Classic Lemon Meringue Pie

Introduction

This dessert is a classic, embodying the perfect harmony between a creamy, tangy filling and a light, fluffy meringue topping.

Likely a variation of a lemon meringue pie, this dish features a buttery, crumbly crust, a rich and velvety custard center, and a sweet, slightly toasted meringue that melts in your mouth.

Lemon meringue pie is a timeless treat that offers a balance of sweetness and tartness, making it a favorite dessert for many.

It’s perfect for special occasions or whenever you need a refreshing and satisfying dessert.

Classic Lemon Meringue Pie

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Lemon Filling:

1 1/4 cups granulated sugar

1/2 cup cornstarch

1/4 teaspoon salt

1 1/2 cups water

4 large egg yolks

1/2 cup fresh lemon juice (about 2-3 lemons)

1 tablespoon lemon zest

2 tablespoons unsalted butter

For the Meringue:

4 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

Instructions:

Prepare the Crust:

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.

Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.

Make the Lemon Filling:

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the water and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

Reduce the heat and continue to cook for 1-2 minutes more. Remove from the heat.

In a small bowl, whisk the egg yolks. Slowly add a small amount of the hot cornstarch mixture to the egg yolks, whisking constantly to temper the eggs.

Return the egg mixture to the saucepan and cook over medium heat for another 2 minutes, stirring constantly.

Remove from heat and stir in the lemon juice, lemon zest, and butter until the mixture is smooth and well combined.

Pour the lemon filling into the prepared crust.

Prepare the Meringue:

In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy.

Add the cream of tartar and continue beating until soft peaks form.

Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.

Assemble and Bake the Pie:

Spoon the meringue over the hot lemon filling, spreading it out to the edges of the crust to seal in the filling.

Use the back of a spoon to create peaks in the meringue.

Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.

Cool and Serve:

Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving.

Conclusion

This Classic Lemon Meringue Pie is a delightful combination of tangy lemon filling, sweet and fluffy meringue, and a buttery graham cracker crust.

It’s a dessert that not only looks impressive but also delivers a wonderful balance of flavors and textures.

Whether served as a refreshing conclusion to a meal or as a centerpiece for a celebration, this pie is sure to impress.

With its light, airy meringue and rich, creamy lemon filling, it’s a timeless dessert that everyone will love.

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