Description
Lemon Meringue Pie is a delightful dessert that combines a creamy, tangy lemon filling with a light, fluffy meringue topping. The contrast between the smooth, zesty filling and the crisp, airy meringue creates a sensory experience that is both refreshing and indulgent.
Ingredients
Scale
- For the crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1/4 teaspoon salt
- 1–2 tablespoons ice water
- For the lemon filling:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 ½ cups water
- 3 large egg yolks, beaten
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- For the meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, sugar, and salt for the crust. Cut in butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough comes together. Roll out and fit into a 9-inch pie pan.
- Bake the crust for 15-20 minutes or until golden brown. Remove and let cool.
- In a saucepan, whisk together sugar and cornstarch. Gradually add water and cook over medium heat until thickened, stirring constantly.
- Stir a small amount of the hot mixture into the beaten egg yolks, then return to the saucepan. Cook for 2 more minutes.
- Remove from heat and stir in lemon juice, zest, and butter until smooth. Pour into the baked crust.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Spread meringue over the lemon filling, sealing the edges. Bake for 10-12 minutes or until meringue is golden brown.
- Let cool completely before serving.
Notes
- This pie can be made a day in advance; store in the refrigerator.
- Leftover pie can be stored in an airtight container in the fridge for up to 3 days.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 25 grams
- Sodium: 150 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 70 milligrams
Keywords: Lemon Meringue Pie, dessert, tart, meringue, lemon filling, pie crust, baking, American dessert, citrus dessert, sweet and tart, homemade pie, classic dessert, summer dessert, refreshing dessert