Ultimate Lemon Meringue Pie A Tangy and Sweet Delight

Ultimate Lemon Meringue Pie: A Tangy and Sweet Delight

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Dive into the world of citrusy bliss with this Ultimate Lemon Meringue Pie recipe. Perfectly balanced with a zesty lemon filling, buttery crust, and fluffy, golden meringue topping, this dessert is a showstopper for any occasion. Whether you’re impressing guests or indulging in a personal treat, this pie promises to tantalize your taste buds with its sweet and tangy symphony.

Ingredients:

For the crust:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, chilled and cubed
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 2–3 tbsp cold water

For the lemon filling:

  • 1 ¼ cups (250g) granulated sugar
  • ⅓ cup (45g) cornstarch
  • 1 ½ cups (375ml) water
  • 4 large egg yolks, beaten
  • ½ cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 2 tbsp lemon zest
  • 2 tbsp unsalted butter

For the meringue:

  • 4 large egg whites, at room temperature
  • ½ tsp cream of tartar
  • ½ cup (100g) granulated sugar
  • 1 tsp vanilla extract

Instructions:

Step 1: Prepare the Crust

  1. In a mixing bowl, combine flour and sugar. Cut in the chilled butter until the mixture resembles breadcrumbs.
  2. Add the egg yolk and mix. Gradually add cold water, 1 tablespoon at a time, until the dough comes together.
  3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  4. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and press it into a 9-inch pie pan. Trim excess dough and prick the base with a fork.
  5. Bake for 15 minutes or until lightly golden. Let it cool completely.

Step 2: Make the Lemon Filling

  1. In a saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
  2. Slowly whisk a small amount of the hot mixture into the beaten egg yolks. Return the egg mixture to the saucepan and cook for another 2 minutes, stirring constantly.
  3. Remove from heat and stir in lemon juice, zest, and butter until smooth.
  4. Pour the filling into the cooled crust.

Step 3: Whip the Meringue

  1. In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
  2. Gradually add sugar, 1 tablespoon at a time, and beat on high speed until stiff, glossy peaks form. Mix in vanilla extract.
  3. Spoon the meringue over the lemon filling, ensuring it touches the crust edges to seal.

Step 4: Bake and Cool

  1. Reduce the oven temperature to 350°F (175°C). Bake the pie for 12–15 minutes or until the meringue is golden brown.
  2. Cool the pie at room temperature, then refrigerate for at least 3 hours before serving to allow the filling to set.

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