Lemon Meringue Pie is a traditional dessert with a tangy and creamy lemon filling and a fluffy and sweet meringue topping. Here’s a recipe to help you make a delectable homemade Lemon Meringue Pie:
Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small cubes
- 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
- 1/2 cup freshly squeezed lemon juice
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- Zest of 1 lemon
For the meringue:
- 4 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions:
For the crust:
- In a food processor, combine the flour and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.
- Slowly add the ice water, one tablespoon at a time, while pulsing the food processor, until the dough comes together.
- Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim the excess dough and crimp the edges.
- Line the pie crust with parchment paper or aluminum foil and fill it with pie weights or dried beans.
- Bake the crust in the preheated oven for about 15 minutes. Remove the pie weights and parchment paper/foil, then bake for an additional 5 minutes until the crust is golden brown. Set aside to cool.
For the lemon filling:
- In a saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Gradually whisk in the water and lemon juice until the mixture is smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
- Remove the saucepan from the heat and gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them.
- Pour the tempered egg mixture back into the saucepan, whisking constantly.
- Return the saucepan to the heat and cook, stirring constantly, for an additional 2 minutes until the mixture thickens.
- Remove the saucepan from the heat and stir in the butter and lemon zest until the butter is melted and the filling is smooth.
- Pour the lemon filling into the cooled pie crust.
For the meringue:
- Preheat your oven to 325°F (165°C).
- In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on medium-high speed.
- Beat until the egg whites form stiff peaks. The meringue should be glossy and hold its shape.
- Beat in the vanilla extract.
- Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking or weeping.
- Use the back of a spoon to create decorative peaks on the meringue.
- Bake the pie in the preheated oven for about 15-20 minutes, or until the meringue is lightly browned.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate the Lemon Meringue Pie for at least 2 hours to allow it to set before serving.
As a refreshing and tangy dessert, slice and serve this delicious homemade Lemon Meringue Pie. Its bright lemon filling and fluffy meringue topping are sure to please. Enjoy!