Deliciously Tangy: Mastering the Perfect Lemon Meringue Pie

Embrace the Zest: Lemon Meringue Pie Recipe

There's something magically nostalgic about a perfectly crafted lemon meringue pie. The sharp tang of lemon, balanced by the sweet, airy meringue, is a combination that's hard to resist. Whether you're a seasoned baker or just starting, this pie is a must-try.

Ingredients:

• For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup ice water
  • Pinch of salt

• For the Filling:

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten

• For the Meringue:

  • 4 egg whites
  • 6 tablespoons sugar

Instructions:

1. Crust Preparation:

   • In a bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until the dough forms.
   • Roll out the dough on a floured surface. Line a 9-inch pie pan with the dough.

2. Preheat & Bake:

   • Preheat your oven to 350°F (175°C). Bake the crust for 15 minutes.

3. Prepare the Filling:

   • In a saucepan, combine sugar, cornstarch, and salt. Stir in water, lemon juice, and zest. Cook over medium-high heat, stirring frequently until the mixture comes to a boil.
   • Stir in butter. Gradually whisk in egg yolks, cook for 2 more minutes. Pour filling into baked crust.

4. Meringue Magic:

   • Whisk egg whites until soft peaks form. Gradually add sugar, and continue whisking until stiff peaks form.
   • Spread meringue over the pie, sealing the edges.

5. Final Bake:

   • Bake for 10 minutes, or until meringue is golden brown. Let cool before serving.

Enjoy a slice of this delightful pie that perfectly balances tangy and sweet flavors.