Lemon Meringue Pie -

Lemon Meringue Pie

Discover the joy of baking with this Citrusy Bliss Lemon Meringue Pie recipe, a delightful blend of tart lemon filling and airy meringue. Perfect for special occasions or simply to satisfy your sweet tooth, this classic dessert features a flaky crust and a refreshing lemon flavor that will impress everyone at the table. Follow our step-by-step guide to create a stunning pie from scratch, suitable for both seasoned bakers and beginners alike. Indulge in this delicious treat that’s a feast for the eyes and taste buds!

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Ingredients

For the Pie Crust:

1 ½ cups all-purpose flour

½ tsp salt

2 tbsp granulated sugar

½ cup unsalted butter, chilled and diced

6-8 tbsp ice water

For the Lemon Filling:

1 cup granulated sugar

2 tbsp cornstarch

1 tbsp all-purpose flour

1 ½ cups water

3 large egg yolks, lightly beaten

2 tbsp unsalted butter

½ cup fresh lemon juice (about 2-3 lemons)

Zest of 1 lemon

For the Meringue Topping:

3 large egg whites

¼ tsp cream of tartar

½ cup granulated sugar

1 tsp vanilla extract

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Instructions

Make the Pie Crust:

- In a mixing bowl, combine flour, salt, and sugar.

- Add the diced butter and mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

- Stir in ice water, one tablespoon at a time, until the dough comes together.

- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Pre-bake the Crust:

- Preheat your oven to 425°F (220°C).

- Roll out the chilled dough on a floured surface to fit a 9-inch pie pan.

- Place the rolled dough in the pan, trim excess, and poke holes in the bottom with a fork.

- Bake for 12-15 minutes or until lightly golden. Let it cool.

Prepare the Lemon Filling:

- In a saucepan, whisk together sugar, cornstarch, and flour.

- Gradually whisk in water. Cook over medium heat, stirring constantly until thick and bubbly.

- Take a small amount of the hot mixture and slowly whisk it into the beaten egg yolks to temper them.

- Return the tempered egg yolks to the saucepan. Cook for an additional 2-3 minutes while stirring continuously.

- Remove from heat and stir in butter, lemon juice, and lemon zest until smooth.

Assemble the Pie:

- Pour the lemon filling into the pre-baked crust, spreading evenly.

Make the Meringue:

- In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.

- Gradually add sugar, continuing to beat until stiff glossy peaks form.

- Mix in vanilla extract.

Top with Meringue:

- Spread the meringue over the lemon filling, ensuring it seals the edges to prevent shrinking.

- Use a spatula to create peaks and swirls for a beautiful finish.

Bake the Pie:

- Bake at 350°F (175°C) for about 10-15 minutes or until the meringue is golden brown.

Cool and Serve:

- Allow the pie to cool at room temperature for at least 1 hour.

- Chill in the refrigerator for another hour for best results before slicing and serving.

Prep Time, Total Time, Servings: 30 mins | 1 hr 30 mins | 8 servings