Lemon Meringue Pie

Ingredients (4 Servings)

For the Pie Crust:

• 1 1/4 cups all-purpose flour

• 1/2 tsp salt

• 1/2 cup unsalted butter (cold, cut into cubes)

• 3–4 tbsp ice water

For the Lemon Filling:

• 1 cup granulated sugar

• 2 tbsp all-purpose flour

• 3 tbsp cornstarch

• 1/4 tsp salt

• 1 1/2 cups water

• 2 lemons (zested and juiced)

• 2 tbsp unsalted butter

• 4 large egg yolks (beaten)

For the Meringue:

• 4 large egg whites

• 6 tbsp granulated sugar

• 1/4 tsp cream of tartar

• 1/2 tsp vanilla extract (optional)

Directions

1. Make the Pie Crust:

• In a mixing bowl, combine flour and salt. Cut in butter until crumbly.

• Add ice water 1 tablespoon at a time until dough holds together.

• Roll out and press into a 9-inch pie dish.

• Prick the bottom with a fork. Chill for 15 mins.

• Pre-bake at 375°F (190°C) for 15-20 mins or until lightly golden. Cool.

2. Prepare Lemon Filling:

• In a saucepan, whisk together sugar, flour, cornstarch, and salt.

• Add water, lemon juice, and zest. Bring to a boil, stirring constantly.

• Stir in butter.

• Slowly whisk 1/2 cup of hot mixture into egg yolks, then return to pan.

• Cook and stir until thick. Pour into baked pie shell.

3. Make the Meringue:

• Beat egg whites and cream of tartar until soft peaks form.

• Gradually beat in sugar and continue until stiff peaks form.

• Spread over hot filling, sealing edges to the crust.

4. Bake the Pie:

• Bake at 350°F (175°C) for 15–20 mins or until meringue is golden brown.

• Cool completely before serving. Refrigerate for 2–3 hours for best results.

Nutrition

• Calories: 320 kcal

• Protein: 4g

• Carbs: 46g

• Fat: 13g

• Saturated Fat: 7g

• Sugar: 32g

• Fiber: 1g