avoid freezing the whole pie.
Can I prepare the pie in advance?
Yes, make the pie fully but slice just before serving. Store it refrigerated and allow it to come to room temperature for 10 minutes before cutting.
How should I cut the pie to keep layers intact?
Use a sharp serrated knife and slice gently to avoid disturbing the filling and meringue layers, ensuring clean and attractive servings.
What tools are essential for making lemon meringue pie?
Key tools include mixing bowls, measuring cups and spoons, a whisk, electric mixer, medium saucepan, rubber spatula, juicer, zester, oven, and baking sheet.