Homemade Lemon Meringue Pie!

Here’s a Homemade Lemon Meringue Pie recipe that’s both tangy and sweet, with a crisp crust, smooth lemon filling, and fluffy meringue topping. It’s a classic dessert that’s sure to impress!

Homemade Lemon Meringue Pie

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour

• 1/4 tsp salt

• 1/2 cup (1 stick) unsalted butter, cold and cubed

• 3-4 tbsp ice water

For the Lemon Filling:

• 1 1/4 cups granulated sugar

• 2 tbsp cornstarch

• 1/4 tsp salt

• 1 1/2 cups water

• 3 large egg yolks (save the whites for the meringue)

• 2 tbsp unsalted butter

• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)

• 1 tbsp lemon zest

For the Meringue:

• 3 large egg whites

• 1/4 tsp cream of tartar

• 1/2 cup granulated sugar

• 1 tsp vanilla extract

Instructions:

1. Make the Pie Crust:

• In a large bowl, combine the flour and salt.

• Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

• Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. You may not need all the water.

• Turn the dough onto a lightly floured surface, knead it gently a couple of times, then shape it into a disk. Wrap it in plastic wrap and chill for at least 30 minutes.

• Preheat the oven to 375°F (190°C).

• Roll the dough out to fit a 9-inch pie pan. Press it into the pan, trim any excess, and crimp the edges.

• Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes.

• Remove the weights and parchment paper, then bake for another 5-7 minutes or until the crust is golden. Let it cool while you make the filling.

2. Make the Lemon Filling:

• In a medium saucepan, whisk together the sugar, cornstarch, and salt.

• Gradually add the water, whisking until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil (about 5-7 minutes).

• Once it boils, cook for another 2 minutes, then remove from heat.

• In a small bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot sugar mixture into the egg yolks, whisking constantly (this tempers the eggs to prevent curdling).

• Gradually whisk the egg mixture back into the saucepan and cook over low heat for another 2 minutes, until thickened.

• Remove from heat and stir in the butter, lemon juice, and lemon zest. Mix until smooth.

• Pour the lemon filling into the cooled pie crust.

3. Make the Meringue:

• In a clean, large bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.

• Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff peaks form and the meringue is glossy. Add the vanilla extract and mix until combined.

4. Assemble the Pie:

• Spread the meringue over the lemon filling, making sure to spread it all the way to the edges of the crust to seal it (this prevents the meringue from shrinking during baking).

• Use the back of a spoon to create peaks in the meringue.

5. Bake the Pie:

• Bake the pie in the preheated oven at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.

• Remove from the oven and let the pie cool completely, preferably for a few hours, to allow the filling to set properly.

6. Serve:

• Slice the pie and serve chilled or at room temperature. Enjoy the bright, tangy lemon filling and the sweet, fluffy meringue!

This Homemade Lemon Meringue Pie is a wonderful balance of tart lemon and sweet meringue, all encased in a buttery, flaky crust. It’s perfect for any occasion or just as a treat to enjoy with family and friends! 🍋🥧