Description
This classic Lemon Meringue Pie features a tangy, smooth lemon filling topped with a fluffy, golden-brown meringue. With a buttery homemade crust and the perfect balance of sweet and tart flavors, this pie is a crowd-pleaser. Ideal for family gatherings, special occasions, or a refreshing treat, this dessert is both elegant and easy to make at home.
Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ teaspoon salt
- 3–4 tablespoons cold water
For the Lemon Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 cup water
- 4 large egg yolks
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the Meringue Topping:
- 4 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Pie Crust: Preheat oven to 375°F (190°C). Roll out the pie dough and fit it into a 9-inch pie pan. Prick the bottom with a fork, then blind-bake for 12-15 minutes or until golden. Let cool.
- Make the Lemon Filling: In a saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat until thickened. Gradually whisk in egg yolks, then add lemon juice, zest, and butter. Stir until smooth, then pour into the baked crust.
- Prepare the Meringue: Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Mix in vanilla.
- Assemble the Pie: Spread meringue over the hot lemon filling, making sure it touches the crust edges to seal.
- Bake: Reduce oven temperature to 350°F (175°C) and bake for 10-15 minutes, or until meringue is golden brown.
- Cool & Serve: Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
- Graham Cracker Crust: Swap the traditional crust for an easy, no-bake alternative.
- Extra Tangy: Increase lemon juice for a more pronounced tart flavor.
- Prevent Meringue Shrinking: Ensure the meringue fully touches the crust before baking.
