Aprile's Kitchen

This classic lemon meringue pie features a tangy lemon filling encased in a flaky pie crust, topped with a light and fluffy meringue. It’s a refreshing dessert that’s perfect for any occasion.

Ingredients:

For the Pie Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 3 to 4 tablespoons ice water

For the Lemon Filling:

• 1 cup granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 3 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• ½ cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest (optional)

For the Meringue:

• 3 large egg whites
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 425 degrees Fahrenheit. In a medium bowl, whisk together the flour and salt.
2. Add the cold, cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Place the rolled-out dough into the pie pan and trim any excess. Prick the bottom with a fork to prevent bubbling.
5. Bake the crust for 12-15 minutes or until lightly golden. Allow to cool.
6. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
7. Gradually add the water, stirring to combine. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
8. Reduce the heat and whisk a small amount of the hot mixture into the beaten egg yolks to temper them, then gradually whisk the egg yolk mixture back into the saucepan.
9. Cook for an additional 2 minutes, stirring constantly. Remove from heat and stir in the butter, lemon juice, and lemon zest (if using).
10. Pour the lemon filling into the baked pie crust.
11. In a clean mixing bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form.
12. Gradually add the sugar, one tablespoon at a time, while continuing to beat until the meringue is glossy and stiff peaks form. Stir in the vanilla extract.
13. Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.
14. Use a spatula to create peaks and swirls in the meringue for a decorative touch.
15. Bake the pie in the preheated oven for 8-10 minutes or until the meringue is golden brown.
16. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.