CLASSIC LEMON MERINGUE PIE
INGREDIENTS:
FOR THE PIE CRUST:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1/2 teaspoon salt
4-5 tablespoons ice water
FOR THE LEMON FILLING:
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, zested and juiced (about 1/4 cup juice)
2 large eggs
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
FOR THE MERINGUE TOPPING:
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
INSTRUCTIONS:
PIE CRUST:
Prepare the Pie Crust:
In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, mixing just until the dough comes together. Be careful not to overwork the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out the Dough:
On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges with a fork or your fingers.
Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights. Bake for another 5-7 minutes until the crust is golden brown. Set aside.
LEMON FILLING:
Prepare the Lemon Filling:
In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the water until smooth.
Add the lemon zest, lemon juice, eggs, and egg yolks. Stir constantly over medium heat until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly.
Remove from heat and stir in the butter and vanilla extract. Set aside to cool slightly.
Fill the Pie Crust:
Pour the lemon filling into the baked pie crust. Set aside to cool completely.
MERINGUE TOPPING:
Prepare the Meringue:
In a large bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
Gradually add the sugar, beating until stiff peaks form. Stir in the vanilla extract.
Top the Pie:
Spread the meringue over the cooled lemon filling, sealing the edges to the crust to prevent weeping. Use a spoon or a piping bag to create peaks on the meringue.
Bake the Meringue:
Preheat your oven to 350°F (175°C). Bake the pie for 10-12 minutes until the meringue is golden brown. Watch carefully to avoid overbrowning.
SERVING SUGGESTIONS:
Serve the CLASSIC LEMON MERINGUE PIE chilled, garnished with a sprinkle of lemon zest or a dollop of whipped cream.
Pair with a cup of tea or coffee for a delightful dessert experience.