Lemon Meringue Pie
A classic dessert with a tangy lemon filling and fluffy meringue topping.
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Ingredients
Crust
- 1 cup All-purpose flour
- ½ cup Butter cold and cubed
- 2-3 tablespoon Ice water
Filling
- 1 cup Sugar
- ¼ cup Cornstarch
- ¼ teaspoon Salt
- 1 ½ cup Water
- 2 Lemons, juiced and zested
- 3 Egg yolks beaten
- 2 tablespoon Butter
Meringue
- 3 Egg whites
- ¼ teaspoon Cream of tartar
- 6 tablespoon Sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until mixture forms a ball. Roll out dough to fit a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish.
- In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in ½ cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- In a large glass or metal bowl, whip egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add sugar, and continue to beat until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutritional Value
Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 150mg | Potassium: 70mg | Fiber: 1g | Sugar: 30g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg
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