Lemon Meringue

This Lemon Meringue Pie combines the tanginess of fresh lemons with a velvety smooth filling and a light, airy meringue that’s perfectly toasted on top. The rich, buttery crust serves as the ideal base, offering a delightful contrast to the sweet and tart lemon curd. Achieving a beautifully browned meringue with soft peaks that don’t weep is key to creating the perfect bite of creamy, tart lemon balanced by the cloud-like sweetness of the meringue. This dessert makes a showstopping centerpiece for any meal, offering the perfect harmony of textures and flavors.

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 4-5 tablespoons ice water

For the lemon filling:

• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 1 1/2 cups water
• 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
• 1 tablespoon lemon zest
• 4 large egg yolks, beaten
• 2 tablespoons unsalted butter

For the meringue:

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

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Instructions:

Step 1: Prepare the Crust

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, and mix until the dough starts to come together. Be careful not to overwork the dough.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Blind Bake the Crust

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish.
3. Transfer the dough to the pie dish, trimming any excess around the edges, and prick the bottom with a fork.
4. Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans.
5. Bake for 15-20 minutes until the edges are lightly golden. Remove the parchment and weights, then bake for an additional 5 minutes to fully set the crust.
6. Let the crust cool completely.

Step 3: Make the Lemon Filling

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually whisk in the water, lemon juice, and lemon zest until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
4. Slowly whisk about 1/2 cup of the hot lemon mixture into the beaten egg yolks, tempering the eggs to avoid curdling.
5. Pour the egg mixture back into the saucepan and continue to cook for 2-3 minutes, stirring constantly.
6. Remove from heat and stir in the butter until melted and smooth.
7. Pour the lemon filling into the cooled pie crust.

Step 4: Make the Meringue

1. In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
2. Gradually add the sugar, one tablespoon at a time, and continue beating on high speed until stiff, glossy peaks form.
3. Spread the meringue over the lemon filling, ensuring it reaches the edges of the crust to prevent shrinking.
4. Use the back of a spoon to create peaks and swirls on the meringue.

Step 5: Bake the Pie

1. Preheat the oven to 350°F (175°C).
2. Bake the pie for 12-15 minutes, or until the meringue is golden brown.
3. Remove from the oven and let the pie cool completely at room temperature.
4. Refrigerate for at least 2 hours before serving.