Absolutely! Here’s a detailed, foolproof recipe for Lemon Meringue Pie that balances tangy lemon filling, fluffy meringue, and a crisp crust.
Ingredients
For the crust (1 9-inch pie crust):
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into small cubes
- 3–4 tablespoons ice water
For the lemon filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 lemons, juiced (about ½ cup)
- 2 teaspoons lemon zest
- 3 egg yolks, lightly beaten
- 2 tablespoons unsalted butter
For the meringue:
- 3 egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
Instructions
1. Make the crust
- Preheat oven to 425°F (220°C).
- In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time, mixing until dough just comes together.
- Roll dough into a circle and place into a 9-inch pie pan. Trim and crimp edges.
- Line crust with parchment paper and fill with pie weights or dried beans.
- Bake 12–15 minutes, remove weights and parchment, bake 5–7 more minutes until golden. Let cool.
2. Make the lemon filling
- In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
- Stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until mixture comes to a boil.
- Stir in a small amount of the hot mixture into beaten egg yolks (tempering) to prevent curdling, then return everything to the saucepan.
- Bring to a gentle boil and cook for 2 more minutes until thickened.
- Remove from heat and stir in butter. Pour filling into the baked crust.
3. Make the meringue
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
4. Assemble and bake
- Spread meringue over hot lemon filling, sealing edges to prevent shrinking.
- Bake at 350°F (175°C) for 10–15 minutes, or until meringue is golden brown.
- Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving.
✅ Tips for success:
- Make sure the meringue completely covers the lemon filling edges to prevent weeping.
- Use fresh lemon juice for the best flavor.
- Cool the pie gradually; avoid rapid cooling to prevent cracking.
If you want, I can also give you a shortcut version using store-bought crust that is just as delicious but faster.
Do you want the shortcut version too?
