Luscious Lemon Meringue Pie
Indulge in the tangy-sweet perfection of this Luscious Lemon Meringue Pie, a timeless classic that combines a buttery, flaky homemade crust with a vibrant lemon filling and a cloud-like toasted meringue topping. Crafted from fresh lemon juice and zest, the silky filling balances just the right amount of tartness with sweetness, while the meringue, whipped to airy peaks and delicately browned, crowns the pie with elegance. With its buttery base, zesty core, and pillowy topping, this dessert is perfect for celebrations, family dinners, or a refreshing treat anytime. Whether you're a seasoned baker or a pie-making beginner, this recipe is easy to follow, making it accessible yet show-stopping. Perfectly chilled and sliceable, it's the ultimate summer dessert or a stunning centerpiece for any occasion.
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Ingredients
- 1.25 cups All-purpose flour
- 1 tablespoons Granulated sugar (for crust)
- 0.5 cups Unsalted butter, chilled and cubed
- 3 tablespoons Cold water
- 1 cups Granulated sugar (for filling)
- 0.25 cups Cornstarch
- 0.25 teaspoons Salt
- 1.5 cups Water
- 4 large Egg yolks, lightly beaten
- 0.5 cups Fresh lemon juice
- 1 tablespoons Lemon zest
- 2 tablespoons Unsalted butter (for filling)
- 4 large Egg whites
- 0.25 teaspoons Cream of tartar
- 0.5 cups Granulated sugar (for meringue)
- 0.5 teaspoons Vanilla extract
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
For the crust, mix the flour and 1 tablespoon of granulated sugar in a bowl. Cut in the chilled cubes of butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 3
Gradually add cold water, 1 tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 4
Roll the chilled dough out on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it gently into the sides. Trim any excess and flute the edges as desired.
Step 5
Poke the bottom of the crust with a fork to prevent puffing, then line it with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes. Let cool completely.
Step 6
To make the filling, combine 1 cup of granulated sugar, cornstarch, salt, and water in a medium saucepan over medium heat. Cook while stirring until the mixture thickens and starts to bubble.
Step 7
Slowly whisk half of the hot mixture into the beaten egg yolks to temper them, then pour the yolk mixture back into the saucepan. Cook for 2 more minutes, stirring constantly.
Step 8
Remove the saucepan from heat and stir in lemon juice, lemon zest, and 2 tablespoons of butter until smooth. Pour the filling into the cooled pie crust.
Step 9
For the meringue, beat the egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Gradually add the 0.5 cups of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla extract.
Step 10
Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking. Use a spatula to create peaks for a decorative effect.
Step 11
Bake in the preheated oven at 375°F (190°C) for 10-12 minutes, or until the meringue is golden brown. Keep a close eye to avoid burning.
Step 12
Let the pie cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving.
Nutrition Facts
| Serving size | (1378.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3270.7 |
| Total Fat 138.8g | 0% |
| Saturated Fat 82.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1056.3mg | 0% |
| Sodium 879.9mg | 0% |
| Total Carbohydrate 476.7g | 0% |
| Dietary Fiber 5.7g | 0% |
| Total Sugars 336.1g | |
| Protein 42.2g | 0% |
| Vitamin D 86IU | 0% |
| Calcium 130.3mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 716.9mg | 0% |
Source of Calories