Lemon Meringue Pie
Ingredients
Pie Crust
-
2 ½
cups
all purpose flour
-
4
tbs
granulated sugar
-
½
teaspoon
table salt
-
1
cup
unsalted butter, very cold
-
4
tbs
ice water
-
1
large
egg (for egg wash)
-
1
tablespoon
heavy cream (for egg wash)
Pie Filling
-
5
large
egg yolks
-
¼
teaspoon
table salt
-
¼
cup
corn starch
-
1 ¼
cups
granulated sugar
-
2
tablespoons
lemon zest
-
¾
cup
lemon juice, fresh
-
1 ¼
cups
water
-
4
tablespoons
unsalted butter, cut into cubes
Meringue
-
1 ⅓
cups
sugar, divided
-
⅓
cup
water
-
5
large
egg whites
-
¼
teaspoon
table salt
-
½
teaspoon
cream of tartar
-
1
teaspoon
vanilla extract
Instructions
- Prepare the pie crust by combining flour, sugar, and salt in a food processor, then add cold butter and pulse until crumbly.
- Add ice water gradually until the dough forms, then refrigerate for 30 minutes.
- Preheat oven to 425°F and roll out the dough to fit the pie pan, then refrigerate again.
- Blind bake the crust with pie weights for 15 minutes, then remove weights and bake for another 15 minutes until golden.
- For the filling, whisk together lemon juice, zest, water, sugar, cornstarch, and salt in a saucepan and heat until thickened.
- Temper the egg yolks with the hot lemon mixture, then combine and cook for an additional 2 minutes before adding butter.
- For the meringue, whip egg whites, salt, and cream of tartar until soft peaks form, then gradually add sugar and whip until glossy.
- Combine remaining sugar and water in a saucepan, boil until syrupy, then drizzle into the meringue while whipping.
- Pour the lemon filling into the baked crust, top with meringue, and create peaks.
- Bake the pie in the oven for 3-5 minutes or use a broiler until the meringue is golden brown.
- Cool the pie at room temperature for 1 hour, then refrigerate for 4-6 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
750
Total fat
33g
Total carbohydrates
106g
Total protein
9g
Sodium
348mg
Cholesterol
216mg
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