Lemon Meringue Pie is a classic dessert that combines a zesty lemon filling with a fluffy, sweet meringue topping. Here’s a step-by-step recipe to prepare a delicious Lemon Meringue Pie:
For the pie crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the lemon filling:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, beaten
- 2 teaspoons lemon zest (from about 2 lemons)
- 1/2 cup freshly squeezed lemon juice (from about 2-3 lemons)
- 2 tablespoons unsalted butter
For the meringue topping:
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
1. Prepare the Pie Crust:
a. In a food processor, combine the flour and salt. Pulse to mix.
b. Add the cold, cubed butter to the flour mixture and pulse until it resembles coarse crumbs.
c. Gradually add ice water, one tablespoon at a time, and pulse until the dough starts coming together.
d. Turn the dough out onto a clean, floured surface and knead it a few times until it forms a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Pre-bake the Pie Crust:
a. Preheat your oven to 375°F (190°C).
b. Roll out the pie dough on a floured surface to fit your pie pan. Transfer it to a 9-inch pie dish and trim any excess dough.
c. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
d. Line the pie crust with parchment paper and fill it with pie weights or dried beans.
e. Bake for about 12-15 minutes or until the edges are lightly golden. Remove the weights and parchment paper, and bake for an additional 5-7 minutes until the bottom is cooked through. Allow it to cool while you prepare the filling.
3. Make the Lemon Filling:
a. In a saucepan, whisk together sugar, cornstarch, flour, and salt.
b. Gradually add water and whisk until smooth.
c. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
d. Boil for 1-2 minutes, then remove from heat.
e. In a separate bowl, whisk the egg yolks. Gradually add some of the hot sugar mixture while whisking to temper the yolks. Then, pour the egg mixture back into the saucepan, whisking constantly.
f. Return to heat and cook for an additional 2 minutes, stirring constantly.
g. Remove from heat and stir in lemon zest, lemon juice, and butter. Mix until well combined.
4. Assemble and Bake:
a. Pour the lemon filling into the pre-baked pie crust.
5. Make the Meringue Topping:
a. In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
b. Gradually add the sugar, a little at a time, while continuing to beat until stiff, glossy peaks form.
c. Beat in the vanilla extract.
6. Top the Pie:
a. Spoon the meringue onto the lemon filling, making sure to spread it all the way to the edges to seal the pie.
7. Bake the Pie:
a. Place the pie in the preheated oven (still at 375°F/190°C) and bake for about 10-12 minutes or until the meringue is golden brown.
8. Cool and Serve:
a. Allow the pie to cool at room temperature for about 2 hours, then refrigerate for at least 4 hours or until chilled.
b. Slice and serve your delicious homemade Lemon Meringue Pie! Enjoy!
This pie is best when served chilled, and it’s perfect for a refreshing dessert on a warm day or any special occasion.