Bullock's Tea Room Lemon Meringue Pie

Experience a slice of history with Bullock's Tea Room Lemon Meringue Pie, a classic dessert that blends a perfectly flaky, buttery crust with luscious, tangy lemon filling and a cloud-like meringue topping. Inspired by the beloved tearoom of yesteryear, this pie captures the essence of old-fashioned elegance. Each bite balances the tart brightness of freshly squeezed lemon juice and zest with the sweetness of golden-baked meringue peaks, creating a dessert that is as visually stunning as it is delicious. Ideal for special occasions or a nostalgic afternoon treat, this lemon meringue pie is a labor of love, complete with a scratch-made crust and traditional cooking techniques to ensure authentic flavor. Serve it chilled for a refreshing finale to your next gathering, and watch as it becomes the star of your dessert table! Perfect keywords: lemon meringue pie, homemade pie crust, classic dessert recipe, easy lemon dessert, sweet and tangy pie.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cups Unsalted butter (cold, cubed)
• 2 tablespoons Granulated sugar
• 0.25 teaspoons Salt
• 4 tablespoons Ice water
• 4 units Egg yolks
• 1 cups Granulated sugar (for filling)
• 0.25 cups Cornstarch
• 0.25 teaspoons Salt (for filling)
• 2 cups Water
• 0.5 cups Lemon juice (freshly squeezed)
• 1 tablespoons Lemon zest
• 2 tablespoons Unsalted butter (for filling)
• 4 units Egg whites
• 0.5 cups Granulated sugar (for meringue)
• 0.25 teaspoons Cream of tartar

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

To make the crust, combine the flour, sugar, and salt in a large bowl. Cut in the cold, cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.

Step 3

Gradually mix in ice water, one tablespoon at a time, until the dough starts to come together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 4

Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the crust to the dish, trimming and crimping the edges. Prick the bottom with a fork and place parchment paper on top. Fill with pie weights or dry beans.

Step 5

Bake the crust for 15 minutes. Remove the weights and parchment, and bake for another 5-7 minutes until lightly golden. Let cool.

Step 6

To prepare the filling, whisk together the egg yolks in a medium bowl and set aside.

Step 7

In a saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in water and cook over medium heat, stirring constantly, until the mixture thickens and boils.

Step 8

Temper the egg yolks by slowly adding a few tablespoons of the hot mixture to the yolks while whisking constantly. Pour the tempered yolks back into the saucepan and cook for 2 more minutes, stirring constantly. Remove from heat.

Step 9

Stir in the lemon juice, lemon zest, and butter until smooth. Pour the filling into the cooled crust.

Step 10

To make the meringue, beat the egg whites and cream of tartar in a clean bowl using an electric mixer on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, and beat on high speed until stiff peaks form.

Step 11

Spread the meringue over the lemon filling, ensuring it touches the crust edges to seal. Swirl the meringue into decorative peaks with a spatula.

Step 12

Bake the pie at 375°F (190°C) for 10-12 minutes, or until the meringue is golden brown. Watch closely to avoid burning.

Step 13

Cool the pie to room temperature, then refrigerate for at least 2 hours before slicing and serving.

Nutrition Facts

Serving size	(1554.0g)

Amount per serving	% Daily Value*
Calories	3420.0

Total Fat 139.1g	0%
Saturated Fat 82.0g	0%
Polyunsaturated Fat 0g
Cholesterol 1058.3mg	0%
Sodium 1432.6mg	0%
Total Carbohydrate 511.6g	0%
Dietary Fiber 6.5g	0%
Total Sugars 348.2g
Protein 45.4g	0%

Vitamin D 87.2IU	0%
Calcium 210.8mg	0%
Iron 10.9mg	0%
Potassium 784.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 5.2%

Carbs: 58.8%