Absolutely! Let’s make a classic Lemon Meringue Pie—tangy, sweet, and topped with fluffy, golden meringue. I’ll give you a detailed, step-by-step recipe to get that perfect balance of crust, curd, and cloud-like meringue.
Ingredients (8 servings)
For the Crust (Pre-baked)
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1 ¼ cups all-purpose flour
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¼ cup granulated sugar
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½ tsp salt
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½ cup unsalted butter, cold and diced
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3–4 tbsp ice water
For the Lemon Filling
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1 cup granulated sugar
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3 tbsp cornstarch
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½ tsp salt
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1 ½ cups water
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3 large egg yolks, lightly beaten
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¼ cup unsalted butter
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½ cup freshly squeezed lemon juice (about 2–3 lemons)
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1 tsp lemon zest
For the Meringue
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3 large egg whites
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¼ tsp cream of tartar
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6 tbsp granulated sugar
Instructions
1. Make the Pie Crust
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Preheat oven to 190°C (375°F).
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In a bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
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Gradually add ice water, 1 tbsp at a time, until dough comes together.
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Roll out dough into a 9-inch pie pan.
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Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
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Bake for 15 minutes, remove weights and parchment, and bake 5–7 more minutes until lightly golden. Let cool.
2. Make the Lemon Filling
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In a medium saucepan, whisk sugar, cornstarch, and salt.
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Gradually stir in water and cook over medium heat until mixture thickens and boils. Boil 1 minute, stirring constantly.
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Temper egg yolks: slowly add a small amount of the hot mixture to the yolks, whisking constantly.
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Return the yolk mixture to the saucepan, cook 2 minutes, stirring constantly.
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Remove from heat and stir in butter, lemon juice, and zest. Mix until smooth.
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Pour filling into the cooled pie crust.
3. Make the Meringue
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Preheat oven to 180°C (350°F).
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In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
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Gradually add sugar, 1 tbsp at a time, until stiff peaks form.
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Spread meringue over lemon filling, sealing edges to crust to prevent shrinking.
4. Bake the Pie
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Bake for 10–15 minutes, or until meringue is golden brown.
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Cool at room temperature for 1 hour, then refrigerate at least 2–3 hours before serving.
5. Serve
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Slice carefully with a sharp knife.
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Optional: garnish with lemon zest or thin lemon slices.
💡 Tips for Perfect Lemon Meringue Pie
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Prevent weeping: Seal meringue edges to the crust to lock out filling moisture.
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Soft vs. crisp meringue: Bake just until golden for a soft peak, longer for a crisp top.
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Use fresh lemons: For the brightest flavor, fresh juice and zest are key.
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Cooling: Let the pie cool gradually to prevent cracking in the meringue.
If you want, I can also give a simplified “quick version” that uses a pre-baked crust and stovetop lemon curd to cut the total time to under an hour, still creamy and dreamy.