Lemon Meringue Pie
Ingredients:
1 (9-inch) unbaked pie crust (store-bought or homemade)
1 ¼ cups all-purpose flour
½ cup cold unsalted butter (cubed)
¼ tsp salt
3–4 tbsp ice water
1 cup granulated sugar
2 tbsp all-purpose flour
3 tbsp cornstarch
¼ tsp salt
1 ½ cups water
2 lemons (zest and juice – about ½ cup juice)
2 tbsp unsalted butter
4 large egg yolks (save whites for meringue)
4 large egg whites
¼ tsp cream of tartar
½ cup granulated sugar
½ tsp vanilla extract (optional)
Instructions:
Preheat oven to 375°F (190°C).
Roll out crust into a 9-inch pie dish.
Prick bottom with fork.
Bake 10–15 minutes until lightly golden.
Set aside.
In a saucepan, whisk sugar, flour, cornstarch, and salt.
Gradually whisk in water.
Cook over medium heat, stirring constantly, until thick and bubbly.
Stir in lemon zest, lemon juice, and butter.
Beat egg yolks in a bowl. Slowly add a little hot mixture to yolks (to temper).
Pour yolk mixture back into saucepan.
Cook 2–3 more minutes until thick.
Pour filling into baked crust.
Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff glossy peaks form.
Mix in vanilla if using.
Spread meringue over hot filling, sealing edges to crust.
Bake at 350°F (175°C) for 10–15 minutes until meringue is golden brown.
Let cool at room temperature for 1 hour.
Refrigerate at least 3 hours before slicing.
