Lemon Meringue Pie is a classic dessert that combines a tangy lemon filling with a sweet, fluffy meringue topping, all nestled in a buttery, crisp pie crust. Here’s a simple recipe to make it from scratch:
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 3-4 tablespoons ice water
For the Lemon Filling:
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups water
- 1/2 teaspoon salt
- 4 large egg yolks (reserve the whites for meringue)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the Meringue:
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Pie Crust:
- In a food processor or mixing bowl, combine the flour and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough starts to come together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan.
- Trim the edges and crimp them, then prick the bottom with a fork.
- Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15-20 minutes.
- Remove the weights and parchment, and bake for another 5-10 minutes until golden. Let it cool completely.
2. Make the Lemon Filling:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add water and whisk until smooth.
- Over medium heat, bring the mixture to a boil while whisking constantly. Once it starts to thicken, cook for 1-2 minutes more.
- In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot sugar mixture into the egg yolks while whisking constantly to temper them.
- Gradually pour the egg yolk mixture back into the saucepan with the remaining sugar mixture, whisking constantly.
- Bring to a boil again and cook for 2 more minutes, until thickened.
- Remove from heat, stir in the lemon juice, lemon zest, and butter until smooth.
- Pour the lemon filling into the cooled pie crust and smooth the top.
3. Make the Meringue:
- In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff peaks form. Beat in the vanilla extract.
- Spread the meringue over the lemon filling, making sure it covers the edges of the crust to seal it.
4. Bake the Pie:
- Preheat your oven to 350°F (175°C).
- Bake the pie for 10-15 minutes, or until the meringue is golden brown.
- Allow the pie to cool at room temperature for 1-2 hours, then refrigerate for at least 3 hours or overnight before serving to let the filling set.
Enjoy your homemade Lemon Meringue Pie! It’s a delicious balance of tart lemon and sweet meringue in a crisp, buttery crust.
