Lemon Meringue Pie

Lemon meringue pie holds a revered place in the realm of desserts, known for its intricate yet rewarding nature. Mastering this classic confection not only brings culinary satisfaction but also serves as a testament to one’s culinary prowess. Fond memories often accompany the creation of this beloved treat, evoking nostalgia for cherished moments spent with loved ones. With its harmonious blend of sweet and tangy flavors, lemon meringue pie tantalizes the taste buds and leaves a lasting impression.

Ingredients:

crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 2-4 tablespoons ice water

filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks
• 1 tablespoon finely grated lemon zest
• 1/2 cup fresh lemon juice (from about 4 lemons)
• 2 tablespoons unsalted butter

meringue:

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

Instructions:

Crust:

1. In a food processor, pulse together the flour and salt. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
2. Add ice water, one tablespoon at a time, pulsing until the dough just begins to come together. Be careful not to overmix. You may need more or less water depending on the humidity and the flour.
3. Turn the dough out onto a lightly floured surface and gather it into a ball. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 190°C. Roll out the chilled dough on a floured surface to fit into a 9-inch pie dish. Press the dough into the bottom and up the sides of the dish. Trim any excess dough and crimp the edges. Prick the bottom of the crust with a fork to prevent it from puffing up while baking.
5. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the parchment paper and weights, and continue baking for another 10-15 minutes, or until the crust is golden brown. Let it cool completely.

Filling:

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
3. In a separate bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot sugar mixture to temper the eggs. Then pour the tempered egg mixture back into the saucepan, whisking constantly.
4. Cook the mixture, stirring constantly, for an additional 2 minutes. Remove from heat and stir in the lemon zest, lemon juice, and butter until smooth. Pour the filling into the cooled pie crust.

Meringue:

1. Preheat your oven (on grill mode).
2. In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
3. Gradually add the sugar, about 1 tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form. Beat in the vanilla extract.

Assembly:

1. Spread the meringue over the hot lemon filling, making sure to seal the edges to prevent shrinking or weeping.
2. Use the back of a spoon to create peaks and swirls in the meringue.
3. Place the pie in oven for 1-2 minutes, or until the meringue is lightly browned. Watch it closely to avoid burning.
4. Let the pie cool completely before slicing and serving.

remember to store in the fridge.

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