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Perfect Lemon Meringue Pie That’ll Wow

Lemon Meringue Pie
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A classic Lemon Meringue Pie recipe featuring a tangy lemon curd filling, a cloud-like meringue topping, and a crisp, buttery crust. Perfect for a delightful dessert.

Ingredients

Scale
  • For the Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 3-5 tablespoons ice water
  • For the Lemon Curd Filling:
  • 1 1/2 cups granulated sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 6 large egg yolks
  • 1/2 cup lemon juice
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • For the Meringue Topping:
  • 6 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. To make the crust, whisk together flour and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  4. Roll out the dough on a lightly floured surface and fit into a 9-inch pie plate. Trim and crimp the edges.
  5. Bake the crust for 15-20 minutes, or until lightly golden. Let cool completely.
  6. To make the filling, whisk together sugar, cornstarch, and salt in a saucepan. Gradually whisk in water.
  7. Cook over medium heat, stirring constantly, until thickened and bubbly.
  8. In a separate bowl, whisk the egg yolks. Gradually whisk about 1 cup of the hot cornstarch mixture into the egg yolks, then pour the tempered egg yolks back into the saucepan.
  9. Cook for 1-2 more minutes, stirring constantly. Remove from heat.
  10. Stir in lemon juice, butter, and lemon zest until butter is melted and smooth. Pour the filling into the cooled pie crust.
  11. To make the meringue, beat egg whites and cream of tartar in a clean, dry bowl until soft peaks form.
  12. Gradually add sugar, beating until stiff, glossy peaks form.
  13. Spread the meringue over the lemon filling, making sure to seal it to the edges of the crust to prevent shrinking.
  14. Bake at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
  15. Let the pie cool completely before slicing and serving.

Notes

  • Ensure your egg whites are at room temperature for the best meringue volume.
  • Chill the dough for the crust to make it easier to handle.
  • Bake the meringue until just golden; overbaking can make it dry.

Nutrition

Find it online: https://sundayflavor.com/perfect-lemon-meringue-pie-recipe/