Classic Lemon Meringue Pie

Classic Lemon Meringue Pie

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 2-4 tablespoons ice water

For the Lemon Filling:

• 1 1/4 cups granulated sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks, lightly beaten
• 1/2 cup fresh lemon juice (from about 2-3 lemons)
• 2 tablespoons lemon zest
• 2 tablespoons unsalted butter

For the Meringue:

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Crust:
   • In a medium bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
   • Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
   • Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Fit it into a 9-inch pie dish, trimming and crimping the edges as desired.
   • Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes, or until the crust is golden brown. Allow it to cool completely.
2. Prepare the Lemon Filling:
   • In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the water, whisking until smooth.
   • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1-2 minutes, then remove from heat.
   • Whisk a small amount of the hot mixture into the beaten egg yolks to temper them, then return the yolk mixture to the saucepan.
   • Cook over medium heat for another 2 minutes, stirring constantly. Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth.
   • Pour the filling into the baked pie crust and set aside.
3. Prepare the Meringue:
   • Preheat your oven to 350°F (175°C).
   • In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
   • Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract.
   • Spread the meringue over the hot lemon filling, making sure it touches the edges of the crust to seal the pie. Use the back of a spoon to create peaks and swirls.
4. Bake the Pie:
   • Bake the pie for 10-12 minutes, or until the meringue is golden brown.
   • Remove from the oven and allow the pie to cool completely before slicing.
5. Serve:
   • Slice and enjoy this classic lemon meringue pie. It’s best served the same day it’s made to ensure the meringue stays fresh and fluffy.

Notes:

• Ensure the lemon filling is hot when you spread the meringue over it; this helps prevent the meringue from shrinking or weeping.
• The pie can be stored in the refrigerator, but be aware that the meringue might lose some of its texture over time.

This Classic Lemon Meringue Pie is a perfect combination of tart lemon filling and sweet, fluffy meringue, all encased in a buttery, flaky crust. It’s a timeless dessert that’s sure to impress! Enjoy!