Lemon meringue pie is a classic dessert that combines tangy lemon curd with fluffy meringue topping, all nestled in a buttery pie crust. This delightful pie is perfect for any occasion, from family dinners to holiday gatherings. With a few simple ingredients and some basic baking skills, you can create a delicious homemade lemon meringue pie that will impress your guests.
Ingredients for Lemon Meringue Pie:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3 to 4 tablespoons ice water
For the 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:
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar
How to Make Lemon Meringue Pie:
- Prepare the Crust:
- In a large bowl, whisk together the flour and salt.
- Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Pre-bake the Crust:
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Prick the bottom of the crust with a fork.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper, and bake for an additional 10 minutes, or until the crust is golden brown. Let cool.
- Make the Filling:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- In a small bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot sugar mixture to temper the yolks. Whisk the tempered yolks back into the saucepan.
- Cook over medium heat, stirring constantly, for 2 minutes. Remove from heat and stir in the lemon zest, lemon juice, and butter until smooth. Pour the filling into the baked pie crust.
- Make the Meringue:
- In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar is dissolved.
- Spread the meringue over the hot filling, sealing the edges to the crust.
- Bake the Pie:
- Reduce the oven temperature to 350°F (175°C).
- Bake the pie for 15 to 20 minutes, or until the meringue is lightly browned.
- Cool the pie on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.
About the Main Ingredients:
- Lemons: Lemons are the star of this pie, providing a tart and refreshing flavor. They are rich in vitamin C and antioxidants, making them a healthy addition to your diet.
- Eggs: Eggs are used in both the filling and the meringue of this pie. They provide structure and stability to the pie, helping it to set properly.
- Sugar: Sugar is used to sweeten both the filling and the meringue. It also helps to stabilize the meringue and give it a light, fluffy texture.
- Butter: Butter is used in the filling to add richness and flavor. It helps to thicken the filling and create a smooth, creamy texture.
- Pie Crust: The pie crust provides a buttery and flaky base for the pie. It adds a textural contrast to the creamy filling and fluffy meringue.
Enjoy your homemade lemon meringue pie!
