How do you make lemon meringue pie?

Lemon Meringue Pie: A Classic Recipe

This recipe makes a beautiful and delicious lemon meringue pie. It's a bit time-consuming, but well worth the effort!

Ingredients:

For the crust:

* 1 1/2 cups all-purpose flour

* 1/2 teaspoon salt

* 1/2 cup (1 stick) unsalted butter, cold and diced

* 1/4 cup ice water

For the filling:

* 1 cup granulated sugar

* 1/4 cup all-purpose flour

* 1/4 teaspoon salt

* 1 1/2 cups water

* 4 large egg yolks

* 1/4 cup lemon juice (about 2 lemons)

* 1 teaspoon grated lemon zest

For the meringue:

* 4 large egg whites

* 1/4 teaspoon cream of tartar

* 1/4 cup granulated sugar

Instructions:

1. Make the crust:

* In a large bowl, whisk together the flour and salt. Add the diced butter and use your fingers or a pastry blender to cut the butter into the flour until it resembles coarse crumbs.

* Gradually add the ice water, mixing until the dough comes together. Do not overmix.

* Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

* Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate and trim the edges. Crimp the edges as desired and refrigerate for another 15 minutes.

* Preheat oven to 375°F (190°C).

* Bake the pie crust for 10 minutes, then remove from the oven and set aside.

2. Make the filling:

* In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the water until smooth.

* Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 2 minutes, stirring constantly.

* In a separate bowl, whisk together the egg yolks, lemon juice, and lemon zest.

* Slowly whisk a small amount of the hot sugar mixture into the egg yolk mixture to temper it. Then, pour the tempered egg yolk mixture into the saucepan with the rest of the sugar mixture.

* Cook for 1 minute, stirring constantly, until thickened. Remove from heat and strain through a fine-mesh sieve into a bowl.

3. Assemble the pie:

* Pour the filling into the pre-baked pie crust.

* Bake for 15-20 minutes, or until the filling is set.

4. Make the meringue:

* While the filling is baking, prepare the meringue. In a clean, dry bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gradually add the sugar, beating until the meringue is glossy and stiff.

* Spoon the meringue onto the hot filling, spreading it evenly to cover the entire surface.

* Bake for 10-15 minutes, or until the meringue is golden brown.

5. Cool and serve:

* Allow the pie to cool completely before serving. You can refrigerate it for up to 2 days.

Tips:

* For a richer flavor, use whole milk instead of water for the filling.

* If you want a more intense lemon flavor, use more lemon juice and zest.

* The meringue will start to collapse if the oven is too hot, so bake it at a lower temperature for longer.

* For a beautiful presentation, you can pipe the meringue onto the filling using a piping bag.

Enjoy your delicious and refreshing lemon meringue pie!