A Lemon Meringue Pie is a classic dessert with a tangy lemon filling, a buttery, flaky crust, and a fluffy, golden meringue topping. Here’s a high-level guide to making it:
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup cold water
- 1 tablespoon sugar
- For the lemon filling:
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks, beaten
- 1/2 cup fresh lemon juice
- 2 tablespoons butter
- Zest of 2 lemons
- For the meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Steps
- Prepare the crust: Combine flour, sugar, and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Add water and mix until dough forms. Chill for 30 minutes, then roll out and fit into a pie dish. Bake at 375°F (190°C) for 10-12 minutes or until golden.
- Make the filling: In a saucepan, combine sugar, cornstarch, and salt. Gradually add water and cook over medium heat until thickened. Slowly stir in beaten egg yolks, lemon juice, butter, and zest. Stir constantly and cook for an additional 1-2 minutes. Pour into the pre-baked crust.
- Prepare the meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Spread the meringue over the lemon filling, making sure to seal the edges.
- Bake: Bake the pie at 350°F (175°C) for 10-15 minutes or until the meringue is golden brown.
- Cool: Allow the pie to cool completely before serving to let the filling set.
Enjoy x
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