📝 Description
A classic dessert featuring a crisp buttery crust, tangy lemon curd filling, and a soft, fluffy toasted meringue topping. This pie is the perfect balance of sweet, tart, and creamy.
😋 Flavor & Experience
You get a bright citrus burst from the lemon curd, followed by airy sweetness from the meringue, all resting on a rich, crumbly crust. Light yet indulgent in every bite.
🛒 Ingredients
For the crust:
1 ¼ cups all-purpose flour
½ cup cold butter, cubed
2–3 tbsp ice water
Pinch of salt
For the lemon filling:
1 cup sugar
2 tbsp cornstarch
1 cup water
3 egg yolks
½ cup fresh lemon juice
1 tbsp lemon zest
2 tbsp butter
For the meringue:
3 egg whites
¼ tsp cream of tartar
6 tbsp sugar
½ tsp vanilla extract
👨🍳 Step-by-Step Instructions
Make the crust
Mix flour and salt, cut in butter until crumbly. Add ice water and form dough. Press into pie dish and bake at 180°C (350°F) for 15–18 minutes until lightly golden.
Make lemon filling
In a saucepan, combine sugar, cornstarch, and water. Cook until thickened. Whisk egg yolks separately, then temper with hot mixture. Add lemon juice, zest, and butter. Cook until smooth and thick. Pour into crust.
Make meringue
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla until glossy stiff peaks form.
Assemble pie
Spread meringue over warm lemon filling, sealing edges.
Bake
Bake at 180°C (350°F) for 10–12 minutes until meringue is golden brown.
Cool & serve
Let cool completely before slicing for clean layers.
⏱️ Time
Prep: 25 min | Cook: 25 min | Total: 50 min
🔥 Nutrition (approx per slice)
Kcal: 320 | Protein: 5g | Servings: 8
