Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter (cold, cubed)
- 3–4 tbsp ice water
(Or use a pre-made 9-inch pie crust if preferred)
For the lemon filling:
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 2 lemons (zested and juiced)
- 2 tbsp unsalted butter
- 4 large egg yolks (lightly beaten)
For the meringue:
- 4 large egg whites
- 1/4 tsp cream of tartar
- 6 tbsp granulated sugar
- 1/2 tsp vanilla extract (optional)
🧑🍳 Instructions:
1. Prepare the crust:
- Mix flour and salt in a bowl.
- Cut in the butter until crumbly.
- Stir in ice water, one tablespoon at a time, until dough forms.
- Roll out and press into a 9-inch pie dish. Prick the bottom with a fork.
- Bake at 375°F (190°C) for 15–20 minutes until golden. Let cool.
2. Make the lemon filling:
- In a saucepan, whisk sugar, flour, cornstarch, and salt.
- Gradually stir in water, lemon juice, and zest.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in butter. Remove from heat.
- Slowly whisk a bit of the hot mixture into egg yolks to temper, then return all to the pan and cook for 2 more minutes.
- Pour into the baked crust.
3. Make the meringue:
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Beat in vanilla if using.
- Spread over warm filling, sealing edges completely.
4. Bake:
- Bake at 350°F (175°C) for 15–18 minutes, until meringue is golden.
- Cool at room temp for 1 hour, then chill for 4 hours before slicing.
