Classic Lemon Meringue Pie Recipe

Ingredients for the Pie Crust:

• 1 ¼ cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon kosher salt
• ½ cup unsalted butter, chilled and cubed
• ¼ cup ice water

Ingredients for the Lemon Filling:

• 1 cup granulated sugar
• ½ cup cornstarch
• ½ cup lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 4 egg yolks
• 1 ½ cups water
• 4 tablespoons unsalted butter, cubed

Ingredients for the Meringue Topping:

• 4 egg whites
• 1 teaspoon cream of tartar
• ¼ cup granulated sugar

Instructions:

1. For the pie crust, In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cubed butter into the flour mixture and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse meal with some larger pieces of butter remaining.
3. Add ice water and mix until the dough comes together. Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes or overnight.
4. Preheat the oven to 375°F. Roll out the chilled pie dough on a lightly floured surface to fit a 9-inch pie dish. Trim the excess dough, leaving a 1-inch overhang. Fold the overhang under and crimp the edges to create a decorative border. Prick the bottom and sides with a fork.
5. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the parchment paper and pie weights. Bake for another 5-7 minutes, or until lightly golden brown. Let the crust cool while making the lemon filling.
6. For the lemon filling, whisk together the sugar and cornstarch in a saucepan. Add the lemon juice, zest, egg yolks, and water and whisk until smooth.
7. Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens, about 6-8 minutes.
8. Remove from heat and stir in the cubed butter until melted and fully combined.
9. Spread the lemon filling into the cooled crust.
10. For the meringue topping, use a stand mixer or electric hand mixer to beat the egg whites and cream of tartar until frothy.
11. Add the sugar, one tablespoon at a time, while beating on high speed until stiff peaks form.
12. Spoon the meringue topping onto the lemon filling, spreading it out to the edges and making decorative peaks with a spatula.
13. Bake the pie for 10-12 minutes, or until the meringue is golden brown.
14. Cool the pie completely on a wire rack before slicing and serving.

Verdict:

This classic lemon meringue pie is a perfect combination of tart lemon filling and fluffy meringue topping, all baked in a buttery pie crust. It’s a crowd-pleasing dessert that’s sure to impress everyone at your dinner party or holiday gathering.

Serving Suggestions:

Serve chilled or at room temperature with a dollop of whipped cream and fresh berries on top. Pair with a cup of hot tea or coffee for a cozy and comforting dessert experience.