Lemon Meringue Pie - recipeworldhub.online

Lemon Meringue Pie is a classic dessert with a crisp pastry crust, a tangy lemon custard filling, and a light, airy meringue topping that’s golden and fluffy. Here’s a detailed, step-by-step guide to making it perfectly at home.

Ingredients

For the Pie Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold, cubed
3–4 tablespoons ice water

For the Lemon Filling

1 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced (about 1/3 cup)
2 teaspoons lemon zest
2 tablespoons unsalted butter
4 large egg yolks, lightly beaten

For the Meringue

4 large egg whites
6 tablespoons granulated sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

Step-by-Step Directions

Step 1: Prepare the Pie Crust

In a bowl, combine flour and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until dough forms.
Flatten into a disk, wrap in plastic, and chill 30 minutes.

Step 2: Blind-Bake the Crust

Preheat oven to 375°F (190°C).
Roll out dough and line a 9-inch pie pan.
Prick bottom with a fork.
Line with parchment paper and fill with pie weights or dried beans.
Bake 15 minutes; remove weights and paper, bake another 5–7 minutes until lightly golden.
Cool slightly.

Step 3: Make the Lemon Filling

In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
Gradually stir in water, lemon juice, and lemon zest.
Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
Remove from heat.
Temper egg yolks: slowly whisk a few tablespoons of hot lemon mixture into yolks, then return all to the pan.
Cook 2 more minutes, stirring constantly.
Remove from heat and stir in butter until smooth.
Pour filling into baked pie crust.

Step 4: Prepare the Meringue

In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
Beat in vanilla.

Step 5: Top the Pie

Spread meringue over hot lemon filling, sealing edges to crust to prevent shrinking.
Use a spatula to create peaks for a golden finish.

Step 6: Bake the Pie

Bake at 350°F (175°C) for 10–12 minutes, or until meringue is golden brown.
Cool at room temperature for 1 hour, then refrigerate at least 2 hours before serving to set filling.

Tips for Perfect Lemon Meringue Pie

Meringue: Always use clean, grease-free bowls and beaters; even a little fat prevents stiff peaks.
Seal edges: Press meringue into crust edges to prevent shrinking.
Serving: Slice with a sharp knife dipped in hot water for clean slices.
Storage: Keep refrigerated; best eaten within 2–3 days.

Variations

Lime Meringue Pie: Substitute lime juice and zest for a tangy twist.
Flavored Meringue: Add a teaspoon of orange or almond extract instead of vanilla.
Individual Pies: Use tart shells for mini lemon meringue pies.