When life hands you lemons, what better way to celebrate their zesty goodness than with a “Homemade Lemon Meringue Pie”? This classic dessert is a perfect harmony of sweet and tangy, with a luscious lemon filling and a billowy, toasted meringue topping. The bright, citrusy flavors of this pie bring a burst of sunshine to your table, making it an ideal treat for both everyday indulgence and special occasions. Whether you’re a seasoned baker or a pie novice, this recipe will guide you through the steps to create a Lemon Meringue Pie that’s as beautiful as it is delicious.
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Lemon Filling:
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 2 tablespoons unsalted butter
For the Meringue Topping:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions :
1. Prepare the Pie Crust:
- In a food processor, pulse together the all-purpose flour and salt. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, while pulsing until the dough begins to come together. Avoid over-mixing.
- Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
2. Roll Out the Dough:
- Preheat your oven to 425°F (220°C).
- Roll out the chilled pie crust on a floured surface to fit a 9-inch pie dish. Trim the excess, leaving a slight overhang. Prick the bottom of the crust with a fork to prevent bubbles.
3. Pre-Bake the Crust:
- Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for about 15 minutes.
- Remove the weights and parchment paper, and bake for an additional 5-10 minutes or until the crust is lightly golden. Let it cool while you prepare the lemon filling.
4. Make the Lemon Filling:
- In a saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in the water until the mixture is smooth.
- Over medium heat, cook the mixture while stirring constantly until it becomes thick and begins to bubble. This should take about 5-7 minutes.
- In a separate bowl, lightly beat the egg yolks. Slowly whisk in some of the hot sugar mixture to temper the eggs. Then, return the egg mixture to the saucepan.
- Cook, stirring continuously, for an additional 2 minutes. Remove from heat and stir in lemon zest, lemon juice, and unsalted butter until the mixture is well combined.
5. Assemble the Pie:
- Pour the lemon filling into the pre-baked pie crust, spreading it evenly.
6. Prepare the Meringue Topping:
- In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar and vanilla extract while continuing to beat until stiff, glossy peaks form.
7. Top with Meringue:
- Spoon the meringue over the lemon filling, spreading it all the way to the edges of the crust to seal the filling.
8. Bake and Brown the Meringue:
- Reduce the oven temperature to 350°F (175°C). Place the pie back in the oven and bake for about 10-15 minutes or until the meringue is golden brown.
9. Cool and Serve:
- Allow the pie to cool at room temperature before refrigerating it. This will help set the lemon filling.
Homemade Lemon Meringue Pie is a zesty and delightful dessert that will brighten up your table. This pie is a celebration of the classic flavors we all love, with a tender, flaky crust, luscious lemon filling, and a billowy, golden-brown meringue topping.
Whether it adorns your family gatherings or serves as the focal point,