Lemon Meringue Pie
Ingredients
1. Pie Crust
1¼ cups all-purpose flour
½ cup cold unsalted butter (cut into small cubes)
1 tablespoon sugar
¼ teaspoon salt
2–3 tablespoons ice water
2. Lemon Filling
1 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1½ cups water
2 lemons (juice and zest)
2 tablespoons butter
4 egg yolks
3. Meringue Topping
4 egg whites
6 tablespoons sugar
½ teaspoon vanilla extract
¼ teaspoon cream of tartar (optional)
Instructions
1. Prepare the Pie Crust
In a bowl mix flour, sugar, and salt.
Add the cold butter cubes and rub them into the flour until the mixture looks like crumbs.
Add ice water a little at a time until the dough forms.
Shape the dough into a disc and refrigerate for about 30 minutes.
Roll out the dough and place it into a 9-inch pie dish.
Prick the bottom with a fork.
Bake at 180°C (350°F) for about 15 minutes until lightly golden.
2. Make the Lemon Filling
In a saucepan combine sugar, flour, cornstarch, and salt.
Add water, lemon juice, and lemon zest.
Cook over medium heat while stirring until the mixture becomes thick.
In a separate bowl beat the egg yolks.
Slowly add a little of the hot mixture into the yolks while stirring (to temper them).
Pour the yolk mixture back into the saucepan.
Cook for about 2 minutes more, stirring constantly.
Add butter and stir until smooth.
Pour the filling into the baked pie crust.
3. Prepare the Meringue
In a clean bowl beat the egg whites and cream of tartar until soft peaks form.
Gradually add sugar while beating.
Continue beating until stiff, glossy peaks form.
Mix in the vanilla extract.
4. Assemble and Bake
Spread the meringue over the hot lemon filling.
Make decorative peaks with a spoon or spatula.
Bake at 180°C (350°F) for 10–12 minutes until the meringue turns golden brown.
5. Cooling
Let the pie cool for 1–2 hours before slicing so the filling can set properly.
