Here’s a classic recipe for Perfect Lemon Meringue Pie:<\/p>\n
### Ingredients<\/p>\n
#### For the Pie Crust:
\n– 1 \u00bd cups all-purpose flour
\n– \u00bc teaspoon salt
\n– \u00bd cup unsalted butter, cold and cubed
\n– 4-5 tablespoons ice water<\/p>\n
#### For the Lemon Filling:
\n– 1 \u00bd cups granulated sugar
\n– 1 \u00bd cups water
\n– \u00bd cup cornstarch
\n– \u00bc teaspoon salt
\n– 4 large egg yolks, beaten
\n– 2 tablespoons unsalted butter
\n– \u00bd cup freshly squeezed lemon juice (about 2-3 lemons)
\n– 1 tablespoon lemon zest<\/p>\n
#### For the Meringue:
\n– 4 large egg whites
\n– \u00bd teaspoon cream of tartar
\n– \u00bd cup granulated sugar<\/p>\n
### Instructions<\/p>\n
#### For the Pie Crust:
\n1. **Preheat the Oven**: Preheat your oven to 425\u00b0F (220\u00b0C).<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
#### For the Lemon Filling:
\n1. **Combine Dry Ingredients**: In a medium saucepan, whisk together the sugar, cornstarch, and salt.<\/p>\n
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.<\/p>\n
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.<\/p>\n
4. **Add Lemon and Butter**: Stir in the butter, lemon juice, and lemon zest until smooth. Pour the filling into the baked pie crust.<\/p>\n
#### For the Meringue:
\n1. **Preheat the Oven**: If not still hot, preheat the oven to 350\u00b0F (175\u00b0C).<\/p>\n
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.<\/p>\n
3. **Top the Pie**: Spread the meringue over the hot lemon filling, making sure to seal the edges to the crust to prevent shrinking.<\/p>\n
4. **Bake the Pie**: Bake for 10-12 minutes, or until the meringue is golden brown. Cool the pie completely before serving.<\/p>\n
Enjoy your Perfect Lemon Meringue Pie!<\/p>\n","protected":false},"excerpt":{"rendered":"
Here’s a classic recipe for Perfect Lemon Meringue Pie: ### Ingredients #### For the Pie Crust: – 1 \u00bd cups…<\/p>\n","protected":false},"author":1,"featured_media":1111,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-recipes"],"_links":{"self":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/1110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/comments?post=1110"}],"version-history":[{"count":1,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/1110\/revisions"}],"predecessor-version":[{"id":1112,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/1110\/revisions\/1112"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/media\/1111"}],"wp:attachment":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/media?parent=1110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/categories?post=1110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/tags?post=1110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}