RECIPES
Classic Lemon Meringue Pie Recipe
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Classic Lemon Meringue Pie Recipe
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
For the Lemon Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 large egg yolks, beaten
- 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:
- Prepare the Crust:
- In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough begins to come together.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 425°F (220°C).
- Roll out the dough on a lightly floured surface to fit a 9-inch pie pan. Place the dough in the pan, trim the excess, and flute the edges.
- Prick the bottom of the crust with a fork and bake for 12-15 minutes or until lightly golden. Let it cool completely.
- Make the Lemon Filling:
- In a medium saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually stir in water, lemon juice, and lemon zest.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- Gradually whisk a small amount of the hot mixture into the beaten egg yolks, then return all to the saucepan. Cook and stir for 2 more minutes.
- Remove from heat and stir in butter. Pour the hot filling into the cooled crust.
- Prepare the Meringue:
- In a large bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating on high until stiff peaks form and the sugar is dissolved.
- Beat in vanilla extract.
- Assemble and Bake:
- Spread the meringue over the hot lemon filling, sealing the edges to the crust to prevent shrinking.
- Use a spoon or spatula to create peaks in the meringue for a decorative effect.
- Bake at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
- Cool and Serve:
- Allow the pie to cool completely, then refrigerate for at least 1 hour before slicing and serving.
Enjoy your classic lemon meringue pie, a delightful combination of tangy lemon filling and sweet, fluffy meringue!
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