How to Bake Classic Lemon Meringue Pie with a Buttery Crust

Baking a classic lemon meringue pie is a delightful culinary adventure that combines tangy lemon filling, fluffy meringue, and a buttery crust. This dessert is perfect for any occasion, whether it's a holiday gathering or a simple family dinner. Here’s a step-by-step guide on how to make this timeless treat.

Ingredients

For the buttery crust:

1 ¼ cups all-purpose flour
½ cup unsalted butter, chilled and cut into cubes
¼ cup granulated sugar
1/4 teaspoon salt
3-4 tablespoons cold water

For the lemon filling:

1 cup granulated sugar
2 tablespoons cornstarch
1 ½ cups water
3 large egg yolks
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
2 tablespoons unsalted butter
Optional: a pinch of salt

For the meringue:

3 large egg whites
¼ teaspoon cream of tartar
½ cup granulated sugar

Instructions

Step 1: Prepare the Buttery Crust

1. In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

2. Gradually add cold water, one tablespoon at a time, until the dough comes together. Be careful not to overwork the dough.

3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. Preheat your oven to 350°F (175°C). Once chilled, roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim any excess dough and prick the bottom with a fork to prevent bubbling.

5. Bake the crust in the preheated oven for about 15-20 minutes, or until lightly golden. Remove from the oven and set aside to cool.

Step 2: Make the Lemon Filling

1. In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the water and mix until smooth.

2. Cook over medium heat while stirring until the mixture thickens and comes to a gentle boil.

3. In a separate bowl, beat the egg yolks lightly. Once the mixture is boiling, slowly add about a half cup of the hot mixture to the egg yolks, whisking constantly to temper them.

4. Pour the egg yolk mixture back into the saucepan and cook for an additional 2-3 minutes, stirring constantly.

5. Remove from heat and stir in the lemon juice, lemon zest, and butter until melted and combined.

6. Pour the lemon filling into the cooled pie crust, spreading it evenly.

Step 3: Prepare the Meringue

1. In a clean, dry mixing bowl, beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue beating until soft peaks form.

2. Gradually add the sugar, one tablespoon at a time, beating until stiff peaks form and the meringue is glossy.

3. Spread the meringue over the lemon filling, making sure to seal the edges to avoid shrinking.

Step 4: Bake the Pie

1. Preheat your oven to 350°F (175°C) if you haven’t done so already.

2. Bake the pie for approximately 10-12 minutes, or until the meringue is golden brown.

3. Remove from the oven and allow the pie to cool at room temperature for at least 1 hour before serving.

Serving and Storage

Serve your classic lemon meringue pie chilled or at room temperature. The leftover pie can be stored in the refrigerator for up to 2 days. Enjoy the burst of citrus flavor and the sweet, light mering