Lemon Meringue Pie

Servings: 8 slices | Prep Time: 30 minutes | Bake Time: 45 minutes

Ingredients

Crust

• 1¼ cups all-purpose flour
• ½ tsp. salt
• ½ cup cold unsalted butter, cut into cubes
• 3-4 tbsp. ice water

Lemon Filling

• 1½ cups granulated sugar
• ⅓ cup cornstarch
• ¼ tsp. salt
• 1½ cups water
• 4 large egg yolks, beaten
• 2 tbsp. unsalted butter
• ½ cup fresh lemon juice (about 3-4 lemons)
• 1 tbsp. lemon zest

Meringue

• 4 large egg whites (room temperature)
• ¼ tsp. cream of tartar
• 6 tbsp. granulated sugar
• ½ tsp. vanilla extract

Instructions

Prepare the Crust

1. In a large bowl, whisk together flour and salt.
2. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
3. Sprinkle ice water over the mixture, 1 tablespoon at a time, mixing gently until dough comes together.
4. Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat oven to 425°F (220°C).
6. Roll out dough on a floured surface to fit a 9-inch pie pan. Transfer to pan and trim edges.
7. Prick bottom with fork. Line with parchment paper and fill with pie weights or dried beans.
8. Bake for 15 minutes, remove weights and parchment, and bake another 5-7 minutes until golden. Let cool.

Make the Lemon Filling

1. In a medium saucepan, whisk together sugar, cornstarch, and salt.
2. Gradually stir in water until smooth.
3. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens (about 8-10 minutes).
4. Remove from heat. Gradually whisk about ½ cup of the hot mixture into the beaten egg yolks to temper them.
5. Pour the egg yolk mixture back into the saucepan, whisking constantly.
6. Return to heat and cook for 2 minutes, stirring constantly.
7. Remove from heat and stir in butter, lemon juice, and lemon zest until butter is melted.
8. Pour filling into the baked pie shell.

Make the Meringue

1. Preheat oven to 350°F (175°C).
2. In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
4. Beat in vanilla extract.
5. Spread meringue over hot filling, making sure it touches the crust edges all around (this prevents shrinking).
6. Use a spoon or spatula to create decorative peaks in the meringue.
7. Bake for 12-15 minutes, or until meringue is golden brown.
8. Cool on a wire rack for at least 2 hours before serving. Refrigerate leftovers.