Here’s a classic Lemon Meringue Pie recipe that combines a tangy lemon filling with a fluffy, sweet meringue topping on a buttery pie crust. It’s the perfect balance of tart and sweet!
Lemon Meringue Pie
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 2-4 tablespoons ice water
For the Lemon Filling:
- 1 1/4 cups granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks, lightly beaten
- 1 tablespoon unsalted butter
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
For the Meringue:
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
-
Make the Pie Crust:
- In a large bowl, mix the flour and salt.
- Cut the butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough starts to come together. You may not need all the water.
- Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Once chilled, roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Press the dough into the dish and trim any excess. Crimp the edges.
- Preheat the oven to 375°F (190°C). Place a piece of parchment paper over the crust and fill it with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10-12 minutes until the crust is golden brown. Set aside to cool.
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Prepare the Lemon Filling:
- In a medium saucepan, combine sugar, cornstarch, and salt.
- Gradually add the water and whisk to combine.
- Over medium heat, bring the mixture to a boil while constantly stirring. Once it starts boiling, continue to cook and stir for 1-2 minutes until thickened.
- Gradually whisk a small amount of the hot mixture into the egg yolks to temper them. Then, slowly pour the egg yolk mixture back into the saucepan, stirring constantly.
- Continue cooking for another 2-3 minutes, then remove from heat.
- Stir in the butter, lemon juice, and lemon zest. Mix until smooth and set aside to cool slightly.
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Make the Meringue:
- In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar, a tablespoon at a time, and continue beating until stiff peaks form and the meringue is glossy.
- Beat in the vanilla extract.
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Assemble the Pie:
- Pour the lemon filling into the pre-baked pie crust and spread it evenly.
- Spoon the meringue on top of the lemon filling, spreading it all the way to the edges of the crust to seal it completely.
- Use a spatula to create peaks in the meringue.
-
Bake the Pie:
- Bake the pie in the preheated oven at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
-
Cool and Serve:
- Let the pie cool at room temperature for at least 1 hour before slicing. This will allow the filling to set properly.
- Once cooled, refrigerate the pie for at least 3 hours (or overnight) to fully set before serving.
Serving Suggestions:
- Serve chilled with a dollop of whipped cream or enjoy it as is!
- This pie is a perfect dessert for holidays, family gatherings, or special occasions!
The combination of the tangy lemon filling and sweet, airy meringue on a crisp, buttery crust makes this Lemon Meringue Pie a timeless classic! Enjoy!
