This pie recipe is the ultimate indulgence. A sweet, tart lemon meringue pie with a homemade crust, filling and meringue topping. This pie will last less than 3 days in my house.

Photo bycanva

Enjoy this one!

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water

For the lemon filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 3 large egg yolks, lightly beaten
• 1/4 cup unsalted butter
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• Zest of 2 lemons
• 1 teaspoon vanilla extract

For the meringue:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

Directions

Prepare the crust:

• In a medium bowl, combine the flour and salt. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
• Gradually add the ice water, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.
• Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10 minutes until lightly golden. Let cool.

Make the lemon filling:

• In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the water.
• Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Once boiling, continue to cook for 1-2 minutes.
• Remove from heat. Stir a small amount of the hot mixture into the beaten egg yolks to temper them, then whisk the egg yolks back into the saucepan.
• Return to heat and cook for an additional 2-3 minutes, stirring constantly. Remove from heat and stir in the butter, lemon juice, lemon zest, and vanilla extract. Pour the filling into the cooled crust.

Make the meringue:

• In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form and the mixture is glossy.

Assemble the pie:

• Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking. Use a spatula to create peaks and swirls in the meringue.

Bake:

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

Cool and serve:

• Let the pie cool at room temperature for at least 1 hour, then refrigerate for 2-3 hours before serving.

What do you think?

I could eat this for breakfast, easily. Enjoy with this a hot beverage like coffee or tea. And, enjoy!