Ultimate Lemon Meringue Pie – Tangy & Dreamy!

Lemon Meringue Pie is a timeless dessert that captivates taste buds with its harmonious blend of flavors and textures. The allure of this pie lies in its bright, tangy lemon filling that perfectly contrasts the sweet, fluffy meringue topping. The buttery crust adds a delightful crunch, making each bite a delightful experience. Whether served at a summer gathering or a holiday feast, this pie stands out as a crowd-pleaser, showcasing the beauty of homemade desserts.

Ultimate Lemon Meringue Pie – Tangy & Dreamy!

Discover the joy of baking with this Ultimate Lemon Meringue Pie recipe, a classic dessert that combines tangy lemon filling with a fluffy meringue topping over a buttery crust. This pie is a crowd-pleaser, perfect for any occasion, whether it's a summer picnic or a holiday gathering. With a rich history and timeless appeal, making this pie at home allows you to enjoy fresh ingredients and the satisfaction of crafting a beautiful dessert from scratch. Dive into the step-by-step instructions and experience the delightful harmony of flavors in every bite.

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Ingredients

For the Pie Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and cubed

¼ cup granulated sugar

1/4 teaspoon salt

6–8 tablespoons ice water

For the Lemon Filling:

1 cup granulated sugar

2 tablespoons cornstarch

¼ teaspoon salt

1 ½ cups water

3 large egg yolks (reserve the whites for meringue)

½ cup fresh lemon juice (about 3-4 lemons)

2 tablespoons lemon zest

2 tablespoons unsalted butter

For the Meringue Topping:

3 large egg whites

1/4 teaspoon cream of tartar

½ cup granulated sugar

1 teaspoon vanilla extract

Instructions

Prepare the Pie Crust:

- In a mixing bowl, combine flour, sugar, and salt. Add chilled butter and mix until the mixture resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, mixing until a dough forms.

- Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

Blind Bake the Crust:

- Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie dish.

- Place the dough in the pie dish, pressing it into the edges. Prick the bottom with a fork to prevent bubbling.

- Line with parchment paper and fill with pie weights or dry beans. Bake for 15-20 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden. Set aside to cool.

Make the Lemon Filling:

- In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water while stirring to avoid lumps.

- Cook over medium heat until the mixture thickens and starts to bubble, stirring constantly.

- In a separate bowl, whisk the egg yolks. Slowly stir in about 1 cup of the hot mixture to temper the yolks, then return the entire mixture to the saucepan.

- Stir in lemon juice, zest, and butter. Cook for an additional 2-3 minutes until it thickens. Remove from heat and pour into the cooled pie crust.

Prepare the Meringue:

- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.

- Gradually add sugar while continuing to beat until stiff peaks form. Mix in vanilla extract.

Assemble and Bake:

- Spread the meringue evenly over the lemon filling, ensuring it touches the crust to prevent shrinking.

- Bake in the preheated oven (still at 375°F or 190°C) for 10-12 minutes until the meringue is golden brown.

Cool and Serve:

- Allow the pie to cool at room temperature for at least 1 hour, then refrigerate for several hours or overnight for the best flavor.

- Slice and enjoy the tangy, dreamy delight of your Ultimate Lemon Meringue Pie!

Prep Time: 45 minutes | Total Time: 2 hours | Servings: 8