Lemon Meringue Pie
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs (or 1 store-bought pie crust)
1/4 cup sugar
1/2 cup unsalted butter, melted
For the lemon filling:
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups water
3 large egg yolks, lightly beaten
1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
2 tablespoons lemon zest
2 tablespoons unsalted butter
For the meringue:
4 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
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Instructions:
1. Make the crust:
Preheat the oven to 350°F (175°C).
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and moist.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Bake the crust in the preheated oven for 8-10 minutes or until golden brown.
Remove from the oven and set aside to cool.
2. Make the lemon filling:
In a medium saucepan, whisk together the sugar, flour, and salt.
Slowly add the water while whisking to combine.
Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil (about 5-7 minutes).
Once boiling, reduce the heat to low. Gradually pour a small amount of the hot mixture into the beaten egg yolks, whisking constantly, to temper the eggs.
Slowly whisk the egg mixture back into the saucepan with the remaining filling mixture.
Cook for 2 more minutes, stirring constantly, until it thickens to a pudding-like consistency.
Remove from the heat and stir in the lemon juice, lemon zest, and butter until smooth.
Pour the filling into the cooled pie crust.
3. Make the meringue:
In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy.
Add the vanilla extract and cream of tartar and continue beating until soft peaks form.
Gradually add the sugar, a tablespoon at a time, until stiff peaks form.
Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal it.
4. Bake the pie:
Bake the pie in the preheated oven at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
Remove from the oven and let it cool completely at room temperature. (You can also refrigerate it for a few hours before serving.)
5. Serve and enjoy:
Slice and serve your delicious homemade lemon meringue pie!
Enjoy your pie with that perfect combination of tart lemon, sweet filling, and fluffy meringue!
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