Ultimate Lemon Meringue Pie – Tangy & Dreamy!

Embark on a culinary adventure as we explore the delightful creation of the Ultimate Lemon Meringue Pie. This classic dessert is renowned for its harmonious balance of tangy lemon filling, fluffy meringue, and a buttery crust. Lemon meringue pie has a storied history, believed to have originated in the 19th century and has since become a beloved staple in many households. It seamlessly combines the boldness of citrus with the lightness of meringue, creating a dessert that is both refreshing and indulgent.

Ultimate Lemon Meringue Pie – Tangy & Dreamy!

Discover the secrets to making the Ultimate Lemon Meringue Pie, a dessert that beautifully balances tangy lemon filling, fluffy meringue, and a buttery crust. Perfect for family gatherings or special occasions, this pie impresses with its vibrant flavors and stunning appearance. Learn the essential techniques for achieving a flaky crust, a creamy lemon filling, and an airy meringue topping. With step-by-step instructions, you’ll be creating this classic dessert with ease. Get ready to delight your taste buds!

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Ingredients

For the Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and diced

¼ cup granulated sugar

1/4 teaspoon salt

1 large egg yolk

3 to 4 tablespoons ice water

For the Lemon Filling:

1 cup granulated sugar

2 tablespoons cornstarch

1 ½ cups water

4 large egg yolks, beaten

1 tablespoon unsalted butter

1/2 cup freshly squeezed lemon juice (about 3-4 lemons)

Zest of 2 lemons

1/4 teaspoon salt

For the Meringue:

4 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

1 teaspoon vanilla extract

Instructions

For the Crust:

Prepare the Dough: In a mixing bowl, combine the flour, sugar, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Add Egg Yolk and Water: Mix in the egg yolk. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

Chill: Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll the Dough: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie plate. Place the rolled dough into the pan and trim the excess. Poke the bottom with a fork to prevent bubbling.

Pre-bake the Crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10 minutes until golden. Allow to cool.

For the Lemon Filling:

Mix Dry Ingredients: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water until smooth.

Cook the Mixture: Cook over medium heat, stirring constantly until thickened and bubbly. Reduce heat and whisk a small amount of the hot mixture into the beaten egg yolks, then whisk the egg yolks back into the saucepan.

Add Lemon and Butter: Stir in lemon juice, zest, and butter. Continue cooking for about 1-2 minutes until the mixture is thick. Remove from heat and pour it into the baked pie crust.

For the Meringue:

Whip Egg Whites: In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.

Add Sugar: Gradually add sugar while beating until stiff peaks form. Beat in vanilla extract.

Top the Pie: Spoon the meringue over the hot lemon filling, spreading it to the edges to seal.

Bake Meringue: Bake in the preheated oven at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.

Final Steps:

Cool Down: Remove the pie from the oven and let it cool at room temperature for at least 1 hour before refrigerating for at least 4 hours or overnight to set fully.

Serve: Slice and enjoy this tangy and dreamy Ultimate Lemon Meringue Pie!

Prep Time, Total Time, Servings:

| 30 mins | 2 hrs | 8 servings |