Classic Lemon Meringue Pie

Ingredients

• For the crust: For the crust:
• 1 1/4 cups (150g) all-purpose flour 1 1/4 cups (150g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 2-3 tablespoons ice water 2-3 tablespoons ice water
• For the lemon filling: For the lemon filling:
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 1/2 cups (355ml) water 1 1/2 cups (355ml) water
• 4 large egg yolks 4 large egg yolks
• 1 tablespoon lemon zest 1 tablespoon lemon zest
• 1/2 cup (120ml) freshly squeezed lemon juice 1/2 cup (120ml) freshly squeezed lemon juice
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• For the meringue topping: For the meringue topping:
• 4 large egg whites 4 large egg whites
• 1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 46g, 30g
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a food processor, combine the flour and salt for the crust. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together.
4. 4.
   Transfer the dough onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for 30 minutes.
5. 5.
   Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess.
6. 6.
   In a saucepan, whisk together the sugar, cornstarch, and salt for the lemon filling. Gradually whisk in the water until smooth.
7. 7.
   Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
8. 8.
   In a separate bowl, whisk the egg yolks. Gradually whisk in about half of the hot sugar mixture to temper the yolks, then pour the tempered yolks back into the saucepan.
9. 9.
   Cook the mixture for an additional 2 minutes, stirring constantly. Remove from heat and stir in the lemon zest, lemon juice, and butter until well combined.
10. 10.
    Pour the lemon filling into the prepared pie crust.
11. 11.
    In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.
12. 12.
    Gradually add the sugar and continue beating until stiff peaks form. Beat in the vanilla extract.
13. 13.
    Spread the meringue over the lemon filling, making sure to seal the edges.
14. 14.
    Bake the pie in the preheated oven for 12-15 minutes, or until the meringue is golden brown.
15. 15.
    Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Lemon zest — Make sure to use organic lemons for zesting to avoid any pesticide residue.
• Cornstarch — To prevent lumps in the lemon filling, mix the cornstarch with a small amount of water before adding it to the sugar mixture.
• Egg whites — Ensure that there are no traces of egg yolks in the whites, as even a small amount of yolk can prevent the whites from properly whipping.
• Butter — Use unsalted butter to have better control over the saltiness of the pie.

Tips & Tricks

• When rolling out the pie crust, dust the rolling pin with flour to prevent sticking.
• To achieve a higher meringue, make sure the egg whites are at room temperature before beating.
• For a decorative touch, use a piping bag to pipe the meringue onto the pie.
• Allow the pie to cool completely before slicing to ensure clean and neat slices.
• Store any leftovers in the refrigerator for up to 3 days.

Serving advice

Serve the Classic Lemon Meringue Pie chilled or at room temperature. For an extra touch, garnish each slice with a twist of lemon zest or a dollop of whipped cream.

Presentation advice

Present the pie on a decorative pie dish or serving platter. The golden brown meringue topping will be visually appealing against the vibrant yellow lemon filling. Consider adding a sprig of fresh mint or a dusting of powdered sugar for an elegant finishing touch.