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Lemon Meringue Pie: A Zesty and Sweet Classic

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Lemon Meringue Pie is a classic dessert with a tangy lemon filling, fluffy meringue topping, and a buttery, flaky crust. This refreshing pie offers a perfect balance of sweet and tart, making it an ideal dessert for any occasion.

Ingredients

  1. For the crust:
  2. 1 ½ cups all-purpose flour
  3. 1 tablespoon granulated sugar
  4. ¼ teaspoon salt
  5. ½ cup (1 stick) unsalted butter, cold and cubed
  6. 2–3 tablespoons ice water
  7. For the lemon filling:
  8. 1 ½ cups granulated sugar
  9. ¼ cup cornstarch
  10. 1 ½ cups water
  11. 4 large egg yolks (reserve the egg whites for the meringue)
  12. 1 tablespoon unsalted butter
  13. 1 teaspoon vanilla extract
  14. ¾ cup freshly squeezed lemon juice (about 3 lemons)
  15. 1 tablespoon lemon zest
  16. For the meringue:
  17. 4 large egg whites (from the egg yolks used in the filling)
  18. 1 teaspoon vanilla extract
  19. ¼ teaspoon cream of tartar
  20. 6 tablespoons granulated sugar

Instructions

Preheat oven to 375°F (190°C). Prepare pie crust by combining flour, sugar, and salt. Add cold butter and cut into flour until the mixture resembles coarse crumbs. Add ice water gradually and mix until dough forms. Chill for 30 minutes. Roll out dough and fit into a 9-inch pie dish. Blind bake for 15 minutes, then bake for another 5-7 minutes until golden. Set aside.

  1. For the lemon filling, whisk together sugar, cornstarch, and water in a saucepan. Bring to a boil while whisking until thickened. In a small bowl, temper egg yolks with a bit of the hot mixture, then return to saucepan and cook for 2 minutes. Stir in butter, vanilla, lemon juice, and zest. Pour into cooled pie crust.
  2. For the meringue, beat egg whites, vanilla extract, and cream of tartar on medium-high until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spoon over lemon filling and spread to seal edges.
  3. Bake at 350°F (175°C) for 10-12 minutes or until meringue is golden. Cool to room temperature for 1 hour, then refrigerate for 2-3 hours to set.

Notes

  1. If the meringue shrinks, ensure it is spread all the way to the edges of the crust to seal in the filling. Avoid over-baking to prevent excessive shrinkage.
  2. For a gluten-free version, use a gluten-free pie crust or make your own using almond flour.
  3. The pie can be made a day ahead and stored in the fridge for best flavor and texture.

Nutrition

Find it online: https://thefamilycooking.com/lemon-meringue-pie-a-zesty-and-sweet-classic/