HOMEMADE LEMON MERINGUE PIE

Instructions:

Step 1: Prepare the Pie Crust

1. Make the Dough: In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. You may need 2-3 tablespoons of water, but be sure not to overwork the dough.
2. Chill the Dough: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will help the dough firm up, making it easier to roll out.
3. Roll Out the Dough: On a lightly floured surface, roll out the dough into a circle, about 1/8 inch thick. Fit the dough into a 9-inch pie pan, trimming any excess dough around the edges. Use a fork to gently prick the bottom of the crust to prevent it from puffing up during baking.
4. Bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper or foil and fill it with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes, until the crust is golden brown. Set aside to cool.

Step 2: Prepare the Lemon Filling

1. Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. Add the water and cook over medium heat, whisking constantly until the mixture begins to thicken and bubble.
2. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot mixture to the egg yolks while whisking constantly (this is called tempering). This will prevent the eggs from scrambling. Once the egg yolks are warmed, whisk them back into the saucepan.
3. Cook the Filling: Continue to cook the mixture over medium heat, whisking constantly until it thickens into a custard-like consistency (about 5 minutes). Remove the saucepan from the heat and stir in the fresh lemon juice, lemon zest, and butter. Stir until the butter is melted and the filling is smooth.
4. Cool the Filling: Pour the lemon filling into the pre-baked pie crust, smoothing the top with a spatula. Let it cool while you prepare the meringue.

Step 3: Make the Meringue

1. Beat the Egg Whites: In a large, clean 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, continuing to beat until stiff, glossy peaks form. Beat in the vanilla extract.
2. Top the Pie: Spoon the meringue over the lemon filling, spreading it all the way to the edges of the crust to seal it. Use the back of a spoon to create soft peaks or swirls on top for a decorative finish.

Step 4: Bake the Pie

1. Bake the Pie: Preheat your oven to 350°F (175°C). Bake the pie for 10-12 minutes, or until the meringue is golden brown. Keep a close eye on it to ensure it doesn’t burn.
2. Cool and Serve: Once baked, remove the pie from the oven and let it cool completely. The filling will set as it cools. Ideally, refrigerate the pie for at least 2 hours before serving to ensure the lemon curd sets properly.

Tips for the Perfect Lemon Meringue Pie:

• For the Best Meringue: Ensure that your bowl and beaters are completely clean and free of any grease, as this can affect how the meringue whips. Adding the sugar gradually and beating until stiff peaks form will ensure a light, fluffy meringue.
• Fresh Lemons for the Best Flavor: Use fresh lemon juice and zest for the best flavor in the filling. Fresh lemons are key to achieving that bright, zesty taste that makes Lemon Meringue Pie so irresistible.
• Make-Ahead Option: The pie can be made in advance and stored in the fridge. In fact, it’s best if allowed to chill for several hours or overnight to let the flavors meld and the filling set.
• Preventing a Watery Filling: If your lemon filling has a tendency to be runny, try cooking it a little longer until it thickens to a custard-like consistency. It should hold its shape when sliced.

Why You’ll Love This Homemade Lemon Meringue Pie:

1. Flavor Balance: The sweet and tangy lemon filling pairs perfectly with the light, airy meringue and the buttery, flaky crust.
2. A Showstopper Dessert: The golden meringue topping is not only delicious but also beautiful, making this pie a showstopper at any gathering.
3. Timeless Appeal: Lemon Meringue Pie is a classic that appeals to people of all ages. Its combination of textures and bright, refreshing flavor makes it a dessert everyone can enjoy.
4. From-Scratch Goodness: There’s something extra special about making a pie from scratch. The buttery crust, homemade lemon filling, and freshly whipped meringue all come together for a dessert that’s as satisfying to bake as it is to eat.

Conclusion:

Homemade Lemon Meringue Pie is a dessert that never goes out of style. With its layers of tangy lemon filling, fluffy meringue, and flaky crust, it offers a perfect combination of flavors and textures that will have everyone coming back for more. Whether you’re celebrating a special occasion or simply want to treat yourself, this classic pie will always impress. So grab your lemons, whisk up the meringue, and enjoy this timeless dessert made from scratch!