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Ingredients
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Crust
Lemon Filling
Meringue Topping
Method
Crust Preparation
- 1
Make the Pie Crust
In a bowl, combine flour, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- 2
- 3
Pre-Bake the Crust
Preheat the oven to 350°F (175°C). Place pie weights or dried beans on parchment paper in the crust. Bake for 15 minutes, then remove weights and bake for an additional 10 minutes until golden. Let cool.
Lemon Filling Preparation
- 4
Combine Ingredients
In a saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat until it thickens and bubbles.
- 5
Add Lemon and Egg Yolks
Remove from heat and whisk in lemon juice, lemon zest, and butter. In a separate bowl, beat egg yolks and gradually whisk into the lemon mixture.
- 6
Cook the Filling
Return the saucepan to the heat and cook for an additional 2 minutes, stirring continuously until thickened.
- 7
Fill the Crust
Pour the lemon filling into the pre-baked pie crust and spread evenly.
Meringue Preparation
- 8
Beat Egg Whites
In a clean mixing bowl, beat egg whites with cream of tartar on medium speed until soft peaks form.
- 9
Add Sugar Gradually
Gradually add granulated sugar while continuing to beat until stiff peaks form and the meringue is glossy.
- 10
Spread the Meringue
Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking.
- 11
Bake the Pie
Bake the pie in a preheated oven at 350°F (175°C) for 10-12 minutes or until the meringue is golden brown. Let cool before serving.
