Lemon Meringue Pie Recipe

Lemon Meringue Pie is a timeless dessert that combines tangy lemon filling with fluffy meringue topping, all nestled in a crisp pie crust. This recipe balances the tartness of fresh lemons with the sweetness of meringue, making it a favorite for any occasion. Follow along to create your own slice of lemony heaven!

Ingredients:

For the Pie Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter, cut into small cubes
• 4-6 tablespoons ice water

For the Lemon Filling:

• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 1 ½ cups water
• 3 large egg yolks, lightly beaten
• ⅓ cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter

For the Meringue Topping:

• 3 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• 6 tablespoons granulated sugar
• ½ teaspoon vanilla extract

Instructions:

1. Prepare the Pie Crust:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.
• Gradually add ice water, tossing with a fork until a dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
• Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface to fit a 9-inch pie dish. Transfer dough to pie dish, trim and crimp edges. Prick bottom with a fork. Bake for 12-15 minutes or until lightly golden. Cool on a wire rack.

2. Make the Lemon Filling:

• In a saucepan, combine sugar, cornstarch, flour, and water until smooth. Cook and stir over medium-high heat until thickened and bubbly.
• Reduce heat; cook and stir 2 minutes longer. Remove from heat.
• Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
• Remove from heat. Gently stir in lemon juice, zest, and butter until well mixed. Pour hot filling into baked pie crust.

3. Prepare the Meringue Topping:

• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
• Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
• Spread evenly over hot filling, sealing edges to crust.

4. Bake the Pie:

• Bake at 350°F (175°C) for 12-15 minutes or until meringue is golden brown.
• Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

5. Serve and Enjoy:

• Slice and serve chilled. Store leftovers in the refrigerator.

Tips:

• Ensure the pie crust is well chilled before rolling out to prevent shrinking during baking.
• Use fresh lemon juice for the best flavor. Strain it to remove any seeds.
• When spreading the meringue, make sure it touches the crust edges to prevent shrinking.

Lemon Meringue Pie is a labor of love that rewards with its bright flavors and creamy texture. Whether for a family gathering or a special treat, this recipe is sure to impress with its perfect balance of sweet and tart. Treat yourself and your loved ones to a slice of homemade goodness with this classic dessert!