Lemon Meringue Pie
A classic lemon meringue pie with a tangy lemon filling and fluffy meringue topping.
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Ingredients
Crust
- 1 ½ cups All-purpose flour
- ½ cup Butter cold, cubed
- ¼ cup Ice water
Filling
- 1 cup Sugar
- 2 tablespoons All-purpose flour
- 3 tablespoons Cornstarch
- ¼ teaspoon Salt
- 1 ½ cups Water
- 2 tablespoons Butter
- 4 Egg yolks beaten
- ¼ cup Lemon juice freshly squeezed
- 1 tablespoon Lemon zest
Meringue
- 4 Egg whites
- ¼ teaspoon Cream of tartar
- ½ cup Sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9-inch pie dish. Press the dough evenly into the dish. Trim the excess dough and flute the edges.
- In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
- Place egg yolks in a small bowl and gradually whisk in ½ cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- In a large glass or metal bowl, whip egg whites until foamy. Add cream of tartar and gradually add sugar, continuing to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutritional Value
Calories: 300kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 150mg | Potassium: 80mg | Fiber: 1g | Sugar: 30g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg
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