Homemade Lemon Meringue Pie

 

Here’s a classic homemade lemon meringue pie recipe with a buttery crust, tangy lemon filling, and fluffy meringue topping!

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Ingredients

For the pie crust:

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, chilled and cubed
• 3-4 tbsp ice water

For the lemon filling:

• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 ½ cups water
• 4 large egg yolks (save the whites for the meringue)
• ½ cup freshly squeezed lemon juice (about 3-4 lemons)
• 1 tbsp lemon zest
• 2 tbsp unsalted butter

For the meringue:

• 4 large egg whites
• ¼ tsp cream of tartar
• ½ cup granulated sugar
• ½ tsp vanilla extract

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Instructions

Step 1: Prepare the Pie Crust

1. In a bowl, mix flour and salt. Cut in butter using a pastry cutter or fork until it resembles coarse crumbs.
2. Add ice water, 1 tbsp at a time, and mix until the dough comes together.
3. Roll out the dough on a floured surface and fit it into a 9-inch pie pan.
4. Trim and flute the edges, then chill for 30 minutes.
5. Preheat oven to 375°F (190°C). Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
6. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden. Let cool.

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Step 2: Make the Lemon Filling

1. In a saucepan, whisk sugar and cornstarch. Add water and cook over medium heat, stirring until thickened.
2. In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot mixture to temper the yolks, then pour back into the saucepan.
3. Stir in lemon juice, zest, and butter. Cook for 2 minutes, then remove from heat.
4. Pour the lemon filling into the baked crust.

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Step 3: Make the Meringue

1. Preheat oven to 350°F (175°C).
2. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.
3. Gradually add sugar while beating until glossy, stiff peaks form. Beat in vanilla.
4. Spread the meringue over the warm filling, sealing the edges to prevent shrinking.

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Step 4: Bake and Serve

1. Bake for 10-15 minutes, or until the meringue is golden brown.
2. Let the pie cool at room temperature, then chill for at least 4 hours before slicing.

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Enjoy your homemade lemon meringue pie! Would you like any adjustments?