Lemon Meringue Pie Recipe
Tart Lemon Filling, topped with a toasted Meringue
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Ingredients
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Pie Crust
Lemon Filling
Meringue Topping
Method
Pie Crust
- 1
Prepare the Pie Crust
In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 3
Chill the Dough
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Lemon Filling
- 5
Combine Ingredients
In a medium saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat, stirring constantly until it thickens and comes to a boil.
- 6
Add Lemon Juice and Zest
Remove from heat and stir in the lemon juice and lemon zest.
- 7
- 8
Meringue Topping
- 9
Beat the Egg Whites
In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- 10
Add Sugar Gradually
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the mixture is glossy.
- 11
Add Vanilla
Add the vanilla extract and beat for an additional 30 seconds.
- 12
Top the Pie
Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking. Use the back of a spoon to create peaks.
- 13
Toast the Meringue
Bake the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the meringue is golden brown. Let cool before serving.
