That is the proper lemon meringue pie! With a scrumptious selfmade pie crust, tart and clean lemon filling, and a fluffy toasted meringue topping, it’s inconceivable to withstand.
The best way to make Lemon Meringue Pie
Substances
For the crust:
2 ¾ cups all-purpose flour
2 tablespoons granulated sugar
1 ½ teaspoons kosher salt
2 ½ sticks (1 ¼ cups) unsalted butter, minimize into ½-inch cubes
¼ cup plus 2 tablespoons chilly water
For the filling:
1 ¾ cups plus 1 tablespoon water
½ cup freshly squeezed lemon juice
1 teaspoon lemon zest
1 ¼ cups granulated sugar
¼ cup plus 1 tablespoon cornstarch
½ teaspoon kosher salt
4 giant egg yolks
3 tablespoons unsalted butter, minimize into 1-inch cubes
For the meringue:
4 giant egg whites
½ cup granulated sugar
¼ teaspoon kosher salt
¼ teaspoon cream of tartar
Instructions
To make the crust: Warmth the oven to 425 F. Within the bowl of a meals processor, mix the flour, sugar, salt and butter. Pulse till the combination resembles coarse crumbs, about 7 to 10 pulses. Run the processor whereas slowly pouring within the chilly water till the dough simply comes collectively.
Switch the dough to a floor, pat right into a disc and wrap in plastic wrap. Refrigerate for half-hour. Unwrap the dough. On a flippantly floured floor, roll the dough right into a ¼-inch-thick circle. Switch the dough to a pie pan and press the dough into the pan. Trim the sides of the dough in order that ½ inch hangs over the sting of the pan. Fold the sting of the dough beneath itself to create a thicker rim, and flute the crust as desired. Freeze for 20 minutes.
Line the pie crust with parchment paper and fill with pie weights. Bake for quarter-hour. Take away the pie weights and parchment, decrease the oven temperature to 375 F and bake for a further 15 to twenty minutes till the crust is golden brown. Let cool to room temperature when you make the filling.
To make the filling: In a pot, mix the water, lemon juice, zest, sugar, cornstarch, salt and egg yolks. Warmth over medium warmth, whisking continually, till effervescent, 6 to eight minutes. Enable the combination to simmer for two extra minutes whereas whisking. Take away from warmth and stir within the butter till melted.
Pour the filling by way of a wire strainer straight into the pie crust. Refrigerate till absolutely set, 4 to six hours or as much as in a single day.
To make the meringue: In a small pot, warmth 2 inches of water till simmering. Within the bowl of a stand mixer, mix the egg whites, sugar, salt and cream of tartar. Set over the water so the underside of the bowl doesn’t contact the water. Warmth, whisking continually, till the sugar is dissolved and the egg whites are heat, about 2 to three minutes.
Switch the mixer bowl to the stand mixer fitted with a whisk attachment. Whisk on excessive till stiff peaks type, 6 to eight minutes. Unfold the meringue onto the chilled pie. Utilizing a torch, toast the meringue till golden brown, if desired.
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