This Lemon Meringue Pie recipe is a perfect balance of tart lemon filling and fluffy, golden meringue, all nestled in a buttery, flaky crust. With its vibrant citrus flavor and melt-in-your-mouth texture, this classic dessert is sure to impress at any gathering. Whether you’re an experienced baker or a beginner, this step-by-step guide will help you create the perfect lemon meringue pie that’s both delicious and visually stunning.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 2-3 tablespoons ice water
For the Lemon Filling:
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups water
- 3 large egg yolks, lightly beaten
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
For the Meringue:
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Crust:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine flour and salt. Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Turn the dough out onto a lightly floured surface and roll it into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie pan, pressing it into the edges. Trim the excess dough and crimp the edges.
- Prick the bottom of the crust with a fork and bake for 15-20 minutes, or until golden brown. Remove from the oven and let it cool.
2. Make the Lemon Filling:
- In a medium saucepan, whisk together sugar, cornstarch, and water over medium heat. Cook, whisking constantly, until the mixture comes to a boil and thickens (about 5 minutes).
- In a small bowl, whisk the egg yolks. Slowly add a bit of the hot sugar mixture into the yolks to temper them, whisking constantly. Then, slowly pour the egg mixture back into the saucepan while whisking.
- Continue cooking for an additional 2 minutes, then remove from heat. Stir in lemon juice, butter, and lemon zest until smooth and combined.
- Pour the lemon filling into the cooled pie crust, spreading it evenly.
3. Prepare the Meringue:
- In a clean mixing bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff peaks form. Add vanilla extract and beat until combined.
- Spread the meringue evenly over the lemon filling, making sure to seal the edges of the meringue to the crust.
4. Bake and Serve:
- Bake the pie in the preheated oven at 375°F (190°C) for 10-12 minutes, or until the meringue is golden brown.
- Allow the pie to cool completely before slicing to allow the filling to set.
- Serve chilled and enjoy the perfect blend of tangy lemon and sweet meringue!