Description
This classic Lemon Meringue Pie features a flaky homemade crust, a tangy lemon filling, and a light, fluffy meringue topping baked to golden perfection. Perfect for citrus lovers seeking a bright, refreshing dessert with a crisp crust and cloud-like meringue.
Ingredients
Scale
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 3 to 4 tablespoons ice water
Lemon Filling
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
Meringue Topping
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 375°F. In a bowl, mix the flour and salt, then cut in the cold butter until the texture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough just comes together. Roll out the dough and line a 9-inch pie dish, trim and crimp edges, then prick the bottom with a fork. Bake for 12 to 15 minutes until lightly golden, then let cool.
- Make the lemon filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water and cook over medium heat until the mixture thickens and bubbles. Temper the egg yolks by slowly whisking in a small amount of the hot mixture, then return everything to the saucepan. Stir constantly and cook for 2 more minutes. Remove from heat and stir in butter, lemon juice, and lemon zest. Pour the filling into the baked crust.
- Prepare the meringue: Using a mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form, then beat in vanilla extract. Spread the meringue over the hot lemon filling, sealing it completely to the edges of the crust to prevent shrinking.
- Bake the pie: Bake at 375°F for 10 to 12 minutes, or until the meringue is golden brown on top. Cool the pie completely at room temperature, then refrigerate for at least 3 hours to set before slicing and serving.
Notes
- Use fresh lemon juice for the brightest, most vibrant lemon flavor.
- Ensure the meringue touches the edges of the crust to reduce shrinkage during baking.
- Chill the pie thoroughly before slicing to achieve clean, neat slices.
