Lemon Meringue

Lemon meringue pie is a beloved classic, combining a tangy lemon filling with a light, fluffy meringue topping. This delightful dessert is perfect for any occasion, offering a balance of sweet and tart flavors with a cloud-like meringue finish. Here’s a step-by-step guide to making a perfect lemon meringue pie.

Ingredients

For the Crust:

• 1 1/2 cups of all-purpose flour
• 1/2 cup of cold unsalted butter, cubed
• 1/4 cup of granulated sugar
• 1/4 teaspoon of salt
• 1/4 cup of ice water

For the Lemon Filling:

• 1 1/4 cups of granulated sugar
• 1/2 cup of cornstarch
• 1/4 teaspoon of salt
• 1 1/2 cups of water
• 4 large egg yolks, beaten
• 1/2 cup of freshly squeezed lemon juice (about 2-3 lemons)
• 1 tablespoon of lemon zest
• 2 tablespoons of unsalted butter

For the Meringue:

• 4 large egg whites
• 1/2 teaspoon of cream of tartar
• 1/2 cup of granulated sugar
• 1/2 teaspoon of vanilla extract

Instructions

1. Prepare the Crust:

• Preheat your oven to 375°F (190°C).
• In a large bowl, combine the flour, sugar, and salt.
• Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Gradually add the ice water, mixing until the dough comes together.
• Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish.
• Transfer the dough to the pie dish, trim the edges, and crimp if desired.
• Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
• Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes until golden brown. Let it cool completely.

2. Prepare the Lemon Filling:

• In a medium saucepan, whisk together the sugar, cornstarch, and salt.
• Gradually add the water, whisking until smooth.
• Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
• Remove from heat and gradually whisk a small amount of the hot mixture into the beaten egg yolks to temper them.
• Return the egg yolk mixture to the saucepan and bring back to a gentle boil, cooking for 2 more minutes while stirring.
• Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth.
• Pour the filling into the cooled pie crust.

3. Prepare the Meringue:

• In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy.
• Add the cream of tartar and continue beating until soft peaks form.
• Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
• Beat in the vanilla extract.

4. Assemble and Bake the Pie:

• Spread the meringue over the hot lemon filling, making sure to seal the edges to prevent the meringue from shrinking.
• Create peaks in the meringue with the back of a spoon for a decorative finish.
• Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
• Remove from the oven and let the pie cool to room temperature.
• Refrigerate for at least 2 hours before serving to allow the filling to set.

Tips for the Perfect Lemon Meringue Pie

1. Seal the Meringue: Ensure the meringue completely covers the lemon filling and touches the crust to prevent it from weeping (forming liquid between the layers).
2. Fresh Lemons: Use fresh lemon juice and zest for the best flavor. Bottled lemon juice lacks the vibrant taste of fresh lemons.
3. Gradual Heating: When adding the hot mixture to the egg yolks, do it slowly to avoid cooking the eggs and creating lumps.
4. Serve Fresh: Lemon meringue pie is best served the same day it’s made to enjoy the crisp meringue and vibrant lemon filling.

This classic lemon meringue pie recipe is sure to impress with its beautiful presentation and delightful combination of flavors and textures. Enjoy this timeless dessert!