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Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 3-4 tablespoons ice water
For the Lemon Filling:
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, beaten
- 1 tablespoon unsalted butter
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions:
For the Pie Crust:
- In a food processor, combine the flour, sugar, and chilled butter until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll out the dough and place it in a 9-inch pie dish. Trim the edges and crimp as desired. Prick the bottom with a fork.
- Preheat the oven to 375°F (190°C). Blind bake the crust for about 15 minutes or until lightly golden. Let it cool.
For the Lemon Filling:
- In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, whisking to avoid lumps.
- Cook over medium heat, stirring constantly until the mixture thickens.
- Remove from heat. Gradually whisk in beaten egg yolks.
- Return to heat and cook for 2 minutes, stirring constantly.
- Remove from heat and stir in butter, lemon juice, and lemon zest.
- Pour the lemon filling into the baked pie crust.
For the Meringue:
- In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
- Beat in vanilla extract.
- Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking.
Baking:
- Bake the pie at 350°F (175°C) for about 12-15 minutes or until the meringue is golden.
- Allow the pie to cool completely before slicing.
Enjoy your Homemade Lemon Meringue Pie!
