Lemon Meringue Pie

Here’s a classic recipe for Lemon Meringue Pie—a delightful combination of tangy lemon filling and fluffy meringue on a flaky crust!

Lemon Meringue Pie

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water

For the Lemon Filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 3 large egg yolks, lightly beaten
• 1/4 cup unsalted butter
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• Zest of 1 lemon

For the Meringue:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Pie Crust:
   • Preheat your oven to 375°F (190°C).
   • In a bowl, mix together the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
   • Stir in the ice water, one tablespoon at a time, until the dough comes together. Form it into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
   • Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges. Prick the bottom with a fork and line with parchment paper. Bake for 15 minutes, then remove the parchment and bake for another 5-10 minutes until golden. Let cool.
2. Make the Lemon Filling:
   • In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the water.
   • Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil.
   • Once it’s boiling, remove from heat. Slowly stir a small amount of the hot mixture into the egg yolks, then return the yolk mixture to the saucepan.
   • Cook for an additional 2 minutes. Remove from heat and stir in the butter, lemon juice, and lemon zest. Pour the filling into the cooled pie crust.
3. Prepare the Meringue:
   • In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Mix in the vanilla extract.
4. Assemble the Pie:
   • Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinkage. Use a spatula to create peaks and swirls.
5. Bake:
   • Bake the pie in the preheated oven for about 10-12 minutes, or until the meringue is golden brown.
6. Cool and Serve:
   • Let the pie cool at room temperature for a couple of hours before slicing. This helps the filling set properly.

Enjoy your homemade Lemon Meringue Pie! It’s a delightful dessert that’s sure to impress.