Ultimate Lemon Meringue Pie – Tangy & Dreamy!

Lemon meringue pie is a timeless dessert that has captured the hearts of many with its perfect balance of tartness and sweetness. With a rich history that dates back to the 19th century, this classic pie has become a staple in many households, often served at special occasions and family gatherings. Its appeal lies not only in its vibrant flavor but also in the delightful contrast between the tangy lemon filling and the light, airy meringue topping.

Ultimate Lemon Meringue Pie – Tangy & Dreamy!

Discover the art of making the perfect lemon meringue pie with this ultimate guide! This classic dessert features a buttery, flaky crust, a zesty lemon filling, and a light, airy meringue that creates a delightful contrast of flavors. Our step-by-step instructions ensure you can craft this timeless treat from scratch, guaranteeing a deliciously tangy and sweet experience that will impress your family and friends. Experience the joy of baking your own lemon meringue pie at home!

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Ingredients

For the Pie Crust:

1 1/2 cups all-purpose flour

1/2 cup unsalted butter, chilled and diced

1/4 cup granulated sugar

1/4 tsp salt

1/4 cup ice water

For the Lemon Filling:

1 cup granulated sugar

2 tbsp all-purpose flour

2 tbsp cornstarch

1/4 tsp salt

1 1/2 cups water

3 large egg yolks, beaten

2 tbsp unsalted butter

1/2 cup freshly squeezed lemon juice (about 3-4 lemons)

1 tbsp lemon zest

For the Meringue Topping:

4 large egg whites

1/4 tsp cream of tartar

1/2 cup granulated sugar

1/2 tsp vanilla extract

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Instructions

Prepare the Pie Crust:

- In a large mixing bowl, combine the flour, diced butter, sugar, and salt. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.

- Gradually stir in the ice water, one tablespoon at a time, until the dough comes together. Form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out and Pre-Bake the Crust:

- Preheat your oven to 400°F (200°C).

- On a floured surface, roll out the dough to fit a 9-inch pie pan. Place it in the pan and prick the bottom with a fork.

- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 5-7 minutes until golden brown. Allow to cool.

Make the Lemon Filling:

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

- Over medium heat, bring the mixture to a boil, stirring constantly until thickened (about 5 minutes).

- Reduce heat. Stir a small amount of the hot mixture into the beaten egg yolks, then slowly return it back to the saucepan, stirring constantly.

- Cook for 2 more minutes, then remove from heat. Stir in butter, lemon juice, and zest. Pour the lemon filling into the cooled pie crust.

Prepare the Meringue:

- In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

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

Assemble and Bake:

- Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.

- Bake in the preheated oven at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.

Cool and Serve:

- Allow the pie to cool at room temperature for at least an hour. Chill in the refrigerator for at least 2 hours before slicing. Serve chilled for a refreshing dessert!

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Prep Time, Total Time, Servings: 30 mins | 1 hr 20 mins | 8 slices