Indulge in the tantalizing flavors of Lemon Meringue Pie! This delightful dessert combines a zesty lemon filling with a cloud-like meringue topping, creating a perfect balance of tartness and sweetness.

Who Will Love This Pie?

This recipe is ideal for those who relish the vibrant tanginess of lemon complemented by a light and fluffy meringue. Whether it’s for a special occasion, a family gathering, or simply to enjoy a taste of sunshine, this Lemon Meringue Pie is a refreshing treat.

Ingredients for Lemon Meringue Pie:

• For the Pie Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into 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
  • 4 large egg yolks
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice
  • 2 tablespoons unsalted butter
• For the Meringue Topping:
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Directions for Homemade Lemon Meringue Pie:

Making the Pie Crust:

1. In a mixing bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs.
2. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together.
3. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C).

Preparing the Lemon Filling:

1. In a saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the water until smooth.
2. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
3. Remove the saucepan from the heat. In a separate bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot sugar mixture to temper the eggs.
4. Pour the tempered egg mixture back into the saucepan, whisking constantly.
5. Return the saucepan to the heat and cook for 2-3 minutes until thickened.
6. Remove from heat and stir in the lemon zest, lemon juice, and unsalted butter until well combined. Set aside.

Rolling Out the Pie Crust:

1. On a lightly floured surface, roll out the chilled pie dough into a circle slightly larger than your pie dish.
2. Gently transfer the rolled-out dough to a 9-inch pie dish. Trim any excess dough hanging over the edges and crimp the edges decoratively.
3. Prick the bottom of the crust with a fork and line it with parchment paper. Fill the pie shell with pie weights or dried beans.

Blind Baking the Crust:

1. Bake the crust in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
2. Remove the parchment paper and weights and continue baking for an additional 5-7 minutes until the bottom is cooked through. Remove from the oven and let it cool slightly.

Making the Meringue Topping:

1. In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
2. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.

Assembling and Baking the Pie:

1. Pour the prepared lemon filling into the slightly cooled pie crust, spreading it evenly.
2. Spoon the meringue topping over the hot lemon filling, ensuring it touches the edges of the crust to seal in the filling.
3. Use the back of a spoon to create peaks in the meringue.
4. Return the pie to the oven and bake for 10-12 minutes, or until the meringue is golden brown.
5. Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.

Kitchen Equipment Needed:

• Mixing bowls
• Pastry cutter or fork
• Rolling pin
• 9-inch pie dish
• Saucepan
• Whisk
• Electric mixer

Serving Lemon Meringue Pie:

Enjoy slices of this delectable Lemon Meringue Pie on its own or with a dollop of whipped cream for an extra touch of indulgence.

Storing Leftover Pie:

Store any remaining Lemon Meringue Pie covered in the refrigerator for up to 2-3 days for the best taste and texture.

In Conclusion:

Savor the vibrant flavors of this homemade Lemon Meringue Pie. Share this delightful recipe with loved ones, and remember to subscribe to our blog for more delicious culinary inspirations. Let the tangy lemon filling and fluffy meringue topping bring joy to every slice. Enjoy!