Lemon meringue pie is a classic dessert that is both simple to make and delicious to eat. It's perfect for those days when you want to make something sweet, but don't have a lot of time. The combination of tart lemon curd and fluffy meringue is a classic pairing that is sure to please even the pickiest of eaters. If you're looking for a delicious and easy dessert recipe, then this is it.
Ingredients
For the crust:
-1 1/2 cups all-purpose flour
-1/2 teaspoon salt
-1/2 cup (1 stick) cold unsalted butter, cut into small pieces
-3 to 4 tablespoons ice water
For the filling:
-1 cup sugar
-3 tablespoons cornstarch
-1/4 teaspoon salt
-1 1/2 cups water
-2 large eggs
-2 tablespoons butter
-2 tablespoons freshly squeezed lemon juice
-1 teaspoon grated lemon zest
-1 teaspoon vanilla extract
For the meringue:
-3 large egg whites
-3 tablespoons sugar
Instructions
Making the Crust
Begin by preheating the oven to 375°F. In a medium bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender, or rub it in with your fingertips, until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least an hour.
Once the dough has chilled, roll it out on a lightly floured surface until it is about 1/8-inch thick. Carefully transfer the dough to a 9-inch pie plate, pressing it into the bottom and sides. Trim off the excess, and crimp the edges using your fingers or a fork. Place the pie plate on a baking sheet and bake for 15 to 20 minutes, or until the crust is golden brown.
Making the Filling
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water, stirring until the mixture is free of lumps. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once the mixture has boiled, reduce the heat to low and simmer for 2 minutes. Remove the pan from the heat and let cool for 5 minutes.
In a small bowl, whisk together the eggs. Gradually whisk in a cup of the hot filling mixture, whisking constantly. Pour the egg mixture back into the saucepan and place over medium heat. Cook, stirring constantly, until the mixture thickens and boils. Remove the pan from the heat, whisk in the butter, lemon juice, lemon zest, and vanilla extract. Pour the filling into the prepared crust.
Making the Meringue
In the bowl of a stand mixer, beat the egg whites until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, and beat until stiff peaks form. Spread the meringue over the top of the pie, making sure it touches the edges of the crust. Bake for 15 to 20 minutes, or until the meringue is golden brown.
Enjoy!
Once the pie is done baking, let it cool completely before slicing and serving. Serve chilled or at room temperature for a delicious dessert. Enjoy!
