Description
A classic Lemon Meringue Pie with a bright, zesty filling and fluffy meringue topping, perfect for fall gatherings.
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 tablespoon sugar (optional)
- 4–6 tablespoons ice water
- 1 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- ¾ cup water
- 3 large egg yolks, lightly beaten
- â…“ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter (for filling)
- 3 large egg whites
- ½ teaspoon cream of tartar
- 6 tablespoons granulated sugar (for meringue)
Instructions
- Prepare the Pie Crust by combining flour, salt, and sugar in a large bowl. Add cold butter and blend until coarse crumbs form. Gradually stir in ice water until dough holds together. Wrap in plastic and refrigerate for at least 30 minutes.
- Bake the Pie Crust at 425°F (220°C) for 12–15 minutes or until golden. Cool completely.
- Make the Lemon Filling by whisking together sugar and cornstarch in a saucepan. Gradually stir in water, cook over medium heat until thickened. Whisk a small amount into beaten egg yolks, then return to the saucepan. Stir in lemon juice, zest, and butter until smooth. Pour into baked pie crust.
- Prepare the Meringue by beating egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over the lemon filling, sealing edges.
- Bake the Pie at 350°F (175°C) for 10–15 minutes or until meringue is golden. Cool at room temperature, then refrigerate.
Notes
Chill ingredients for a flaky crust. Seal meringue edges to prevent shrinking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American