Beth's Lemon Meringue Pie

🍋 Lemon Meringue Pie

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour

• 1/2 tsp salt

• 1/2 cup (1 stick) unsalted butter, cold and cubed

• 3–4 tbsp ice water

For the lemon filling:

• 1 cup sugar

• 2 tbsp all-purpose flour

• 3 tbsp cornstarch

• 1/4 tsp salt

• 1 1/2 cups water

• 2 lemons, juiced and zested

• 2 tbsp butter

• 4 egg yolks, beaten

For the meringue:

• 4 egg whites

• 6 tbsp sugar

Instructions

1. Make the crust:

   • In a bowl, mix flour and salt. Cut in butter until mixture is crumbly.

   • Add ice water one tbsp at a time until dough holds together.

   • Roll out and place into a 9-inch pie plate. Prick bottom with a fork.

   • Bake at 375°F (190°C) for 20–25 minutes until golden. Cool completely.

2. Make the lemon filling:

   • In a saucepan, whisk sugar, flour, cornstarch, and salt.

   • Stir in water, lemon juice, and zest. Cook over medium-high heat until thick.

   • Stir in butter.

   • In a separate bowl, gradually whisk hot mixture into egg yolks, then return to saucepan.

   • Cook 2–3 more minutes, stirring constantly.

   • Pour into baked pie crust.

3. Make the meringue:

   • In a clean bowl, beat egg whites until soft peaks form.

   • Gradually add sugar and continue beating until stiff peaks form.

   • Spread over lemon filling, sealing edges to the crust.

4. Bake:

   • Bake at 350°F (175°C) for 10–12 minutes or until meringue is golden.

   • Cool completely before slicing. Chill for at least 3 hours.