Classic Lemon Meringue Pie Recipe

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!