Lemon Meringue Pie

Lemon Meringue Pie

Introduction: Lemon Meringue Pie is a timeless dessert that perfectly balances tart lemon filling with a light, fluffy meringue topping. This classic pie has been a favorite in households for generations, known for its bright, zesty flavor and beautiful presentation. Whether you’re making it for a special occasion or just to enjoy a slice of something sweet and tangy, this pie is sure to impress. With its golden meringue and smooth, citrusy filling, Lemon Meringue Pie is a delightful way to end any meal on a high note.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 2-3 tablespoons ice water

For the Lemon Filling:

• 1 1/4 cups granulated sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks, beaten
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 2 teaspoons lemon zest
• 2 tablespoons unsalted butter

For the Meringue:

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Crust:
   • In a large bowl, whisk together the flour and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
   • Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Press the dough into the pan, trim the edges, and poke the bottom with a fork.
   • Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 10 minutes or until the crust is golden. Allow to cool completely.
2. Make the Lemon Filling:
   • In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the water, whisking constantly to prevent lumps.
   • Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Boil for 1-2 minutes, then remove from heat.
   • Gradually whisk a small amount of the hot mixture into the beaten egg yolks to temper them. Return the egg yolk mixture to the saucepan and cook for an additional 2 minutes, stirring constantly.
   • Remove from heat, and stir in the lemon juice, lemon zest, and butter until smooth. Pour the lemon filling into the cooled pie crust.
3. 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 the sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form. Beat in the vanilla extract.
   • Spread the meringue over the lemon filling, sealing the edges to the crust to prevent shrinking. Use a spatula to create swirls and peaks in the meringue.
4. Bake the Pie:
   • Bake the pie at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. Keep an eye on it to prevent burning.
   • Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before serving to allow the filling to set.

Conclusion: Lemon Meringue Pie is a showstopper dessert that combines the perfect balance of tartness from the lemon with the sweetness of the meringue. The crispy, golden crust complements the silky lemon filling and the light, airy meringue topping. This pie not only tastes divine but also looks stunning on any dessert table. Whether it’s for a family gathering, a special event, or just a treat for yourself, this pie is sure to be a hit. Slice into this classic dessert and enjoy the refreshing burst of citrus with every bite.

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