WOULD YOU EAT THIS CLASSIC LEMON MERINGUE PIE
Gather your friends and share this irresistible treat! This pie features a tangy lemon filling topped with fluffy, golden meringue, all nestled in a buttery, flaky crust.
Ingredients:
Crust:
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, chilled and cut into cubes
4-5 tbsp ice water
Lemon Filling:
1 1/4 cups granulated sugar
1/2 cup cornstarch
1 1/2 cups water
4 large egg yolks, beaten
1/2 cup fresh lemon juice (about 3-4 lemons)
1 tbsp lemon zest
2 tbsp unsalted butter
Meringue:
4 large egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar
Instructions:
Prepare the Crust:
Preheat your oven to 375°F (190°C).
In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, until the dough comes together.
Roll out the dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10 minutes, or until golden. Let cool.
Make the Lemon Filling:
In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the water, whisking until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
Gradually whisk a small amount of the hot mixture into the beaten egg yolks, then return the egg mixture to the saucepan.
Cook for 2 more minutes, stirring constantly, then remove from heat. Stir in the lemon juice, lemon zest, and butter until smooth.
Pour the lemon filling into the baked pie crust.
Prepare the Meringue:
In a large bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
Spread the meringue over the hot lemon filling, sealing the edges to the crust.
Bake the Pie:
Bake for 10-12 minutes, or until the meringue is golden brown.
Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.
Enjoy this classic lemon meringue pie and be sure to share it with your loved ones!
