Lemon Meringue Pie Recipe

Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed (1 stick)
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 4-5 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, beaten
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter

For the Meringue:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

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Instructions

Step 1: Make the Pie Crust

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Mix Dry Ingredients:
   • In a medium bowl, mix together the flour, salt, and sugar.
3. Cut in Butter:
   • Add the chilled, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4. Add Ice Water:
   • Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
5. Form and Chill:
   • Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. Roll Out the Dough:
   • On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Place the crust in the pie pan and trim the edges. Prick the bottom with a fork.
7. Bake:
   • Bake the crust in the preheated oven for about 15-20 minutes or until lightly golden. Remove from the oven and let it cool.

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Step 2: Prepare the Lemon Filling

1. Combine Dry Ingredients:
   • In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Add Water:
   • Gradually stir in the water and bring the mixture to a boil over medium heat, stirring constantly.
3. Add Egg Yolks:
   • In a separate bowl, whisk the egg yolks. Slowly temper the yolks by adding a small amount of the hot mixture to them, stirring constantly. Then, return the yolk mixture to the saucepan.
4. Thicken the Filling:
   • Continue to cook and stir until the mixture thickens and starts to bubble. Remove from heat.
5. Add Lemon:
   • Stir in the lemon juice, lemon zest, and butter until smooth.

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Step 3: Assemble the Pie

1. Pour Filling:
   • Pour the lemon filling into the cooled pie crust and spread it evenly.

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Step 4: Make the Meringue

1. Beat Egg Whites:
   • In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
2. Add Sugar:
   • Gradually add the sugar, one tablespoon at a time, and continue beating until stiff peaks form and the mixture is glossy. Stir in the vanilla extract.

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Step 5: Top the Pie with Meringue

1. Spread Meringue:
   • Immediately spread the meringue over the hot lemon filling, making sure to seal it to the edges of the crust to prevent shrinkage.
2. Create Peaks:
   • Use a spatula to create peaks and swirls in the meringue.

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Step 6: Bake the Pie

1. Bake:
   • Bake the pie in the preheated oven for about 10-12 minutes, or until the meringue is golden brown.

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Step 7: Cool and Serve

1. Cool:
   • Allow the pie to cool at room temperature for at least 1 hour before slicing.
2. Serve:
   • Slice and serve your delicious Lemon Meringue Pie. Enjoy!

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Tips:

• Storage: Store any leftovers in the refrigerator for up to 2 days. It’s best served fresh, as the meringue may start to weep over time.
• Meringue Tip: To prevent weeping, make sure to spread the meringue on the filling while it’s hot, and seal it to the edges of the crust.

Enjoy your refreshing and zesty Lemon Meringue Pie!