Lemon Meringue Pie Recipe

1. Prepare the Crust:

In a large bowl, mix the flour and salt. Add cold butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.

Slowly add ice water, one tablespoon at a time, until the dough starts to come together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish.

Trim the edges and flute them if desired. Poke the crust with a fork to prevent puffing, and bake for 12-15 minutes, or until lightly golden. Let it cool.

2. Make the Lemon Filling:

In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.

Whisk the egg yolks in a separate bowl, then gradually whisk in a small amount of the hot mixture to temper the eggs.

Pour the tempered egg mixture back into the saucepan, whisking continuously. Return to heat and cook for another 2 minutes.

Remove from heat, stir in lemon juice, lemon zest, and butter until smooth.

Pour the filling into the baked pie crust.

3. Prepare the Meringue:

In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.

Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form.

Add vanilla extract and beat until glossy.

4. Assemble and Bake:

Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.

Use the back of a spoon to create peaks and swirls on top of the meringue.

Bake the pie at 350°F (175°C) for 12-15 minutes or until the meringue is golden brown.

Let the pie cool at room temperature for 1-2 hours, then refrigerate for at least 3 hours before serving.

Enjoy your delightful homemade lemon meringue pie!