The star of this Lemon Meringue Pie is its tangy lemon filling, balanced by the sweet, cloud-like meringue on top. The filling, made with fresh lemon juice and zest, bursts with zesty flavor while the meringue provides a light, airy contrast. The golden peaks of meringue, perfectly toasted, add a beautiful finish to this timeless dessert. Each bite offers a perfect blend of buttery crust, tart lemon filling, and pillowy meringue, making this pie a crowd-pleaser for any occasion.
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- Pinch of salt
For the Lemon Filling:
- 1 1/4 cups granulated sugar
- 1/2 cup cornstarch
- 1 1/2 cups water
- 1/4 teaspoon salt
- 4 large egg yolks, beaten
- 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 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
- Prepare the Crust:
- In a large bowl, combine the all-purpose flour and a pinch of salt. Cut in the chilled butter with a pastry blender or fork until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing just until the dough starts to come together. Be careful not to overwork it.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Fit the dough into a 9-inch pie dish and trim the edges. Poke the bottom with a fork to prevent air bubbles.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes or until the edges are golden. Remove the weights and bake for another 5-10 minutes, until fully cooked. Let it cool.
- Make the Lemon Filling:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water, making sure there are no lumps. Bring the mixture to a boil over medium heat, whisking constantly until it thickens and becomes clear (about 4-5 minutes).
- Remove from the heat and slowly whisk a few tablespoons of the hot mixture into the beaten egg yolks to temper them. Return the egg yolk mixture to the saucepan and cook for another 2-3 minutes, stirring constantly.
- Remove from heat and stir in the lemon juice, zest, and butter. Stir until the butter melts and the filling is smooth. Pour the filling into the baked pie crust.
- Prepare the Meringue:
- In a clean bowl, beat the egg whites with an electric mixer on medium speed until they become frothy. Add the cream of tartar and vanilla extract, then increase the speed to high.
- Gradually add the sugar, one tablespoon at a time, and continue to beat until stiff peaks form, and the meringue is glossy.
- Assemble and Bake:
- Spoon the meringue onto the hot lemon filling, making sure to spread it all the way to the edges of the crust to prevent shrinking.
- Use the back of a spoon to create peaks in the meringue for a decorative look.
- Bake the pie in the preheated oven for 10-12 minutes or until the meringue is golden brown.
- Cool and Serve:
- Remove the pie from the oven and let it cool at room temperature for 1-2 hours. Once cooled, transfer the pie to the refrigerator for at least 3 hours to set.
- Slice and serve chilled for a refreshing citrusy dessert.
