Lemon Meringue Pie
Tags: #dessert #american #citrus #meringue #classic
Serving: 8 slices
Total time: 4 hours
A classic American pie with tangy lemon curd filling topped with fluffy golden meringue.
Ingredients
- 200g all-purpose flour
- 85g butter, cold and cubed
- 30g sugar
- 1 egg yolk
- 30ml cold water
- 150g sugar for filling
- 45g cornstarch
- 300ml water
- 4 large egg yolks
- 60ml lemon juice
- 15g lemon zest
- 30g butter
- 4 large egg whites
- 100g sugar for meringue
- 1g cream of tartar
Steps
- Make pastry by mixing flour, cold butter, and sugar
- Add egg yolk and water to form dough
- Roll out and line 23cm pie pan
- Blind bake at 190°C for 15 minutes
- Make filling by whisking sugar and cornstarch
- Gradually add water and cook until thickened
- Beat egg yolks and add hot mixture slowly
- Return to heat and cook for 2 minutes
- Stir in lemon juice, zest, and butter
- Pour filling into baked crust
- Beat egg whites with cream of tartar until foamy
- Gradually add sugar and beat until stiff peaks form
- Spread meringue over filling, sealing edges
- Bake at 180°C for 12 minutes until golden
- Cool completely before serving
Notes
The key to perfect meringue is ensuring no yolk gets into the whites and beating to stiff peaks. Seal the meringue to the crust edges to prevent shrinking.