Ultimate Lemon Meringue Pie – Tangy & Dreamy!

Ingredients

Crust

• 1 ¼ cups all‑purpose flour
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• 3–4 tablespoons ice‑cold water

Lemon Filling

• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 3 large egg yolks, lightly beaten
• ½ cup fresh lemon juice (about 3 lemons)
• 2 teaspoons lemon zest
• 2 tablespoons unsalted butter, cut into small pieces

Meringue

• 4 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• 6 tablespoons superfine sugar
• 1 teaspoon vanilla extract

Instructions

Blind‑Baking the Shell

1. Roll Out. On a lightly floured surface, roll the dough to a 12‑inch circle. Transfer to a 9‑inch pie pan, gently pressing into the edges and trimming excess. Dock the bottom with a fork to prevent bubbles.
2. Weight the Crust. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated 375°F (190°C) oven for 15 minutes, then remove the weights and parchment. Return to the oven for another 8–10 minutes, or until the edges are golden.
3. Cool. Let the blind‑baked crust cool on a wire rack while you prepare the lemon filling. This prevents the crust from steaming and becoming soggy.

Whipping the Meringue

1. Start Cold. Ensure the egg whites are at room temperature; this helps them reach volume faster. Begin beating on low speed, adding cream of tartar as the whites become foamy.
2. Increase Speed. Raise the mixer to medium‑high and add the superfine sugar a tablespoon at a time. Continue beating until stiff, glossy peaks form—about 3–4 minutes. The sugar should dissolve completely; rub a bit of meringue between your fingers—if it feels gritty, keep beating.
3. Flavor. Fold in vanilla extract gently, then spread the meringue over the lemon filling, making sure it contacts the crust all around to seal the edges.