Ingredients:
For the crust:
1 1/4 cups (150g) all-purpose flour
1/4 cup (50g) granulated sugar
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cut into cubes
1/4 cup (60ml) ice water (more if needed)
For the lemon filling:
1 1/4 cups (250g) granulated sugar
1/4 cup (30g) cornstarch
1/4 teaspoon salt
1 1/2 cups (360ml) water
4 large egg yolks (reserve the whites for the meringue)
1/2 cup (120ml) freshly squeezed lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter
For the meringue:
4 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons (75g) granulated sugar
Instructions:
- Prepare the crust:
Preheat the oven to 375°F (190°C).
In a food processor, pulse the flour, sugar, and salt together.
Add the cold butter and pulse until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, until the dough starts to come together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll the dough out on a lightly floured surface to fit a 9-inch pie pan.
Press the dough into the pan, trimming any excess, and use a fork to poke a few holes in the bottom.
Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes.
Remove the parchment paper and weights, and bake for an additional 10 minutes or until golden. Set aside to cool. - Prepare the lemon filling:
In a medium saucepan, whisk together sugar, cornstarch, and salt.
Gradually add water, whisking to combine.
Place the saucepan over medium heat, stirring constantly, until the mixture thickens and starts to boil.
In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot mixture to the egg yolks to temper them, then return the egg yolk mixture to the saucepan.
Cook the mixture for 2-3 more minutes while continuing to stir.
Remove from heat, then stir in lemon juice, lemon zest, and butter. Set aside to cool slightly. - Prepare the meringue:
In a clean, dry bowl, beat the egg whites with vanilla extract and cream of tartar until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form. - Assemble the pie:
Pour the lemon filling into the cooled pie crust.
Spread the meringue over the filling, making sure to seal the edges to the crust to prevent shrinking.
Bake the pie at 350°F (175°C) for 10-15 minutes or until the meringue is golden brown. - Serve:
Allow the pie to cool to room temperature before slicing. The lemon filling will set as it cools.
Enjoy your homemade classic Lemon Meringue Pie!
