Lemon Meringue Pie

🍋 Lemon Meringue Pie

Description

Lemon Meringue Pie is a classic dessert that beautifully balances sweet, tart, and airy textures. It features a buttery, flaky pie crust filled with silky lemon curd and topped with fluffy, golden-brown meringue. Every bite offers the perfect harmony of bright citrus flavor and creamy smoothness — a timeless favorite for holidays, summer gatherings, or whenever you crave a sunshine-filled treat.

🧁 Ingredients

For the Pie Crust:

• 1 ¼ cups all-purpose flour

• ½ cup (1 stick) unsalted butter, chilled and cubed

• ¼ tsp salt

• 3–4 tbsp ice water

For the Lemon Filling:

• 1 cup granulated sugar

• 2 tbsp all-purpose flour

• 3 tbsp cornstarch

• ¼ tsp salt

• 1 ½ cups water

• 2 lemons, juiced and zested

• 2 tbsp unsalted butter

• 4 large egg yolks (reserve the whites for meringue)

For the Meringue:

• 4 large egg whites

• ½ cup granulated sugar

• ¼ tsp cream of tartar (optional, for stability)

• ½ tsp vanilla extract

🍋 Instructions

Step 1: Prepare the Pie Crust

1. In a bowl, mix flour and salt. Cut in butter until crumbly.

2. Add ice water, 1 tablespoon at a time, mixing until dough forms.

3. Shape into a disc, wrap in plastic, and chill for 30 minutes.

4. Roll out and fit into a 9-inch pie pan. Trim and flute edges.

5. Prick bottom with a fork, line with parchment, and fill with pie weights.

6. Bake at 400°F (200°C) for 15 minutes, remove weights, and bake another 10 minutes until golden. Cool.

Step 2: Make the Lemon Filling

1. In a saucepan, whisk sugar, flour, cornstarch, and salt.

2. Stir in water, lemon juice, and zest. Cook over medium heat until thick and bubbly.

3. Gradually whisk half of the hot mixture into egg yolks (to temper).

4. Return all to saucepan; cook 2 minutes more.

5. Remove from heat and stir in butter.

6. Pour filling into the baked pie crust.

Step 3: Make the Meringue

1. In a clean bowl, beat egg whites with cream of tartar until soft peaks form.

2. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.

3. Beat in vanilla.

Step 4: Assemble & Bake

1. Spread meringue over hot lemon filling, sealing to crust edges.

2. Bake at 350°F (175°C) for 12–15 minutes until golden brown.

3. Cool for at least 1 hour, then refrigerate for 3–4 hours before serving.

🍽 Servings

• Serves: 8 slices

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Chill Time: 3 hours

• Total Time: ~4 hours

🧮 Nutritional Information (per serving)

(Approximate values)

🌿 Health Benefits

• 🍋 Lemon provides a rich source of vitamin C, which boosts immunity and supports skin health.

• 🍳 Eggs offer high-quality protein and essential amino acids.

• 🧈 Homemade preparation reduces processed sugar and preservatives.

• 🍰 When eaten in moderation, it’s a mood-lifting treat that satisfies sweet cravings naturally.

💡 Tips & Tricks

1. Use room-temperature eggs for fluffier meringue.

2. Seal the meringue to the crust edges to prevent shrinking.

3. Add meringue while filling is hot — it helps prevent weeping (water leakage).

4. Cool completely before cutting for neat slices.

5. Use fresh lemons — bottled juice lacks zest and aroma.

6. If possible, use a glass pie dish for even baking and easy visibility.

❓ Q&A Section

Q1: Why does my meringue weep or separate?

A: It’s usually from undercooking or moisture buildup. Always spread meringue over hot filling and bake until lightly golden.

Q2: Can I make this pie ahead of time?

A: Yes! Bake and refrigerate up to 1 day ahead. Avoid covering with plastic wrap (it can cause condensation); use a pie dome instead.

Q3: Can I use store-bought crust?

A: Absolutely. A pre-baked crust works perfectly if you’re short on time.

Q4: Can I make it dairy-free or gluten-free?

A:

• For dairy-free, substitute butter with coconut oil or vegan butter.

• For gluten-free, use a gluten-free pie crust and cornstarch-only filling.

Q5: How do I store leftovers?

A: Store in the refrigerator, uncovered or lightly tented with foil, for up to 3 days.