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Lemon Meringue Pie is a beloved classic dessert that has captured the hearts and taste buds of many for generations. This delightful pie is not only a feast for the eyes with its golden peaks of meringue but also a harmonious blend of flavors that dance on the palate. The sharp tanginess of the lemon filling perfectly complements the sweet, airy meringue, all nestled in a buttery, flaky crust. It’s this balance of flavors and textures that makes Lemon Meringue Pie a staple at gatherings, celebrations, and family dinners.

Ultimate Lemon Meringue Pie – Tangy & Dreamy!

Discover the joy of making the Ultimate Lemon Meringue Pie, a delightful dessert that combines a buttery, flaky crust with a tangy lemon filling and fluffy meringue topping. This classic recipe guides you step-by-step, from crafting the perfect pie crust to mastering the airy meringue. Using fresh ingredients ensures vibrant flavors, making every slice a hit at gatherings. Impress your friends and family with this stunning, delicious pie that’s sure to become a favorite treat!
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Ingredients
  

For the crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and cubed

¼ cup granulated sugar

1/4 teaspoon salt

1 cold egg yolk

2-4 tablespoons ice water

For the lemon filling:

1 cup granulated sugar

2 tablespoons cornstarch

1 ½ cups water

3 large egg yolks, lightly beaten

Zest of 2 lemons

½ cup fresh lemon juice (about 2-3 lemons)

2 tablespoons unsalted butter

A pinch of salt

For the meringue:

3 large egg whites

¼ teaspoon cream of tartar

½ cup granulated sugar

1 teaspoon vanilla extract

Instructions
 

Prepare the crust:

    - Preheat the oven to 350°F (175°C).

      - In a bowl, mix flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.

        - In a separate bowl, whisk together the egg yolk and ice water. Gradually add to the flour mixture until a dough forms.

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

            - Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie plate. Press the dough into the plate and trim the edges. Prick the bottom with a fork and chill for another 15 minutes.

              - Bake the crust for about 15 minutes or until lightly golden. Let it cool completely.

                Make the lemon filling:

                  - In a saucepan, whisk together sugar and cornstarch. Gradually stir in 1 ½ cups of water.

                    - Cook over medium heat, stirring constantly until the mixture begins to thicken and bubble.

                      - Slowly whisk a small amount of the hot mixture into the beaten egg yolks, then add the egg yolk mixture back into the saucepan. Stir in lemon zest, lemon juice, butter, and salt. Continue cooking for another 2 minutes until thickened.

                        - Pour the filling into the cooled pie crust and spread it evenly.

                          Prepare the meringue:

                            - In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in vanilla extract.

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

                                Bake the pie:

                                  - Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.

                                    - Let the pie cool at room temperature before refrigerating for at least 2 hours to set.

                                      Serve:

                                        - Slice the pie, serve chilled, and enjoy the tangy pop of lemon paired with dreamy meringue!

                                          Prep Time, Total Time, Servings: 30 minutes | 1 hour | 8 servings