Description
A delicious lemon meringue pie with a flaky crust and fluffy meringue topping.
Ingredients
Scale
- 1¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon fine sea salt
- ½ cup unsalted butter (very cold and cut into small cubes)
- 4 to 6 tablespoons ice water
- 1½ cups granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon fine sea salt
- 1½ cups water
- 5 large egg yolks
- ½ cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 2 tablespoons unsalted butter
- 5 large egg whites
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F.
- Make the crust dough: In a bowl, stir together flour, sugar, and salt. Cut in the cold butter until pea-sized. Add 4 tablespoons ice water and mix. Add more water 1 tablespoon at a time only if needed.
- Chill the dough for 30 minutes, wrapped.
- Roll and shape: Roll into a 12-inch circle and fit into a 9-inch pie dish. Trim and crimp edges.
- Blind bake: Line with parchment and fill with pie weights. Bake 15 minutes. Remove weights and parchment, prick bottom lightly, and bake 10 to 12 minutes more until lightly golden.
- Start the lemon filling: In a saucepan, whisk sugar, cornstarch, and salt. Slowly whisk in water until smooth.
- Cook until thick: Place over medium heat and whisk constantly. When it bubbles, cook 1 minute while whisking.
- Temper yolks: Whisk egg yolks in a bowl. Slowly whisk in about ½ cup hot mixture. Pour yolk mixture back into saucepan.
- Finish filling: Cook 2 minutes, whisking. Remove from heat and stir in lemon juice, zest, and butter.
- Fill the crust: Pour hot lemon filling into the baked crust and smooth the top.
- Make the meringue: Beat egg whites and cream of tartar until foamy, then to soft peaks. Add sugar 1 tablespoon at a time while beating. Continue until stiff peaks form. Beat in vanilla.
- Top the pie: Spoon meringue over hot filling, sealing to the crust edge. Swirl into peaks with a spoon.
- Bake: Lower oven to 350°F and bake 12 to 15 minutes, until lightly golden.
- Cool and chill: Cool at room temperature 1 hour, then refrigerate at least 4 hours before slicing.
Notes
- For best results, ensure the butter is very cold before mixing into the flour mixture.
- The pie can be garnished with additional lemon zest or fresh berries if desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg