Classic Lemon Meringue Pie Recipe
Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cut into cubes
- 3-4 tablespoons ice water
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 1 ½ cups water
- 3 large egg yolks (lightly beaten)
- 2 tablespoons unsalted butter
- ¾ cup fresh lemon juice (about 3-4 lemons)
- Zest of 1 lemon
For the Meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions :
1. Make the Pie Crust:
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.
- Prick the bottom with a fork and bake for 10-12 minutes, or until lightly golden. Let cool.
2. Prepare the Lemon Filling:
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually stir in the water. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
- Once boiling, cook for an additional 1-2 minutes while continuing to stir.
- Remove from heat. Slowly whisk about ½ cup of the hot mixture into the beaten egg yolks to temper them. Then whisk the egg yolk mixture back into the saucepan.
- Return to heat and cook for another minute, stirring constantly. Remove from heat and stir in the butter, lemon juice, and lemon zest.
3. Assemble the Pie:
- Pour the lemon filling into the baked pie crust, spreading it evenly.
4. Make the Meringue:
- In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar, continuing to beat until stiff peaks form and the meringue is glossy.
5. Top the Pie:
- Spread the meringue over the hot lemon filling, sealing the edges to prevent shrinking.
- Create peaks and swirls in the meringue with a spatula.
6. Bake:
- Bake in the preheated oven at 350°F (175°C) for about 10-15 minutes, or until the meringue is golden brown.
7. Cool and Serve:
- Let the pie cool at room temperature for about an hour, then refrigerate until set (at least 2-3 hours) before slicing.
Tips
- Make sure the lemon filling is hot when you add the meringue; this helps prevent the meringue from weeping.
- If you have leftover meringue, you can pipe it onto a baking sheet and bake it for meringue cookies!
Enjoy your delicious Classic Lemon Meringue Pie! Let me know how it turns out!
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