Here’s a classic lemon meringue pie recipe that balances the tartness of lemon with the sweetness of meringue.
### Ingredients
#### For the Crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and cut into small cubes
– 1/4 teaspoon salt
– 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
– 4 large egg yolks (reserve the whites for the meringue)
– 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
– 1/2 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1/2 teaspoon vanilla extract
### Instructions
#### 1. Prepare the Crust:
– Preheat your oven to 425°F (220°C).
– In a large bowl, mix flour and salt. Add the chilled butter cubes and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
– Slowly add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
– Roll out the dough on a floured surface to fit a 9-inch pie dish. Place the dough in the dish, trim the edges, and crimp if desired.
– Prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans.
– Bake for 12-15 minutes, until lightly golden. Remove the weights and bake for an additional 5 minutes. Let the crust cool.
#### 2. Make the Lemon Filling:
– In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the water.
– Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Cook for an additional 1-2 minutes.
– Remove from heat. In a separate bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot mixture to temper the eggs, then pour the egg mixture back into the saucepan.
– Return the saucepan to the heat and cook for 2 more minutes, stirring constantly. Remove from heat and stir in lemon zest, lemon juice, and butter.
– Pour the filling into the cooled pie crust.
#### 3. Prepare the Meringue:
– Preheat the oven to 350°F (175°C).
– In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
– Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. Beat in vanilla extract.
– Spread the meringue over the lemon filling, making sure it touches the edges of the crust to seal in the filling.
#### 4. Bake the Pie:
– Bake the pie in the preheated oven for 10-15 minutes, or until the meringue is golden brown.
– Remove from the oven and let the pie cool at room temperature, then refrigerate for at least 2 hours before serving.
Enjoy your lemon meringue pie!