Lemon Meringue Pie Recipe

Lemon Meringue Pie is a classic dessert that perfectly balances tangy lemon filling with a sweet, fluffy meringue topping. This pie is a delightful combination of textures and flavors, featuring a buttery, flaky crust, a smooth and zesty lemon curd, and a light, golden-brown meringue. It’s a show-stopping dessert that’s perfect for special occasions, family gatherings, or simply to satisfy your sweet tooth. The vibrant lemon flavor and the airy meringue make it a refreshing treat that’s as beautiful as it is delicious.

Ingredients:

For the Pie Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 4–5 tablespoons ice water

For the Lemon Filling:

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 2 lemons, juiced and zested
• 2 tablespoons unsalted butter
• 4 egg yolks, beaten

For the Meringue:

• 4 egg whites
• 6 tablespoons granulated sugar
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions:

Step 1: Prepare the Pie Crust

1. In a large mixing bowl, combine the flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
4. Prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden. Set aside to cool.

Step 2: Make the Lemon Filling

1. In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. Gradually stir in the water, lemon juice, and lemon zest.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce the heat and simmer for 2 minutes.
3. Remove from heat and stir in the butter. Gradually whisk in the beaten egg yolks, then return the mixture to the heat and cook for an additional 2 minutes, stirring constantly. Remove from heat and pour the filling into the baked pie crust.

Step 3: Prepare the Meringue

1. In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
2. Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract.

Step 4: Assemble and Bake

1. Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal the pie.
2. Use the back of a spoon to create decorative peaks in the meringue.
3. Bake the pie in the preheated oven for 10–12 minutes, or until the meringue is golden brown. Keep a close eye to prevent over-browning.

Step 5: Cool and Serve

1. Allow the pie to cool at room temperature for at least 1 hour, then refrigerate for an additional 2–3 hours to set.
2. Slice and serve this stunning Lemon Meringue Pie as a refreshing and indulgent dessert.

Tips:

• Use fresh lemons for the best flavor and aroma.
• Ensure the meringue completely covers the filling to prevent it from weeping.
• For a flakier crust, keep the butter and water as cold as possible.

Lemon Meringue Pie is a timeless dessert that’s sure to impress with its vibrant flavor and elegant presentation. Enjoy every tangy, sweet, and fluffy bite!