Lemon Meringue Pie

Absolutely, here’s a classic recipe for a delicious Lemon Meringue Pie:

Lemon Meringue Pie

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 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, lightly beaten
• 1/3 cup fresh lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons unsalted butter

For the Meringue:

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

Instructions:

For the Pie Crust:

1. In a large bowl, mix the flour and salt. Add the cold butter pieces and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. Preheat your oven to 375°F (190°C).
4. Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan. Trim the excess dough hanging over the edges.
5. Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes. Remove the parchment paper and weights and bake for an additional 10-12 minutes, or until the crust is golden brown. Allow the crust to cool while you prepare the filling.

For the Lemon Filling:

1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
2. Gradually whisk in the water until the mixture is smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
3. In a small bowl, temper the beaten egg yolks by whisking in a small amount of the hot sugar mixture. Gradually whisk the tempered yolks back into the saucepan.
4. Cook the mixture, while constantly stirring, for an additional 2 minutes until it’s thick and smooth.
5. Remove the saucepan from the heat and stir in the lemon juice, lemon zest, and butter until the butter is melted.
6. Pour the lemon filling into the pre-baked pie crust and set aside while you prepare the meringue.

For the Meringue:

1. Preheat your oven to 350°F (175°C).
2. In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
3. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
4. Spread the meringue over the lemon filling, making sure to spread it all the way to the edges to seal in the filling.
5. Use the back of a spoon to create peaks in the meringue.
6. Bake the pie in the preheated oven for about 10-12 minutes, or until the meringue is golden brown.
7. Remove the pie from the oven and let it cool completely before slicing and serving.

Enjoy your homemade Lemon Meringue Pie with its tangy lemon filling and fluffy meringue topping!