Classic Lemon Meringue Pie Recipe

1. Prepare the Crust:

• Preheat your oven to 425°F (220°C).
• In a mixing bowl, combine flour and salt. Cut in butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
• Roll out the dough on a floured surface and press it into a 9-inch pie pan. Trim the edges and prick the bottom with a fork.
• Bake for 10–12 minutes until lightly golden. Let cool.

2. Make the Lemon Filling:

• In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
• In a small bowl, beat egg yolks. Gradually whisk in 1/2 cup of the hot sugar mixture, then return this mixture to the saucepan.
• Cook for 2–3 minutes, stirring constantly. Remove from heat, then stir in butter, lemon juice, and zest. Pour the filling into the baked crust.

3. Prepare the Meringue:

• Preheat oven to 350°F (175°C).
• In a clean, dry mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
• Spread the meringue over the lemon filling, sealing the edges to the crust to prevent shrinking.

4. Bake and Serve:

• Bake for 10–12 minutes, or until the meringue is golden brown. Cool completely at room temperature, then refrigerate for at least 2 hours before serving.

Tips for Success:

• Use fresh lemons for the best flavor. Bottled juice won’t provide the same brightness.
• Make sure your bowl and beaters are completely clean and grease-free for perfect meringue.
• Seal the meringue well to the crust to prevent it from separating during baking.

This Lemon Meringue Pie is perfect for special occasions or a simple treat to brighten your day. Enjoy each tart and sweet bite!