Classic lemon meringue pie

What makes Lemon Meringue Pie so irresistible is the combination of textures and flavours. The crust is crisp and buttery, providing a perfect base for the luscious, tangy lemon filling. The filling itself is smooth and velvety, offering a burst of citrusy brightness that is balanced by the sweetness of sugar. Topping it all off is the meringue, a cloud-like layer made from whipped egg whites and sugar, which is lightly toasted to golden perfection.

Ingredients

For the crust:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 2-3 tablespoons cold water

For the lemon filling:

• 1 cup (200g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups (360ml) water
• 4 large egg yolks, lightly beaten
• 1/2 cup (120ml) freshly squeezed lemon juice (about 3-4 lemons)
• 2 tablespoons unsalted butter
• 1 tablespoon lemon zest

For the meringue:

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon vanilla extract

Method

Prepare the crust:

1. Preheat your oven to 190°C.
2. In a mixing bowl, combine flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
4. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and prick the bottom with a fork.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10 minutes, or until the crust is golden brown. Set aside to cool.

Make the lemon filling:

1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, whisking constantly until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1-2 minutes, then remove from heat.
3. In a small bowl, whisk the egg yolks. Gradually add a small amount of the hot mixture to the yolks to temper them, then return the egg mixture to the saucepan, whisking constantly.
4. Stir in the lemon juice, butter, and lemon zest. Cook over medium heat until the mixture is thick and smooth, about 2-3 minutes. Pour the lemon filling into the cooled pie crust.

Make the meringue:

1. In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
2. Gradually add sugar, one tablespoon at a time, and continue to beat on high speed until stiff peaks form. Beat in the vanilla extract.
3. Spread the meringue over the lemon filling, making sure it reaches the edges of the crust to seal the pie.

4. Bake and serve:

1. Reduce the oven temperature to 175°C.
2. Bake the pie for 10-12 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent burning.
3. Allow the pie to cool completely before slicing and serving.