Easy Lemon Meringue Pie

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🍋 Discover the Flavor of Lemon Meringue Pie 🥧!

Are you a lemon lover? Do you love the contrast between sweet and sour? Then, you can’t miss our Lemon Meringue Pie recipe. 🍋🥧

In this classic dessert, a shortcrust pastry base is combined with a soft lemon filling and a layer of fluffy, golden meringue. The result is an explosion of flavors and textures that will delight your taste buds.

👉 Discover how to make the perfect dough: We share our tips to achieve a crispy and golden base.

👉 The secret of an irresistible lemon filling: Learn how to prepare a soft and balanced filling with just the right touch of acidity.

👉 Dream meringue: We reveal the tricks to obtain a tall, light meringue with that caramelized touch.

Happy baking! 🍰🎈

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We Need

Pie crust:
1 1/4 cups all purpose flour 
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter cut into cubes
3-4 tablespoons cold water
Filling:
1 1/2 cups sugar 
1/2 cup corn starch 
1 1/2 cups water
4 egg yolks
1/4 cup lemon juice
zest from 2 lemons
2 tablespoons butter
Meringue:
1/2 cup water
1 tablespoon corn starch 
4 egg whites
1 teaspoon vanilla
pinch of salt
1/2 cup sugar 
and a lot of love ,essential to obtain the richest desserts 

DIRECTIONS 

ONE  Pie crust: In a medium bowl, stir together the flour, sugar and salt

TWO   Cut in butter with the fork into very small pieces .

THREE   Gradually add in cold water, stirring each time until you can press it together.

FOUR   Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.

FIVE   Preheat oven to 425 degrees F.

SIX  Roll out to fit a 9″ pie plate.

SEVEN  Bake for 10-12 minutes until light golden brown. Set aside while you make the filling.

Filling:

ONE  In a medium saucepan, whisk together the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.

TWO  Cook over medium – medium-high high, whisking constantly, until thickened — it will be thick, slightly thicker than pudding when warm. This can take 10-15 minutes, but don’t rush it. Remove from heat and stir in butter.

THREE  Pour hot filling into the pie crust and make the meringue.

Meringue:

ONE  Preheat oven to 375 degrees F.

TWO  In a small saucepan, whisk together the water and corn starch. Cook over medium heat until thickened and clear. Set aside but keep warm.

THREE  In a clean bowl with clean beaters, beat egg whites, vanilla and salt until soft peaks form.

FOUR  Gradually add in the sugar, beating until stiff glossy peaks form.

FIVE  Gradually add in the warm corn starch mixture, beating constantly, until completely incorporated and meringue is light and fluffy and holds stiff peaks.

SIX  Spread meringue onto hot pie filling (it’s important that the filling is still hot!) and spread right to the edge of the pie crust. The meringue must touch the edges all the way around.

SEVEN  Bake at 375 F just until the tops of the meringue are light golden brown — don’t overbake.

EIGHT  Let rest on the counter on a wire rack for 1-2 hours, then refrigerate for 5-6 hours until chilled, or overnight.Slice and serve.

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