This Lemon Meringue Pie is a classic dessert that features a tangy lemon filling topped with a fluffy meringue. The combination of the tart lemon and the sweet, airy meringue makes for a delightful treat that is perfect for any occasion. This pie is sure to impress your family and friends with its beautiful presentation and delicious flavor.
Appliances and Special Utensils
- Oven
- Stovetop
- Pie dish
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Saucepan
- Rolling pin
- Wire rack
- Spatula
Ingredients
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and cut into cubes
– 1/4 cup ice water
For the lemon filling:
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1 1/2 cups water
– 3 large egg yolks, lightly beaten
– 2 teaspoons lemon zest
– 1/2 cup fresh lemon juice (about 2-3 lemons)
– 2 tablespoons unsalted butter
For the meringue:
– 4 large egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup granulated sugar
Instructions
- Prepare the crust: In a mixing bowl, combine the flour and salt. Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven: Preheat your oven to 425°F (220°C).
- Roll out the dough: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim any excess, and crimp the edges. Prick the bottom of the crust with a fork.
- Bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5-7 minutes, or until the crust is golden brown. Remove from the oven and let it cool on a wire rack.
- Make the lemon filling: In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens. Remove from heat.
- Temper the egg yolks: Gradually whisk about 1/2 cup of the hot sugar mixture into the beaten egg yolks to temper them. Return the egg mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens further, about 2 minutes. Remove from heat and stir in the lemon zest, lemon juice, and butter until smooth.
- Pour the filling: Pour the lemon filling into the cooled pie crust and set aside.
- Prepare the meringue: In a clean mixing bowl, beat the egg whites and cream of tartar with a hand mixer or stand mixer on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
- Top with meringue: Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking. Use a spatula to create peaks and swirls in the meringue.
- Bake the pie: Reduce the oven temperature to 350°F (175°C). Bake the pie for 15-20 minutes, or until the meringue is golden brown. Remove from the oven and let it cool on a wire rack.
- Serve: Allow the pie to cool completely before slicing and serving. Enjoy your delicious Lemon Meringue Pie!