Lemon Meringue Pie

• For 8 people
• Preparation time (dont cuisson) : 120 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Pie Crust
  • All-purpose flour : 1/4 cups
  • Salt : 1/2 teaspoon
  • Unsalted butter (cold and cut into small pieces) : 1/2 cup
  • Ice water : 3 tablespoons
• Lemon Filling
  • Granulated sugar : 1/4 cups
  • Cornstarch : 1/4 cup
  • Salt : 1/4 teaspoon
  • Water : 1/2 cups
  • Lemon zest : 2 tablespoons
  • Lemon juice : 1/2 cup
  • Egg yolks (lightly beaten) : 4
  • Unsalted butter : 2 tablespoons
• Meringue Topping
  • Egg whites : 4
  • Cream of tartar : 1/4 teaspoon
  • Granulated sugar : 1/2 cup
  • Vanilla extract : 1/2 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C).
• In a food processor, combine the flour and salt for the pie crust. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, and pulse until the dough comes together.
• Transfer the dough to a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
• Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Prick the bottom of the crust with a fork and bake for 15 minutes, or until lightly golden. Set aside to cool.
• In a saucepan, whisk together the sugar, cornstarch, and salt for the lemon filling. Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
• Remove the saucepan from the heat and stir in the lemon zest, lemon juice, beaten egg yolks, and butter until well combined. Return the saucepan to the heat and cook for an additional 2 minutes, stirring constantly.
• Pour the lemon filling into the cooled pie crust and set aside.
• In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and vanilla extract, beating until stiff peaks form.
• Spread the meringue over the lemon filling, making sure to seal the edges of the pie crust.
• Bake the pie for 15-20 minutes, or until the meringue is golden brown.
• Remove the pie from the oven and let it cool completely before serving.

Tips

• Make sure the butter for the pie crust is cold to achieve a flaky texture.
• When making the meringue, ensure that the mixing bowl and beaters are clean and free of any grease to achieve maximum volume.

Information

• Lemon meringue pie is best served chilled.
• Store any leftovers in the refrigerator for up to 3 days.