Lemon Meringue Pie

 Lemon Meringue Pie

 Ingredients

For the Crust:

• 1 ¼ cups (160 g) all-purpose flour
• ½ cup (115 g) unsalted butter, cold and cubed
• ¼ tsp salt
• 2–3 tbsp cold water

 For the Lemon Filling:

• 1 cup (200 g) granulated sugar
• 2 tbsp cornstarch
• 3 tbsp all-purpose flour
• ¼ tsp salt
• 1 ½ cups (360 ml) water
• 3 large egg yolks (save the whites for meringue)
• 2 tbsp butter
• ½ cup (120 ml) fresh lemon juice
• 1 tbsp lemon zest

 For the Meringue:

• 3 large egg whites
• ¼ tsp cream of tartar
• 6 tbsp (75 g) granulated sugar
• ½ tsp vanilla extract

 Instructions

1. Make the Crust

1. Mix flour and salt in a bowl.
2. Cut in cold butter until mixture looks like crumbs.
3. Add cold water gradually until dough forms.
4. Roll out and place into a pie dish.
5. Bake at 180°C (350°F) for 12–15 minutes until lightly golden. Set aside.

2. Make the Lemon Filling

1. In a saucepan, mix sugar, cornstarch, flour, and salt.
2. Slowly whisk in water until smooth.
3. Cook over medium heat until thick and bubbling.
4. In a small bowl, beat egg yolks, then slowly whisk in a bit of hot mixture (to temper).
5. Return yolk mixture to pan and cook 2 more minutes.
6. Remove from heat and stir in butter, lemon juice, and lemon zest.
7. Pour into baked crust.

3. Make the Meringue

1. Beat egg whites and cream of tartar until soft peaks form.
2. Slowly add sugar while beating until stiff peaks form.
3. Mix in vanilla.

4. Assemble & Bake

1. Spread meringue over hot lemon filling (seal edges well).
2. Bake at 180°C (350°F) for 10–12 minutes until meringue is golden.
3. Let cool completely before slicing.