Classic Lemon Meringue Pie

• All-purpose flour2.5 cups
• Unsalted butter, cold and cubed1 cup
• Ice water6-8 tablespoons
• Granulated sugar1.5 cups
• Cornstarch1/2 cup
• Egg yolks4 large
• Lemon zest2 tablespoons
• Lemon juice, fresh3/4 cup
• Butter, unsalted2 tablespoons
• Egg whites4 large
• Cream of tartar1/2 teaspoon
• Salt1/4 teaspoon

Steps

1. 1

   Prepare the pie crust: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Form into a disk, wrap, and chill for at least 30 minutes.

2. 2

   Roll out dough and fit into a 9-inch pie plate. Crimp edges. Prick bottom with a fork. Blind bake the crust at 375°F (190°C) for 15-20 minutes, or until lightly golden. Let cool.

3. 3

   Make the lemon filling: In a saucepan, whisk together sugar and cornstarch. Gradually whisk in water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until thickened and bubbly.

4. 4

   Temper the egg yolks: In a small bowl, whisk egg yolks. Slowly ladle about 1 cup of the hot lemon mixture into the yolks, whisking constantly. Pour the tempered yolk mixture back into the saucepan with the remaining lemon mixture.

5. 5

   Cook the filling: Return the saucepan to medium-low heat and cook, stirring constantly, for 2-3 minutes more, until thickened. Remove from heat and stir in 2 tablespoons of butter until melted and smooth. Pour the hot filling into the cooled pie crust.

6. 6

   Make the meringue: In a clean, dry bowl, beat egg whites with cream of tartar and salt until soft peaks form.

7. 7

   Gradually add the remaining 1 cup of sugar, beating on high speed until stiff, glossy peaks form. Spread the meringue over the hot lemon filling, ensuring it touches the crust all around to prevent shrinking.

8. 8

   Bake the pie at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown. Let the pie cool completely on a wire rack for several hours before serving.

Share this recipe