Heavenly Lemon Meringue Pie

Heavenly Lemon Meringue Pie

🌟 Introduction:
There’s something timeless and irresistible about a Lemon Meringue Pie. With its buttery, flaky crust, tart and velvety lemon filling, and mile-high fluffy meringue topping, this pie is the definition of classic comfort dessert. Whether you’re serving it for a holiday feast, a summer gathering, or simply treating yourself to a nostalgic slice, this lemon meringue pie delivers bright flavor and show-stopping beauty in every bite.

🧾 Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour

• 1/2 cup unsalted butter, cold and cubed

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• 1/4 tsp salt

• 2–4 tbsp ice water

For the lemon filling:

• 1 1/2 cups granulated sugar

• 1/3 cup cornstarch

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• 1/4 tsp salt

• 1 1/2 cups water

• 4 large egg yolks (save the whites for meringue)

• 1/2 cup fresh lemon juice

• 2 tbsp lemon zest

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• 2 tbsp unsalted butter

For the meringue:

• 4 large egg whites

• 1/4 tsp cream of tartar

• 1/2 cup granulated sugar

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• 1/2 tsp vanilla extract

👩‍🍳 Instructions:

1. Prepare the crust:
   In a mixing bowl, blend the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes. Roll out and place in a 9-inch pie dish. Prick with a fork and blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake another 10–12 minutes until golden. Cool completely.

2. Make the lemon filling:
   In a saucepan, whisk sugar, cornstarch, and salt. Gradually add water, then cook over medium heat, stirring constantly until thick and bubbly. Reduce heat and continue cooking for 2 more minutes. Remove from heat. In a separate bowl, whisk egg yolks. Slowly whisk in a bit of the hot mixture, then return everything to the pan. Cook and stir for 2 more minutes. Remove from heat and stir in lemon juice, zest, and butter. Pour into baked crust.

3. Prepare the meringue:
   In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, and continue beating until stiff peaks form. Beat in vanilla. Spread meringue over the warm lemon filling, sealing all the edges.

4. Bake and finish:
   Bake the pie at 350°F (175°C) for 12–15 minutes, or until the meringue is beautifully golden. Let cool at room temperature for 1 hour, then chill for at least 4 hours before slicing.

💬 Conclusion:
This Heavenly Lemon Meringue Pie is more than just a dessert—it’s a celebration of texture and flavor. The tart, creamy filling is perfectly balanced by the fluffy, sweet meringue, and the crust adds a buttery crunch. Every forkful is bright, light, and comforting, making it a standout pie for any season or occasion. Serve chilled and enjoy the admiration from every guest at the table!