A perfect lemon meringue pie. A buttery flaky crust, tangy lemon filling and a soft toasty cloud of a meringue.

Lemon Meringue Pie

Prep Time: 40 minutes
Cook Time: 1 hr 5 minutes
Chill Time: 4 hours
Time: 5 Hours 45 Minutes

Ingredients:

Pie Crust
1.25 cups flour
0.5 teaspoon salt
2.5 Tablespoon oil
0.25 cup unsalted butter
0.25 cup ICE water

Lemon Pie Filling
1.75 cups granulated sugar
0.5 cups flour
2 tablespoons cornstarch
0.25 teaspoons salt
6 large eggs
6 egg yolks
1 cup lemon juice (about 4 - 5 lemons)

Meringue
4 egg whites
0.25 teaspoon cream of tartar
0.25 teaspoon salt
0.75 cup granulated sugar
2 tablespoons cornstarch
0.5 teaspoon vanilla extract

Instructions for the FANCY Crust

(or make a basic pie crust)

1. place flour and salt in a medium bowl and whisk
2. add oil, whisking it in
3. cut the butter into thin slices and add them in the flour
4. dribble in ice water a tablespoon at a time
5. gather the dough into a ball, shape it into a disc and wrap it tightly in plastic wrap
6. Refrigerate for one hour
7. Roll again to 1/4 inch thickness and fold into thirds.
8. Roll again to about 1/4 inch and fold into thirds again.
9. Repeat again and rewrap and refrigerate one hour.
10. Unwrap and place on a lightly floured surface and roll it out
11. Preheat the oven to 400F
12. place the dough onto an ungreased pie plate and trim away excess
13. line with parchment and fill with pie weights
14. bake the crust 15 minutes

Instruction for the Pie Filling

1. Preheat oven to 325F
2. place sugar, cornstarch and salt in a large bowel and whisk to combine
3. whisk in the eggs and the egg yolks
4. whisk in the lemon juice until combined and place in the pie crust
5. bake 38 - 42 minutes until set around the edges but wobbly in the middle
6. leave the pie in the oven turned off with the door cracked open for 15 minutes

Instructions for the Meringue

1. place the egg whites, cream of tartar and salt in a large mixing bowl and whip on medium speed until the meringue can hold soft peaks
2. Mix the sugar and cornstarch together in a small bowl
3. Add in sugar/cornstarch mixture in a very slow steady stream
4. turn the mixer up to high speed and whip until the meringue is stiff
5. stir in the vanilla extract and scoop the meringue on top of the warm pie
6. toast the meringue under the broiler

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Benjamin Turner: God fearer. Rooted in Messiah. Husband of @lturner. Father of FIVE wonderful children. The guy behind the camera. Blockchain enthusiast.

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