We’ve always adored the zesty charm of lemon meringue pie and how Argo Cornstarch elevates it to perfection. This classic American dessert boasts a silky smooth filling and fluffy meringue that makes every bite irresistible. With Argo’s reliable thickening power we’re excited to share our take on this timeless favorite.
In our kitchen lemon meringue pie isn’t just a recipe—it’s a celebration of simple ingredients turning into something extraordinary. Whether you’re a baking novice or pro this Argo Cornstarch version promises foolproof results that wow your family and friends. Let’s dive into the tangy goodness together.
Ingredients
We carefully select high-quality ingredients for our Argo Cornstarch Lemon Meringue Pie recipe to ensure a tangy citrus filling and light, fluffy meringue that delights the senses with every bite.
For the Pie Crust
To build the foundation of our pie, we start with these essential ingredients that create a buttery, flaky crust:
- 1 1/2 cups all-purpose flour – sifted for a smooth texture
- 1/2 cup unsalted butter – chilled and cubed to achieve a tender, melt-in-your-mouth finish
- 1/4 cup granulated sugar – for a subtle sweetness that balances the tartness of the filling
- 1/4 teaspoon salt – to enhance the overall flavor profile
- 3-4 tablespoons ice water – added as needed to bind the dough without making it tough
For the Lemon Filling
Next, we focus on the star of the show: a creamy, vibrant filling thickened perfectly with Argo Cornstarch for that signature smooth consistency and zesty lemon flavor.
- 1 cup granulated sugar – dissolved to sweeten the tart lemon notes
- 1/4 cup Argo Cornstarch – key for thickening the mixture into a velvety custard without lumps
- 1 1/2 cups water – boiled to create the base for a glossy, pourable filling
- 3 large egg yolks – beaten to add richness and a silky mouthfeel
- 1/2 cup fresh lemon juice – freshly squeezed for bright, tangy acidity that awakens the palate
- 1 tablespoon lemon zest – finely grated to infuse intense citrus aroma and flavor
- 1 tablespoon unsalted butter – stirred in at the end for a subtle, glossy sheen
For the Meringue
Finally, we prepare the topping with ingredients that whip up into airy peaks, offering a sweet contrast to the lemon filling’s tartness.
- 3 large egg whites – at room temperature for maximum volume and stability
- 1/4 teaspoon cream of tartar – to help stabilize the foam and prevent deflation
- 6 tablespoons granulated sugar – added gradually for a glossy, sweet finish that melts on the tongue
- 1/2 teaspoon vanilla extract – for a hint of warm flavor that complements the overall dessert
Tools and Equipment
To bring our Argo Cornstarch Lemon Meringue Pie to life, we rely on a selection of essential tools and equipment that ensure precision and ease throughout the preparation process. Having the right items on hand helps us achieve that perfect flaky crust, smooth filling, and lofty meringue without any hitches.
Must-Have Tools for Pie Assembly
We’ll break this down by the key stages of the recipe, so you can prepare efficiently:
- Mixing Bowls: We recommend using a set of at least two medium-sized stainless steel or glass mixing bowls—one for the pie crust dough and another for the meringue—to keep ingredients separate and avoid cross-contamination.
- Measuring Cups and Spoons: Accurate measurements are crucial for our recipe’s success, so opt for a standard set of dry and liquid measuring cups plus spoons to precisely portion flour, sugar, and liquids like lemon juice.
- Rolling Pin: A sturdy wooden or silicone rolling pin is essential for rolling out the pie crust evenly, ensuring it fits perfectly into your pie dish without cracks.
- Pie Dish: Choose a 9-inch glass or ceramic pie dish for optimal baking and browning of the crust, as it conducts heat evenly and allows us to monitor the progress.
- Pastry Cutter or Food Processor: For cutting butter into the flour mixture, a pastry cutter works wonders for a handmade touch, or use a food processor for quicker results if you’re short on time.
Tools for Preparing the Filling and Meringue
Once the base is ready, these tools help us craft the velvety lemon filling and airy meringue topping:
- Saucepan: A medium-sized heavy-bottom saucepan is key for cooking the lemon filling smoothly, allowing us to whisk in the Argo Cornstarch without lumps for that signature glossy texture.
- Whisk: An essential balloon whisk or sturdy silicone version ensures the filling mixes thoroughly and the meringue whips to stiff peaks with minimal effort.
- Zester or Grater: To capture the fresh, vibrant flavor of lemon zest, we suggest a fine Microplane zester for quick, efficient grating without bitterness from the pith.
- Electric Mixer: For achieving those picture-perfect meringue peaks, a hand-held or stand electric mixer with whisk attachments is indispensable—it saves time and energy compared to hand-whisking.
- Oven and Baking Sheet: A reliable oven preheated to the exact temperature is non-negotiable for even baking, and placing the pie on a baking sheet helps catch any drips and prevents messes.
Additional Essentials for Finishing Touches
Finally, these items round out the process for a professional finish:
- Cooling Rack: After baking, a wire cooling rack allows the pie to cool evenly, preventing a soggy crust while locking in the tangy lemon flavors.
- Knife and Serving Spatula: A sharp knife for slicing and a wide spatula for serving ensure clean cuts through the layers, making it easy to share our delicious creation.
By gathering these tools, we set ourselves up for a seamless baking experience that highlights the best of our Argo Cornstarch Lemon Meringue Pie recipe.
Instructions
Let’s guide you through the simple, step-by-step process to create our foolproof Argo Cornstarch Lemon Meringue Pie using the ingredients and tools we’ve prepared.
Prepare the Crust
First, we combine 1 ½ cups all-purpose flour and ½ teaspoon salt in a large mixing bowl. Next, we cut in ½ cup cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Then, we sprinkle in 4 to 5 tablespoons ice water one at a time stirring with a fork until the dough holds together without being sticky.
We shape the dough into a disk wrap it in plastic and chill it in the refrigerator for 30 minutes to ensure a flaky texture. After chilling, we roll out the dough on a lightly floured surface to a 12-inch circle about ⅛ inch thick. Carefully, we transfer it to a 9-inch pie dish pressing it gently against the bottom and sides then trim and flute the edges for a professional look. Finally, we prick the bottom with a fork and bake it blind at 425°F for 15 minutes using pie weights to prevent puffing then remove the weights and bake for another 5 minutes until lightly golden.
Make the Lemon Filling
We start by whisking together 1 cup granulated sugar ¼ cup Argo Cornstarch and ⅛ teaspoon salt in a medium saucepan to create a smooth base for our tangy filling. Then, we gradually stir in 1 ½ cups water ½ cup fresh lemon juice and 2 teaspoons grated lemon zest for vibrant citrus flavor.
Next, we cook the mixture over medium heat stirring constantly until it thickens and begins to boil then we continue boiling for 1 minute to activate the cornstarch fully. After that, we beat 4 large egg yolks in a separate bowl and temper them by slowly adding ½ cup of the hot mixture whisking vigorously to avoid curdling. We pour the tempered yolks back into the saucepan and cook for 2 more minutes until the filling is thick and glossy. Finally, we remove it from heat stir in 1 tablespoon butter until melted then set it aside to cool slightly for a creamy texture that perfectly balances tartness and sweetness.
Prepare the Meringue
We begin by ensuring 4 large egg whites are at room temperature for optimal volume then we beat them in a clean bowl with an electric mixer on medium speed until soft peaks form. At this point, we gradually add ½ cup granulated sugar ¼ teaspoon cream of tartar and ½ teaspoon vanilla extract while increasing the speed to high.
We continue beating until stiff glossy peaks form and the meringue holds its shape which typically takes 4 to 5 minutes creating a light airy topping that contrasts beautifully with the lemon filling. This step ensures our meringue is stable and won’t weep ensuring a flawless finish to our Argo Cornstarch Lemon Meringue Pie.
Assemble the Pie
Once the crust has cooled completely, we pour the warm lemon filling into the baked crust spreading it evenly with a spatula for a smooth base. Then, we spoon the prepared meringue over the filling making sure to seal it completely to the crust edges to prevent shrinking during baking.
For added visual appeal, we use the back of a spoon to create decorative peaks and swirls on the meringue surface. This assembly step is key to achieving the iconic layered effect where the creamy tart filling meets the fluffy sweet topping in our delightful Argo Cornstarch Lemon Meringue Pie.
Bake the Pie
We preheat the oven to 350°F then place the assembled pie on the middle rack for even browning. We bake it for 10 to 15 minutes watching closely until the meringue turns a golden brown with a slight crispiness that adds texture contrast.
After baking, we immediately transfer the pie to a cooling rack and let it cool for at least 1 hour at room temperature then refrigerate for 2 hours to set the filling fully resulting in clean slices and a refreshing chilled dessert ready to impress.
Make-Ahead Instructions
To make our Argo Cornstarch Lemon Meringue Pie even more convenient we suggest preparing key components in advance. This approach allows you to enjoy a stress-free baking experience while preserving the pie’s tangy lemon flavor and fluffy meringue texture.
Preparing the Pie Crust Ahead
We recommend starting with the crust as it’s the foundation of the pie. Follow the steps from our earlier section to mix flour salt and butter then chill roll out and blind bake the dough. Once cooled wrap the crust tightly in plastic wrap or store it in an airtight container. It will keep at room temperature for up to 2 days or in the refrigerator for up to 1 week. This method ensures the crust remains flaky and buttery when you’re ready to assemble the pie.
Making the Lemon Filling in Advance
The lemon filling benefits greatly from make-ahead preparation due to its stable nature with Argo Cornstarch. Whisk together sugar cornstarch salt water lemon juice and zest as detailed in our recipe then cook and temper the egg yolks until thickened. Allow the filling to cool completely before transferring it to a sealed container. Refrigerate it for up to 3 days to maintain its smooth creamy consistency. When it’s time to use reheat gently on the stove over low heat stirring constantly until pourable.
Assembling the Full Pie
For ultimate convenience we advise assembling the entire pie ahead but with a few caveats. Bake the pie as per our instructions including adding the meringue topping and achieving that golden-brown finish. Let it cool fully then cover loosely with plastic wrap and refrigerate for up to 24 hours. Keep in mind that meringue can lose its airy peaks over time so for the best results add the meringue fresh if possible or serve the pie within that window to savor its light crisp topping.
| Component | Make-Ahead Time Frame | Storage Tips |
|---|---|---|
| Pie Crust | Up to 1 week | Airtight container at room temperature or refrigerator |
| Lemon Filling | Up to 3 days | Sealed container in refrigerator; reheat gently |
| Full Assembled Pie | Up to 24 hours | Loosely covered in refrigerator |
Conclusion
We’ve loved sharing this Argo Cornstarch Lemon Meringue Pie recipe with you as it’s a timeless favorite that brings joy to every gathering. It’s rewarding to see how simple ingredients create such a delightful treat that’s both tangy and airy.
Remember we’re confident you’ll nail this pie on your first try and make it a staple in your baking repertoire. Let’s savor these homemade moments together.
Frequently Asked Questions
What is lemon meringue pie and why is it popular?
Lemon meringue pie is a classic American dessert featuring a tangy lemon filling, fluffy meringue topping, and buttery crust. It’s beloved for its refreshing citrus flavor and light texture, making it a favorite for holidays and gatherings. Using Argo Cornstarch ensures a smooth, foolproof filling that’s easy for beginners and pros alike.
What makes Argo Cornstarch ideal for lemon meringue pie?
Argo Cornstarch thickens the lemon filling perfectly, creating a creamy, glossy texture without lumps. It’s a high-quality ingredient that prevents the filling from becoming watery, ensuring your pie sets beautifully. Just a few tablespoons can make a big difference in achieving that classic, smooth consistency.
What ingredients are needed for this lemon meringue pie recipe?
You’ll need flour, salt, butter for the crust; sugar, Argo Cornstarch, water, lemon juice, zest, and egg yolks for the filling; and egg whites, sugar, and cream of tartar for the meringue. These simple, high-quality ingredients combine to create a tangy, fluffy pie that’s irresistible and easy to prepare.
What tools are essential for making lemon meringue pie?
Key tools include mixing bowls, measuring cups and spoons, a rolling pin, pie dish, saucepan, whisk, zester, electric mixer, and oven. A pastry cutter or food processor helps with the crust, while a cooling rack and knife ensure a professional finish. These basics make baking straightforward and efficient.
How do I make lemon meringue pie step by step?
Start by preparing and blind-baking the crust. Cook the lemon filling by whisking sugar, Argo Cornstarch, and other ingredients, then temper with egg yolks. Beat egg whites for meringue until stiff. Assemble by pouring filling into the cooled crust, add meringue, and bake until golden. Cool and chill to set.
Can I prepare lemon meringue pie components in advance?
Yes, make the crust ahead and store at room temperature for up to 2 days or refrigerate for a week. The filling can be refrigerated for up to 3 days. Assemble the full pie in advance, but add meringue fresh for the best texture. This allows for easy, stress-free baking.
How should I store leftover lemon meringue pie?
Store the pie in the refrigerator for up to 3 days in an airtight container to keep it fresh. Cover loosely to prevent the meringue from getting soggy. For longer storage, freeze slices without meringue and add a new topping when serving to maintain that light, airy quality.