This is a classic lemon meringue pie recipe, just like Grandma used to make! Tart and sweet, with a fluffy meringue topping.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold vegetable shortening, cut into cubes
- 4-6 tablespoons ice water
For the Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups water
- 1/2 cup fresh lemon juice (about 4-5 lemons)
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
For the Meringue:
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
1. Make the Crust:
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Prick the bottom of the crust with a fork.
- Refrigerate the crust for another 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake the crust for 15-20 minutes, or until lightly golden. Let cool completely.
2. Make the Lemon Filling:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the water until smooth.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Cook for 1 minute, or until thickened.
- Reduce heat to low and whisk in the lemon juice.
- In a separate bowl, whisk the egg yolks. Gradually whisk in a few tablespoons of the hot lemon mixture to temper the yolks. Then, pour the tempered yolks back into the saucepan, whisking constantly.
- Cook for 1-2 minutes, or until thickened.
- Remove from heat and stir in the butter and lemon zest.
- Pour the filling into the cooled pie crust.
3. Make the Meringue:
- In a clean, grease-free bowl, beat the egg whites with the cream of tartar until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Beat in the vanilla extract.
- Spread the meringue over the hot lemon filling, sealing to the edges of the crust.
- Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown.
- Let the pie cool completely before serving. Enjoy!