Lemon pie has long been a favorite dessert for those who love a perfect balance of tart and sweet. Our Argo Cornstarch Lemon Pie Recipe takes this classic treat to the next level by using Argo cornstarch to create a silky smooth filling that sets beautifully every time. It’s a simple yet impressive dessert that’s perfect for any occasion.
Ingredients
To create the perfect Argo Cornstarch Lemon Pie, we carefully select ingredients that balance flavor and texture for a deliciously smooth and tangy dessert.
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ⅓ cup cold unsalted butter, cut into small cubes
- 4–5 tablespoons ice-cold water
For the Lemon Filling
- 1 ½ cups granulated sugar
- ⅓ cup Argo Cornstarch
- 1 ½ cups water
- 3 large egg yolks, lightly beaten
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the Meringue Topping (Optional)
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 ¼ cups | For pie crust |
| Salt | ½ teaspoon | Enhances crust flavor |
| Cold unsalted butter | ⅓ cup | Cubed, keeps crust flaky |
| Ice-cold water | 4–5 tablespoons | Helps form dough |
| Granulated sugar | 1 ½ cups + 6 tablespoons | For filling and meringue |
| Argo Cornstarch | ⅓ cup | Key for silky smooth filling |
| Water | 1 ½ cups | Blends filling ingredients |
| Large egg yolks | 3 | Adds richness to filling |
| Fresh lemon juice | ½ cup | Provides tartness |
| Lemon zest | 1 tablespoon | Adds bright flavor |
| Unsalted butter | 2 tablespoons | Adds smoothness to filling |
| Large egg whites | 3 | For meringue topping |
| Cream of tartar | ¼ teaspoon | Stabilizes meringue |
We emphasize the Argo Cornstarch to achieve that signature lemon pie filling texture, which sets beautifully without being heavy or gummy. The optional meringue topping is perfect for those who want to add a fluffy, golden finish to their pie.
Equipment Needed
To prepare our Argo Cornstarch Lemon Pie perfectly, having the right equipment is essential. Below is the list of tools that will ensure a smooth baking process and help us achieve that silky, smooth filling and flaky crust.
- 9-inch pie dish: For baking the pie crust and holding the filling securely.
- Mixing bowls: At least two bowls—one for the crust and one for combining the filling ingredients.
- Whisk: To blend the lemon filling ingredients evenly and avoid lumps in the cornstarch-thickened mixture.
- Measuring cups and spoons: Precise measurements are crucial for balancing the tart and sweet flavors.
- Rolling pin: To roll out the crust dough evenly for a consistent thickness.
- Saucepan: For cooking the Argo Cornstarch lemon filling gently on the stovetop.
- Spatula or wooden spoon: For stirring the filling to prevent burning and ensure smoothness.
- Zester or grater: To collect fresh lemon zest that enhances the pie’s aroma and flavor.
- Juicer: Fresh lemon juice is key to brightening the filling.
- Fork: To prick the pie crust before blind baking, preventing puffing.
- Oven mitts: To safely handle hot pans.
- Cooling rack: For cooling the pie once baked.
- Electric mixer (optional): If topping the pie with meringue, this tool whips egg whites to the perfect fluffy consistency.
Equipment Table Summary
| Equipment | Purpose | Importance |
|---|---|---|
| 9-inch pie dish | Holds crust and filling | Ensures proper shape and baking |
| Mixing bowls | Combine crust and filling ingredients | Allows clean, efficient mixing |
| Whisk | Mix filling smoothly | Prevents lumps in Argo Cornstarch filling |
| Measuring cups/spoons | Accurate ingredient measurement | Maintains flavor balance |
| Rolling pin | Roll pie crust evenly | Creates uniform thickness |
| Saucepan | Cook filling gently on the stovetop | Essential for proper thickening |
| Spatula/Wooden spoon | Stir filling to prevent burns | Provides thorough mixing |
| Zester/Grater | Extract lemon zest | Adds fresh citrus aroma |
| Juicer | Squeeze fresh lemon juice | Vital for authentic tartness |
| Fork | Prick pie crust before baking | Prevents crust bubbling |
| Oven mitts | Handle hot pans safely | Ensures kitchen safety |
| Cooling rack | Cool pie after baking | Prevents sogginess |
| Electric mixer (optional) | Whip meringue topping | Creates fluffy, stable meringue |
Having these tools on hand lets us focus on the precise steps of our Argo Cornstarch Lemon Pie Recipe and guarantees a professional-quality result.
Preparation
Getting started with the Argo Cornstarch Lemon Pie requires careful attention to the crust and filling. We will guide you through each step for a flawless and delicious pie.
Preparing the Pie Crust
- Combine Dry Ingredients
In a large bowl, whisk together 1 ¼ cups all-purpose flour and a pinch of salt until well blended.
- Cut in Butter
Add ½ cup (1 stick) unsalted butter, chilled and cut into small cubes. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- Add Cold Water
Gradually sprinkle in 3 to 4 tablespoons of ice-cold water while gently mixing with a fork. Add just enough water for the dough to come together without being sticky.
- Form the Dough and Chill
Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting step prevents shrinkage and ensures flakiness.
- Roll Out the Dough
On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, gently pressing it into place. Trim any excess dough and crimp the edges as desired.
- Pre-Bake (Blind Bake)
Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake for an additional 5 to 7 minutes until golden. Allow to cool.
Preparing the Lemon Filling
- Mix Dry Ingredients
In a medium saucepan, whisk together 1 ½ cups granulated sugar, ⅓ cup Argo Cornstarch, and ¼ teaspoon salt. The Argo Cornstarch will give our filling that signature silky texture.
- Add Liquids and Egg Yolks
Slowly whisk in 1 ½ cups cold water and the juice from 3 to 4 fresh lemons (about ½ cup). Add 4 large egg yolks, lightly beaten, stirring constantly to combine smoothly.
- Cook the Filling
Place the saucepan over medium heat. Stir the mixture continuously with a wooden spoon or spatula. Cook until it thickens and just starts to bubble, about 7 to 10 minutes. The filling should be glossy and thick but not gluey.
- Add Butter and Zest
Remove from heat. Stir in 2 tablespoons unsalted butter and 1 tablespoon lemon zest for richness and extra brightness.
- Cool Slightly Before Filling
Let the filling cool for about 10 minutes before pouring into the pre-baked crust. This prevents the hot filling from softening the crust too much.
| Step | Ingredient | Quantity | Notes |
|---|---|---|---|
| Dry Mix | Granulated sugar | 1 ½ cups | Provides sweetness |
| Argo Cornstarch | ⅓ cup | Ensures smooth, set filling | |
| Salt | ¼ teaspoon | Balances flavors | |
| Liquids | Cold water | 1 ½ cups | Dilutes and mixes ingredients |
| Fresh lemon juice | ½ cup (3-4 lemons) | Signature tartness | |
| Egg yolks | 4 large | Thickens and enriches filling | |
| Additional Flavoring | Unsalted butter | 2 tablespoons | Adds creaminess |
| Lemon zest | 1 tablespoon | Enhances lemon flavor |
Directions
Follow these detailed steps to create a perfectly textured Argo Cornstarch Lemon Pie with a smooth filling and crisp crust. Each stage builds on the last to deliver a delightful balance of tartness and sweetness.
Making the Pie Crust
- In a large mixing bowl, combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.
- Cut in 1/2 cup cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Gradually add 3 to 4 tablespoons ice-cold water, tossing with a fork after each tablespoon, until the dough just holds together.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- On a floured surface, roll out chilled dough into a 12-inch circle.
- Transfer dough to a 9-inch pie dish, trim edges, and flute as desired.
- Prick the bottom with a fork to prevent bubbling and chill for 10 minutes before baking.
Cooking the Lemon Filling with Argo Cornstarch
- In a medium saucepan, whisk together these dry ingredients:
- 1 1/4 cups granulated sugar
- 1/3 cup Argo Cornstarch
- 1/4 teaspoon salt
- Slowly whisk in:
- 1 1/2 cups water
- 1/3 cup fresh lemon juice
- Add 3 egg yolks that have been beaten lightly.
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Continue boiling and stirring for 1 minute.
- Remove from heat and stir in:
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- Transfer filling to a bowl and cover surface with plastic wrap to prevent a skin from forming. Let cool slightly.
Assembling the Pie
- Pour the warm lemon filling into the pre-baked pie crust.
- Smooth the surface evenly with a spatula.
- Set aside for the meringue topping step or chill if skipping meringue.
Preparing and Adding the Meringue Topping (Optional)
- In a clean mixing bowl, beat:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- Gradually add 6 tablespoons granulated sugar, beating continuously until stiff, glossy peaks form.
- Spread meringue over the lemon filling, sealing edges to the crust to prevent shrinking.
- Create peaks or swirls with a spatula for an attractive finish.
Baking the Pie
| Step | Temperature | Time | Tips |
|---|---|---|---|
| Pre-bake crust | 375°F | 20 minutes | Line with foil and weights |
| Bake with meringue | 350°F | 10 to 15 minutes | Meringue should turn golden brown |
- Bake the prepped crust until lightly golden.
- After adding meringue, bake again until the topping is set and golden.
- Cool pie on a wire rack for at least 2 hours before serving to allow the filling to set perfectly.
Cooling and Serving Tips
To achieve the perfect texture and flavor in our Argo Cornstarch Lemon Pie, following proper cooling and serving techniques is essential. Here are our recommended steps:
Cooling Steps
- Cool the Pie at Room Temperature:
After baking, place the pie on a cooling rack. Let it cool at room temperature for at least 2 hours. This allows the lemon filling to set fully and prevents the crust from becoming soggy.
- Refrigerate for Best Results:
Once the pie has reached room temperature, cover it loosely with plastic wrap or aluminum foil. Refrigerate for a minimum of 3 hours or preferably overnight. Chilling enhances the silky smooth texture created by the Argo cornstarch and intensifies the lemon flavor.
- Avoid Cutting While Warm:
Cutting into the pie before it cools can cause the filling to run and lose its structure. Patience here ensures clean slices and a visually appealing dessert.
| Cooling Stage | Duration | Purpose |
|---|---|---|
| Room Temperature | 2 hours | Set filling and cool crust |
| Refrigeration | 3+ hours | Firm up filling and flavor meld |
Serving Suggestions
- Serve Chilled or Slightly Chilled:
For the best sensory experience, serve the pie chilled. The cold temperature accentuates the tartness of the lemon and the smoothness of the filling.
- Optional Toppings:
Add a dollop of freshly whipped cream or garnish with thin lemon slices or zest for extra brightness and an elegant presentation.
- Perfect Pairings:
Serve alongside a cup of hot tea or coffee to balance the pie’s bright flavors with warm comforting notes.
“Cooling the pie correctly unlocks the true potential of the Argo Cornstarch Lemon Pie’s texture and taste—never rush this step.”
Quick Tips to Remember
- Place the pie on a wire rack to ensure even cooling.
- Cover only after the pie reaches room temperature to avoid condensation.
- Use a sharp serrated knife for clean, smooth slices.
Following these Cooling and Serving Tips will help us enjoy every bite of our Argo Cornstarch Lemon Pie with its characteristic silky filling and crisp crust.
Make-Ahead Instructions
To ensure the best results for our Argo Cornstarch Lemon Pie, we recommend preparing key components ahead of time. This saves effort on the day of serving and allows flavors and textures to develop fully.
Prepare the Pie Crust in Advance
- Combine dry ingredients and cut in butter as described in the crust preparation.
- Press dough into a disc, wrap it tightly in plastic wrap.
- Chill the dough in the refrigerator for at least 1 hour or up to 24 hours.
- When ready, roll out and pre-bake as instructed.
- Allow the baked crust to cool completely before filling.
Make and Chill the Lemon Filling
- Cook the lemon filling with Argo Cornstarch until thickened.
- Stir in butter and lemon zest for maximum flavor.
- Pour the warm filling into the cooled pie crust.
- Cover the pie loosely with plastic wrap or foil.
- Refrigerate the pie for at least 3 hours or overnight to allow the filling to set to its signature silky smooth texture.
Optional: Prepare the Meringue Topping Early
- Whip egg whites and sugar to soft peaks.
- Keep the meringue covered in an airtight container at room temperature up to 4 hours before baking.
- For best results, bake meringue immediately after spreading on pie.
Make-Ahead Timeline at a Glance
| Step | Timing | Notes |
|---|---|---|
| Prepare and chill crust | 1-24 hours before baking | Wrap tightly and keep refrigerated |
| Pre-bake crust | Same day as serving | Cool completely before filling |
| Cook and chill filling | Night before or 3+ hours prior | Cover loosely during refrigeration |
| Make meringue topping | Up to 4 hours before serving | Keep covered, bake right before serving |
Tip: Allowing the pie to chill overnight ensures the Argo Cornstarch Lemon Pie filling fully firms up while maintaining its silky smooth consistency. This prevents any runniness and enhances flavor melding.
Storage Guidelines
Proper storage is essential to maintain the silky texture and vibrant flavor of our Argo Cornstarch Lemon Pie. Follow these steps to keep your pie fresh and delicious.
Cooling Before Storage
Allow the pie to cool completely at room temperature for at least 2 hours. This step lets the lemon filling set perfectly and prevents condensation inside the storage container, which could make the crust soggy.
Refrigeration
Once cooled, cover the pie loosely with plastic wrap or place it in an airtight pie container. Store it in the refrigerator for a minimum of 3 hours, ideally overnight for the best flavor development and texture consistency.
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | Up to 2 hours | Cooling period only, do not store longer |
| Refrigeration | 3 hours to 3 days | Keep covered to preserve moisture balance |
| Freezing | Up to 1 month | Wrap tightly to avoid freezer burn |
Freezing Guidelines
If you want to freeze the pie for longer storage:
- Wrap the pie tightly with plastic wrap followed by aluminum foil.
- Label with the date to track freshness.
- Thaw in the refrigerator overnight before serving.
- Note: The crust may lose some crispness after freezing, but the silky smooth lemon filling retains its delightful flavor.
Serving After Storage
For the best experience, allow refrigerated or thawed pie to sit at room temperature for 15–20 minutes before slicing. This enhances the creamy texture and allows the flavors to bloom.
By following these Storage Guidelines, we ensure every slice of our Argo Cornstarch Lemon Pie delivers that perfect balance of tartness and sweetness with the signature silky filling and crisp crust.
Conclusion
This Argo Cornstarch Lemon Pie Recipe is a reliable go-to when we want a dessert that’s both refreshing and satisfying. The smooth texture and balanced flavors make it a standout at any gathering.
By following the tips on preparation, cooling, and storage, we can ensure every slice tastes just right. Whether we’re making it for a special occasion or a simple treat, this pie delivers consistent, impressive results with minimal fuss.
Give it a try and enjoy the perfect blend of tartness and sweetness wrapped in a crisp, buttery crust.
Frequently Asked Questions
What makes Argo cornstarch important in the lemon pie recipe?
Argo cornstarch thickens the lemon filling, creating a silky smooth texture that sets perfectly, giving the pie its signature consistency.
Can I make the pie crust ahead of time?
Yes, you can prepare and chill the pie crust dough up to 24 hours in advance for easier handling and better flavor.
How long should I cool the lemon pie before serving?
Cool the pie at room temperature for at least 2 hours, then refrigerate for a minimum of 3 hours or overnight to ensure the filling is fully set.
Is it necessary to pre-bake the pie crust?
Yes, pre-baking the crust ensures it stays crisp and prevents sogginess when you add the lemon filling.
Can I freeze the lemon pie?
Yes, the pie can be frozen for up to 1 month. Wrap it tightly and label it before freezing for best results.
Should I cut the pie while it’s still warm?
No, cutting while warm can cause the filling to run. Always wait until the pie is fully cooled and chilled.
What optional toppings can I use for the pie?
You can top the pie with fluffy meringue, whipped cream, or lemon zest for added flavor and a professional look.
What equipment do I need to make this lemon pie?
Essential tools include a 9-inch pie dish, mixing bowls, a whisk, and a rolling pin to prepare the crust and filling efficiently.
How do I serve the lemon pie for the best taste?
Serve chilled with optional toppings and pair with hot tea or coffee for a delightful dessert experience.
Is there a timeline for make-ahead preparation?
Yes, prepare the crust and lemon filling ahead, chill separately, and assemble before serving to save time and enhance flavors.