Lemon Meringue Pie
A classic lemon meringue pie with a tangy lemon filling and fluffy meringue topping.
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Ingredients
Crust
- 1.5 cups All-purpose flour
- 0.5 cup Butter cold and cubed
- 0.25 cup Ice water
Filling
- 1 cup Sugar
- 2 tablespoon All-purpose flour
- 3 tablespoon Cornstarch
- ¼ teaspoon Salt
- 1.5 cups Water
- 2 Lemons, juiced and zested
- 2 tablespoon Butter
- 4 Egg yolks, beaten
Meringue
- 4 Egg whites
- 6 tablespoon Sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9-inch pie dish. Press the dough evenly into the dish. Trim and flute the edges. Bake for 10-12 minutes or until golden brown. Let cool.
- In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
- Place egg yolks in a small bowl and gradually whisk in ½ cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutritional Value
Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 150mg | Potassium: 80mg | Fiber: 1g | Sugar: 30g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg
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