Lemon Meringue Dream Pie

Lemon Meringue Dream Pie

Introduction:
There are few desserts as timeless and soul-satisfying as a well-crafted lemon meringue pie. This version is elevated to a dreamy new level — luscious lemon custard, a crunchy golden graham cracker crust, and sky-high meringue peaks toasted to perfection. It’s a showstopper for gatherings, a comfort treat on quiet weekends, and a reminder that simple ingredients can create magic. At deesviral, we believe in recipes that impress both in flavor and presentation, and this one delivers every single time.

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs

• 1/3 cup granulated sugar

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• 1/2 cup unsalted butter, melted

For the Lemon Filling:

• 1 cup granulated sugar

• 1/4 cup cornstarch

• 1/4 teaspoon salt

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• 1 1/2 cups water

• 4 large egg yolks, lightly beaten

• 1/2 cup freshly squeezed lemon juice

• 1 tablespoon finely grated lemon zest

• 2 tablespoons unsalted butter

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For the Meringue:

• 4 large egg whites

• 1/2 teaspoon cream of tartar

• 1/2 cup granulated sugar

• 1/2 teaspoon vanilla extract

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Instructions:

1. Prepare the Crust:
   Preheat the oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9×13-inch baking dish. Bake for 8-10 minutes, then allow to cool while preparing the filling.

2. Make the Lemon Filling:
   In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, whisking constantly to prevent lumps. Bring the mixture to a gentle boil over medium heat, stirring until thickened (about 5–7 minutes).
   Remove from heat and slowly whisk a bit of the hot mixture into the egg yolks to temper them. Return everything to the pan and cook for 2 more minutes, stirring constantly. Remove from heat, and stir in the lemon juice, zest, and butter until smooth. Pour the filling over the cooled crust and smooth the top.

3. Prepare the Meringue:
   In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla.
   Spoon the meringue over the hot lemon filling, spreading it out to touch all edges of the dish (to prevent shrinking). Use the back of a spoon to create decorative swirls and peaks.

4. Bake the Pie:
   Return the dish to the oven and bake at 350°F (175°C) for 15–18 minutes, or until the meringue is beautifully golden brown.
   Cool at room temperature for an hour, then chill in the refrigerator for at least 4 hours or overnight before serving.

Conclusion:
This Lemon Meringue Dream Pie is as much a feast for the eyes as it is for the taste buds. With its velvety tart filling, crunchy graham crust, and pillowy golden meringue, every bite is a celebration. Whether you’re serving this at a holiday table or just treating yourself, it’s a recipe worth keeping on repeat. From the kitchen of deesviral — Enjoy!