Lemon Meringue Pie Recipe

Preparation

1. 1

   Make the Pie Crust

   In a bowl, mix the flour and granulated sugar. Add the cold butter and water, mixing until a dough forms. Press into a pie dish and chill for 30 minutes.

2. 2

   Pre-bake the Crust

   Preheat the oven to 350°F (175°C). Bake the crust for 20 minutes or until lightly golden.

3. 3

   Prepare the Lemon Filling

   In a saucepan, combine lemon juice, lemon zest, sugar, cornstarch, and a pinch of salt over medium heat. Stir until thickened. Remove from heat and whisk in egg yolks.

4. 4

   Fill the Crust

   Pour the lemon filling into the pre-baked crust and spread evenly.

5. 5

   Make the Meringue

   In a bowl, beat the egg whites until foamy. Add cream of tartar and continue beating until stiff peaks form. Gradually add powdered sugar while beating.

6. 6

   Top with Meringue

   Spread the meringue over the lemon filling, sealing the edges. Use a spatula to create peaks.

7. 7

   Bake the Pie

   Bake at 350°F (175°C) for 10-12 minutes until the meringue is golden.

8. 8

   Prepare the Pistachio Crumble

   In a food processor, pulse the pistachios until finely chopped. Combine with melted butter and a pinch of salt, then spread on a baking sheet. Bake for 5-7 minutes until toasted.

9. 9

   Make Chantilly Cream

   Whip the heavy cream until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form.

10. 10

    Serve

    Allow the pie to cool for at least an hour. Serve slices topped with pistachio crumble and a dollop of chantilly cream.