We’ve always loved the zesty tang of a classic lemon meringue pie and how Argo Cornstarch elevates it to perfection. This timeless dessert boasts a silky smooth filling that sets just right making every slice irresistible.
Originating from European baking traditions we’ve simplified the recipe with our expert tips. Whether you’re a novice baker or a pro you’ll create a showstopper that wows at any gathering.
Ingredients
As we dive into our Argo Cornstarch Lemon Meringue Pie recipe, we focus on premium ingredients that ensure a flawless balance of tart lemon flavor and silky texture, with Argo Cornstarch elevating the filling to perfection.
For the Crust
We begin with the base, crafting a buttery crust that provides a sturdy yet flaky foundation for our pie:
- 1 1/4 cups all-purpose flour (sifted for even texture)
- 1/2 cup unsalted butter (chilled and cubed to keep it cold)
- 1/4 cup granulated sugar (for a subtle sweetness)
- 1/4 teaspoon salt (to enhance the flavors)
- 3-4 tablespoons ice water (added gradually to form the dough)
For the Filling
Next, we prepare the luscious lemon filling where Argo Cornstarch shines as the thickening agent, delivering a smooth, glossy consistency without lumps:
- 1 cup granulated sugar
- 1/4 cup Argo Cornstarch (dissolved in a bit of water for easy mixing)
- 1 1/2 cups water
- 3 large egg yolks (beaten lightly for creaminess)
- 1/2 cup fresh lemon juice (from about 3 lemons, strained for pulp-free results)
- 1 tablespoon lemon zest (finely grated for bright citrus aroma)
- 1 tablespoon unsalted butter (for added richness)
For the Meringue
- 3 large egg whites (at room temperature for better volume)
- 1/4 teaspoon cream of tartar (to stabilize the peaks)
- 6 tablespoons granulated sugar (added gradually while whipping)
- 1/2 teaspoon vanilla extract (for a hint of warmth)
Tools and Equipment
To bring our Argo Cornstarch lemon meringue pie together seamlessly, we rely on the right tools and equipment. These essentials help us achieve the perfect texture in the filling thickened with Argo Cornstarch, a flaky crust, and a lofty meringue topping. Let’s outline the key items we’ll need, organized by their role in the process for easy preparation.
Essential Kitchen Tools
- Mixing Bowls: We recommend using a set of medium and large stainless-steel or glass mixing bowls. These are ideal for combining ingredients like flour for the crust or whipping egg whites to stiff peaks for the meringue, ensuring even mixing without scratching.
- Measuring Cups and Spoons: Accurate measurements are crucial for our recipe’s success. Opt for a standard set of dry and liquid measuring cups plus spoons to precisely measure items such as 1 cup of granulated sugar or ¼ cup of fresh lemon juice.
- Whisk and Electric Mixer: A sturdy wire whisk works wonders for blending the lemon filling with Argo Cornstarch to avoid lumps, while an electric mixer (stand or hand-held) is essential for beating egg whites with cream of tartar to create a voluminous, glossy meringue.
Baking and Cooking Equipment
- Saucepan: Choose a medium-sized heavy-bottom saucepan for cooking the lemon filling. This allows us to gently heat the mixture of water, sugar, and Argo Cornstarch to a smooth, thickened consistency without scorching.
- Pie Dish: A 9-inch glass or ceramic pie dish is our go-to for baking the crust and filling. It conducts heat evenly, helping the crust turn golden and the filling set perfectly.
- Zester or Microplane: For extracting the bright flavor of lemon zest, we use a fine zester. This tool ensures we get just the right amount—about 1 tablespoon—to infuse the filling with fresh, citrusy notes.
Additional Appliances
- Oven: A standard oven preheated to 350°F is necessary for baking the pie crust and browning the meringue. We always suggest using an oven thermometer for precise temperature control to prevent over-baking.
- Cooling Rack: After baking, a wire cooling rack helps the pie cool evenly, preserving the smooth texture of the Argo Cornstarch-thickened filling.
By having these tools ready, we streamline our baking process and elevate the results of this classic dessert. Always ensure your equipment is clean and in good condition for the best outcome.
Instructions
Let’s guide you through the straightforward steps to create our Argo Cornstarch Lemon Meringue Pie, ensuring a silky filling and fluffy meringue that delights every time.
Prepare the Crust
First, we combine 1 1/4 cups all-purpose flour, 1/2 cup cold unsalted butter (cut into cubes), 1 tablespoon granulated sugar, and 1/4 teaspoon salt in a large mixing bowl. Using a pastry cutter or our fingers, we work the butter into the flour mixture until it resembles coarse crumbs for a flaky texture. Gradually add 3 to 4 tablespoons ice water, stirring with a fork until the dough comes together without being sticky.
Next, we shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes to firm up. After chilling, we roll out the dough on a lightly floured surface to a 12-inch circle about 1/8-inch thick. Carefully transfer it to a 9-inch pie dish, trim the edges, and crimp them for a decorative finish. To pre-bake, we prick the bottom with a fork, line it with parchment paper and pie weights, and bake in a preheated oven at 375°F for 15 minutes. Remove the weights and bake for another 10 minutes until golden brown, creating a sturdy base that perfectly complements the Argo Cornstarch-thickened filling.
Make the Lemon Filling
In a medium heavy-bottom saucepan, we whisk together 1 cup granulated sugar, 1/4 cup Argo Cornstarch, and 1/8 teaspoon salt to ensure even distribution and prevent lumps. We gradually stir in 1 1/2 cups water, then cook over medium heat, whisking constantly, until the mixture thickens and begins to boil—this usually takes about 5 to 7 minutes for a smooth, glossy consistency that highlights Argo Cornstarch‘s superior thickening power.
Once boiling, we reduce the heat to low and stir in 4 large egg yolks (beaten), 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest. Cook for another 2 minutes, stirring continuously, until the filling coats the back of a spoon with a velvety texture and vibrant citrus aroma. Finally, we remove it from the heat and mix in 2 tablespoons unsalted butter until fully melted, resulting in a luscious, tangy filling that sets beautifully.
Prepare the Meringue
We start by ensuring 4 large egg whites are at room temperature for maximum volume, then place them in a clean, dry large mixing bowl with 1/4 teaspoon cream of tartar. Using an electric mixer on medium speed, we beat the egg whites until soft peaks form, which takes about 2 to 3 minutes.
Gradually add 1/2 cup granulated sugar, one tablespoon at a time, while increasing the mixer speed to high, and continue beating until stiff, glossy peaks form—this step takes 4 to 5 minutes and creates a light, airy meringue with a subtle vanilla essence when we fold in 1/2 teaspoon vanilla extract. The result is a topping that adds a crisp yet tender contrast to the pie’s creamy interior.
Assemble the Pie
With the crust cooled on a rack, we pour the warm lemon filling into the baked crust, spreading it evenly for a uniform layer. Immediately, we spoon the prepared meringue over the filling, ensuring it touches the crust edges to seal and prevent shrinking during baking.
Using a spatula, we swirl the meringue into decorative peaks for an eye-catching presentation, making sure the Argo Cornstarch-enhanced filling is fully covered. This assembly step locks in the pie’s flavors, creating a harmonious blend of tart, sweet, and fluffy elements that will impress any gathering.
Bake the Pie
We place the assembled pie on the middle oven rack and bake at 350°F for 15 to 20 minutes, watching as the meringue turns a golden brown with a slight crispness on the peaks. Once baked, we remove the pie from the oven and let it cool on a wire rack for at least 1 hour at room temperature, then refrigerate for 2 to 3 hours to set fully, yielding a pie with a perfectly textured filling that slices cleanly.
Make-Ahead Instructions
To help you plan ahead for our Argo Cornstarch Lemon Meringue Pie, we recommend preparing certain components in advance while maintaining the dessert’s signature smooth texture and fresh flavor. This approach allows you to streamline baking day and impress guests with minimal last-minute effort.
Preparing the Crust Ahead
We suggest making the crust up to 2 days in advance for optimal results. Follow the steps from our earlier instructions to combine the all-purpose flour, unsalted butter, granulated sugar, salt, and ice water into a dough. After chilling and rolling it out, bake it partially as directed. Once cooled, wrap the crust tightly in plastic wrap and store it in the refrigerator. This prevents sogginess and ensures a flaky base ready for assembly.
Making the Lemon Filling in Advance
The lemon filling, thickened with Argo Cornstarch, can be prepared up to 1 day ahead to save time. Whisk together the granulated sugar, water, egg yolks, fresh lemon juice, lemon zest, and unsalted butter in a heavy-bottom saucepan as outlined previously. Cook until it reaches a smooth, glossy consistency, then let it cool completely. Transfer the filling to an airtight container and refrigerate it. Pro tip: Before using, gently reheat the filling on low heat while whisking to restore its silky texture—avoid boiling to prevent curdling.
Meringue Topping Considerations
Unlike the crust and filling, the meringue should not be made too far in advance due to its delicate nature. We advise preparing it no more than 2 hours before assembly to achieve those perfect stiff peaks. If you’re short on time, have your egg whites, cream of tartar, granulated sugar, and vanilla extract measured and at room temperature. This ensures maximum volume and a golden-brown finish when baked.
Storage and Reassembly Tips
For storage, use the following guidelines to keep your components fresh:
| Component | Make-Ahead Time | Storage Method | Reassembly Instructions |
|---|---|---|---|
| Crust | Up to 2 days | Refrigerate in plastic wrap | Place on counter for 10-15 minutes to thaw before adding filling. |
| Lemon Filling | Up to 1 day | Refrigerate in an airtight container | Reheat gently on the stove, then pour into the crust and top with fresh meringue. |
| Full Assembled Pie | Up to 4 hours | Refrigerate after baking | Cover loosely to avoid moisture buildup; serve chilled for the best texture. |
When reassembling, ensure all elements are at the right temperature—warm filling with fresh meringue on a chilled crust—for a pie that sets perfectly and showcases the thickening prowess of Argo Cornstarch. This method keeps your lemon meringue pie as a crowd-pleasing highlight for any occasion.
Conclusion
We’ve truly enjoyed guiding you through this Argo Cornstarch lemon meringue pie adventure
It’s a timeless treat that brings joy to every gathering with its flawless texture and flavor
Let’s make it a staple in our kitchens and create memorable moments together
Frequently Asked Questions
What is lemon meringue pie?
Lemon meringue pie is a classic dessert with a buttery crust, smooth lemon filling, and fluffy meringue topping. Originating from Europe, it’s a crowd-pleaser known for its tangy flavor and light texture. Argo Cornstarch helps achieve a perfect, glossy filling, making it easy for anyone to bake.
Why use Argo Cornstarch in lemon meringue pie?
Argo Cornstarch acts as a key thickening agent, ensuring a smooth, glossy lemon filling without lumps. It enhances texture and flavor, preventing the pie from becoming watery, which is essential for a professional result. This ingredient is reliable and widely available for home bakers.
What ingredients are needed for the crust?
For the crust, you’ll need all-purpose flour, unsalted butter, granulated sugar, salt, and ice water. These simple ingredients create a flaky, buttery base. Combine them, chill the dough, roll it out, and pre-bake for the best results.
How do I make the lemon filling?
To make the lemon filling, whisk together granulated sugar, water, egg yolks, fresh lemon juice, lemon zest, unsalted butter, and Argo Cornstarch in a saucepan. Cook over medium heat until thickened and smooth, then pour into the baked crust for a tangy, creamy layer.
What tools are essential for making this pie?
You’ll need medium and large mixing bowls, measuring cups and spoons, a whisk, electric mixer, heavy-bottom saucepan, 9-inch pie dish, fine zester, preheated oven, and a cooling rack. These tools ensure precise preparation and even cooling for a perfect pie.
Can I prepare lemon meringue pie in advance?
Yes, prepare the crust up to 2 days ahead and refrigerate it. Make the filling 1 day in advance and reheat gently before use. Prepare meringue no more than 2 hours before assembly to keep it fluffy. This streamlines baking for any occasion.
How should I store the pie?
Store the assembled pie in the refrigerator for up to 2 days to maintain texture. Cover loosely to prevent the meringue from deflating. For longer storage, freeze slices without meringue and add fresh topping before serving for the best taste and presentation.