How to Make Lemon Meringue Pie: Tangy, Sweet, and Totally Delicious

Hey there, fellow pie lovers! ?? Have you ever taken a bite of a lemon meringue pie and thought, “Dang, this is like a slice of sunshine!”? Well, you’re in for a treat because I’m gonna take you on a journey to make the most lip-smacking, tangy-sweet lemon meringue pie. Trust me, it’s easier than it looks, and oh boy, is it worth it!

Let’s Get Started: Gather Your Ingredients

First things first, let’s talk about what you’ll need. Here’s a list of ingredients to get you started. Don’t worry if it seems like a lot we’ll break it down step by step.

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 3-4 tablespoons ice water
• For the lemon filling:
  • 1 cup granulated sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 4 large egg yolks, beaten
  • 2 teaspoons lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons unsalted butter
• For the meringue:
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Step 1: Make the Crust

Alright, lets dive into making that buttery, flaky crust. It’s the foundation of your pie, so you wanna get it right.

1. Combine dry ingredients: In a large bowl, mix the flour, sugar, and salt.
2. Add butter: Toss in the cubed butter and use a pastry cutter (or your hands if youre feelin it) to blend until the mixture looks like coarse crumbs.
3. Add water: Slowly add ice water, one tablespoon at a time, until the dough starts to come together. Be careful not to overdo it; you dont want a sticky mess.
4. Chill the dough: Shape the dough into a disk, wrap it in plastic, and let it chill in the fridge for at least 30 minutes.
5. Roll out the dough: Once chilled, roll out the dough on a floured surface until its about 1/8 inch thick. Fit it into your pie dish, trim the excess, and crimp the edges if youre feeling fancy.
6. Blind bake: Preheat your oven to 375F (190C). Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15-20 minutes. Remove the weights and bake for another 10 minutes until golden brown. Let it cool.

Step 2: Whip Up the Lemon Filling

This is where the magic happens! The lemon filling is what gives this pie its zesty, tangy flavor.

1. Mix dry ingredients: In a medium saucepan, combine sugar, cornstarch, and salt.
2. Add water: Gradually stir in the water until smooth. Bring the mixture to a boil over medium heat, stirring constantly until it thickens about 2 minutes.
3. Temper the eggs: Slowly add a bit of the hot mixture to the beaten egg yolks, whisking constantly (you dont wanna scramble those eggs!). Then, return everything to the saucepan.
4. Add lemon: Stir in the lemon zest, lemon juice, and butter. Cook for another 2 minutes, stirring constantly, until its thick and bubbly.
5. Cool: Remove from heat and let it cool slightly before pouring it into the baked pie crust.

Step 3: Make the Meringue

The meringue is the fluffy, sweet topping that makes this pie irresistible. Let’s get to it!

1. Beat egg whites: In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
2. Add sugar: Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff peaks form and the mixture is glossy.
3. Top the pie: Spread the meringue over the lemon filling, making sure it touches the edges of the crust to seal it completely (you dont want it to shrink).
4. Bake: Bake at 350F (175C) for 10-12 minutes, or until the meringue is golden brown.

Step 4: Cool and Serve

Almost there! Let your pie cool completely before slicing into it this helps the filling set properly.

And there you have it! A homemade lemon meringue pie that’s as beautiful as it is delicious. Share it with friends and family, or just treat yourself to a slice (or two, no judgment here!).

Tips and Tricks for the Perfect Pie

• Fresh lemons are key: Freshly squeezed lemon juice gives the best flavor. Avoid the bottled stuff if you can.
• Don’t overmix the dough: When making the crust, overmixing can lead to a tough pie crust. Mix just until it comes together.
• Room temp eggs: Use room temperature egg whites for the meringue. They whip up better than cold ones.

Conclusion

Well, folks, that’s the lowdown on making a killer lemon meringue pie. It’s tangy, sweet, and just the right amount of indulgent. Whether you’re a seasoned baker or just starting out, this recipe is a sure-fire way to impress. So, roll up those sleeves and get baking you got this!

Don’t forget to share your pie pics and tag us. We wanna see your pie masterpieces! ????

Happy baking!