Here’s a classic recipe for Perfect Lemon Meringue Pie:
### Ingredients
#### For the Pie Crust:
– 1 ½ cups all-purpose flour
– ¼ teaspoon salt
– ½ cup unsalted butter, cold and cubed
– 4-5 tablespoons ice water
#### For the Lemon Filling:
– 1 ½ cups granulated sugar
– 1 ½ cups water
– ½ cup cornstarch
– ¼ teaspoon salt
– 4 large egg yolks, beaten
– 2 tablespoons unsalted butter
– ½ cup freshly squeezed lemon juice (about 2-3 lemons)
– 1 tablespoon lemon zest
#### For the Meringue:
– 4 large egg whites
– ½ teaspoon cream of tartar
– ½ cup granulated sugar
### Instructions
#### For the Pie Crust:
1. **Preheat the Oven**: Preheat your oven to 425°F (220°C).
2. **Prepare the Crust**: In a medium bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together.
3. **Roll Out the Dough**: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim the edges, and crimp as desired.
4. **Blind Bake the Crust**: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for another 5-7 minutes until lightly golden. Let cool.
#### For the Lemon Filling:
1. **Combine Dry Ingredients**: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. **Cook the Mixture**: Gradually stir in the water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1-2 minutes.
3. **Temper the Egg Yolks**: Gradually whisk about 1 cup of the hot mixture into the beaten egg yolks, then return the egg mixture to the saucepan. Cook for another 2 minutes, stirring constantly, then remove from heat.
4. **Add Lemon and Butter**: Stir in the butter, lemon juice, and lemon zest until smooth. Pour the filling into the baked pie crust.
#### For the Meringue:
1. **Preheat the Oven**: If not still hot, preheat the oven to 350°F (175°C).
2. **Beat the Egg Whites**: In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff peaks form and the sugar is dissolved.
3. **Top the Pie**: Spread the meringue over the hot lemon filling, making sure to seal the edges to the crust to prevent shrinking.
4. **Bake the Pie**: Bake for 10-12 minutes, or until the meringue is golden brown. Cool the pie completely before serving.
Enjoy your Perfect Lemon Meringue Pie!