Lemon Meringue Pie

Lemon Meringue Pie is a classic dessert known for its tangy lemon filling and fluffy, golden-brown meringue topping. Here’s a recipe to make a delicious Lemon Meringue Pie from scratch:

Ingredients:

For the Pie Crust:

• 1 9-inch pre-baked pie crust (homemade or store-bought)

For the Lemon Filling:

• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks
• 2 teaspoons lemon zest (from 2-3 lemons)
• 1/2 cup freshly squeezed lemon juice (from 2-3 lemons)
• 2 tablespoons unsalted butter

For the Meringue Topping:

• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract

Instructions:

For the Lemon Filling:

1. In a medium saucepan, whisk together the granulated sugar, cornstarch, flour, and salt.
2. Gradually add the water while whisking to create a smooth mixture.
3. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. This should take about 6-8 minutes.
4. Remove the saucepan from the heat.
5. In a separate bowl, beat the egg yolks. Gradually whisk in a small amount of the hot sugar mixture to temper the yolks, then slowly whisk the egg yolks into the remaining sugar mixture.
6. Return the saucepan to the heat and bring it to a gentle boil again, continuing to cook and stir for another 2 minutes.
7. Remove the saucepan from the heat and stir in the lemon zest, lemon juice, and unsalted butter. Mix until the butter is completely melted and the filling is smooth.
8. Pour the lemon filling into the pre-baked pie crust.

For the Meringue Topping:

1. Preheat your oven’s broiler.
2. In a clean, dry mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
3. Gradually add the granulated sugar, a little at a time, while continuing to beat. Beat until stiff, glossy peaks form.
4. Beat in the vanilla extract.

To Assemble:

1. Spread the meringue over the lemon filling in the pie crust, making sure the meringue touches the edges of the crust to prevent shrinking.
2. Use the back of a spoon to create decorative peaks in the meringue.
3. Place the pie under the broiler for 2-3 minutes, or until the meringue is golden brown. Be careful not to burn it. Alternatively, you can use a kitchen torch to brown the meringue.
4. Let the pie cool to room temperature, then refrigerate it for a few hours to set the filling.
5. Slice and serve your homemade Lemon Meringue Pie. Enjoy the sweet and tangy flavor of this classic dessert!