Lemon Meringue Pie Recipe
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- ¼ cup ice-cold water
- 1 tbsp sugar (optional)
For the Lemon Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 cup water
- 3 large egg yolks (reserve the whites for meringue)
- ½ cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 tbsp lemon zest
- 2 tbsp unsalted butter
For the Meringue:
- 3 large egg whites
- ½ cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Instructions:
1. Make the Crust:
- Preheat oven to 375°F (190°C).
- Mix flour, sugar, and butter until crumbly. Gradually add cold water and knead into a dough. Roll out and press into a 9-inch pie dish. Trim the edges and poke holes in the bottom with a fork.
- Bake for 15–20 minutes or until golden brown. Cool completely.
2. Prepare the Lemon Filling:
- In a saucepan, whisk together sugar, cornstarch, and water over medium heat. Stir constantly until thickened and bubbly.
- Reduce heat to low. Gradually whisk in egg yolks (tempered with a bit of the hot mixture first), then add lemon juice, zest, and butter. Stir until smooth.
- Pour the filling into the cooled crust.
3. Make the Meringue:
- Beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form.
- Spread meringue over the lemon filling, sealing the edges to prevent shrinking.
4. Bake the Pie:
- Reduce oven temperature to 350°F (175°C).
- Bake for 10–12 minutes or until the meringue is golden brown.
5. Cool and Serve:
- Let the pie cool to room temperature, then chill in the fridge for at least 2 hours before serving.
Tips for Perfect Lemon Meringue Pie:
- Use fresh lemons for the best flavor.
- Ensure the meringue touches the crust edges to prevent it from shrinking.
- Whisk the filling constantly to avoid lumps.
Enjoy this tangy, sweet, and fluffy dessert! Let me know if you’d like any variations or additional tips! 😊
