Here’s a delicious recipe for Lemon Meringue Pie:
### Lemon Meringue Pie
#### Ingredients:
**For the crust:**
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and cut into small cubes
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 3-4 tablespoons 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, beaten
– 1/4 cup fresh lemon juice
– 1 tablespoon lemon zest
– 2 tablespoons unsalted butter
**For the meringue:**
– 4 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 1/2 cup granulated sugar
#### Instructions:
1. **Prepare the crust:**
– Preheat the oven to 375°F (190°C).
– In a large bowl, combine flour, sugar, and salt.
– Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
– Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
– Roll the dough out on a lightly floured surface and transfer to a 9-inch pie dish.
– Trim and crimp the edges, then poke the bottom with a fork.
– Line with parchment paper and fill with pie weights or dried beans.
– Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes until golden. Cool completely.
2. **Make the lemon filling:**
– In a medium saucepan, whisk together sugar, cornstarch, and salt.
– Gradually stir in water until smooth.
– Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
– Reduce heat and cook for 2 more minutes, then remove from heat.
– In a small bowl, whisk a small amount of the hot mixture into the egg yolks.
– Return the egg yolk mixture to the saucepan, stirring constantly.
– Bring back to a gentle boil and cook for 2 more minutes.
– Remove from heat and stir in lemon juice, zest, and butter until smooth.
– Pour the filling into the cooled crust.
3. **Prepare the meringue:**
– In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
– Gradually add sugar, one tablespoon at a time, beating on high until stiff peaks form.
4. **Assemble and bake:**
– Spread the meringue over the hot lemon filling, sealing to the edge of the crust.
– Use a spatula to create peaks and swirls.
– Bake at 350°F (175°C) for 10-12 minutes or until meringue is golden brown.
– Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.
Enjoy your homemade Lemon Meringue Pie!
