Zesty Lemon Meringue pie

How to Make Delicious Lemon Meringue Pie

If you're a fan of tangy and sweet desserts, then lemon meringue pie is a must-try! This classic pie is a vibrant combination of a buttery crust, zesty lemon filling, and fluffy meringue topping. Don't worry if you've never made one before, because I've got you covered with this step-by-step guide on how to make a delicious lemon meringue pie that will impress your friends and family, if you want to share!

Ingredients:

For the crust:

• 1 3/4 cups all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon baking powder

• 1/2 cup unsalted butter, cold and cubed (125g)

• 1 egg

For the lemon filling:

• 1 cup granulated sugar

• 1/4 cup cornstarch

• 1/4 teaspoon salt

• 3/4 cup fresh lemon juice

• 2 tablespoon lemon zest

• 5 large egg yolks, lightly beaten- you will use the whites later

• 2 tablespoons unsalted butter

For the meringue:

• 5 large egg whites, at room temperature

• 1 1/2 cup granulated sugar

• 1/2 teaspoon vanilla extract

Instructions:

Making the crust:

1. In a large bowl, combine the flour, baking powder and salt. Add the cold, cubed butter and mix with your fingers until the mixture resembles coarse crumbs.

2. Beat the egg and sugar together in a food processor, then add to flour and mix until the dough comes together. Be careful not to overmix.

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

4. Preheat your oven to 360°F (180°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it gently into the bottom and sides. Trim any excess dough and create a decorative edge. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.

5. Blind Bake the crust for about 20 minutes, or until it turns golden brown. Set aside to cool.

6. Turn down oven to300°F (150°C).

Preparing the lemon filling:

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the eggs and then the lemon juice and zest until smooth.

2. Place the saucepan over medium heat, stirring constantly until the mixture thickens and comes to a boil. Reduce heat. Stir mixture on medium heat until colour and texture changes (thick and opaque), takes about 8 minutes, then remove from heat.

3. Remove the saucepan from heat and stir in the butter until fully incorporated.

4. Pour the lemon filling into the cooled pie crust. Set aside.

Making the meringue topping:

1. In a clean mixing bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form.

2. Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed. Beat until stiff peaks form and the sugar is fully dissolved.

3. Beat in the vanilla extract until just combined.

Assembling and baking the pie:

1. Preheat your oven to 300°F (150°C).

2. Spread the meringue evenly over the lemon filling, making sure to seal the edges.

3. Create decorative peaks and swirls on the meringue using a spatula or the back of a spoon.

4. Bake the pie for about 20 minutes, or until the meringue turns golden brown.

5. Remove the pie from the oven and let it cool completely on a wire rack before refrigerating for at least 2 hours. This will allow the filling to set.

Now, slice yourself a generous piece of this delectably tangy and sweet lemon meringue pie, and enjoy the fruits of your labor. It's the perfect dessert to brighten up any occasion or simply indulge your taste buds in a deliciously refreshing treat. Happy baking!