Fall Pies - Lemon Meringue Recipe

Lemon Meringue Pie Preparation

1. 1

   Prepare the Pie Crust

   In a large bowl, mix the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cold water a tablespoon at a time until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. 2

   Pre-bake the Crust

   Preheat the oven to 425°F (220°C). Roll out the dough on a floured surface and transfer it to a pie dish. Crimp the edges and poke holes in the bottom with a fork. Bake for 10-12 minutes until lightly golden. Allow to cool.

3. 3

   Make the Lemon Curd

   In a saucepan, whisk together the eggs, sugar, lemon juice, lemon zest, and cornstarch. Cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat and let cool slightly.

4. 4

   Assemble the Pie

   Pour the lemon curd into the cooled pie crust, spreading it evenly.

5. 5

   Make the Meringue

   In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Spread the meringue over the lemon curd, sealing the edges.

6. 6

   Bake the Meringue

   Bake the pie at 350°F (175°C) for 10-12 minutes, until the meringue is golden brown. Allow to cool before slicing.