Lemon Meringue Pie with Homemade Pie Crust
Lemon meringue pie is believed to have originated in the United States in the late 19th century and has since become a classic American dessert.
This is vegetarian recipe. Dish can be prepared in 180 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.
Lemon Meringue Pie with Homemade Pie Crust
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a food processor, combine the all-purpose flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water and pulse until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
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Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch pie dish. Trim the excess dough and crimp the edges. Prick the bottom of the crust with a fork and bake for 15 minutes.
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In a saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and whisk in the egg yolks and butter.
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Pour the lemon filling into the pre-baked pie crust and set aside.
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In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
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Spread the meringue over the lemon filling, making sure to seal the edges.
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Bake for 12-15 minutes, or until the meringue is golden brown.
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Remove from the oven and let cool for at least 2 hours before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
