Le WOULD YOU EAT THIS LEMON MERINGUE PIE? YAY OR NAY?

Le WOULD YOU EAT THIS LEMON MERINGUE PIE? YAY OR NAY?

This classic Lemon Meringue Pie is a masterpiece of contrasts — a buttery, flaky crust cradling a silky lemon filling that’s both tart and sweet, all topped with a cloud of golden, glossy meringue. It’s the kind of dessert that commands attention at any table. Whether you serve it at Sunday dinner, a summer gathering, or as a comforting homemade treat, one bite will have you shouting “YAY!” every time.

 Ingredients:

For the Pie Base:

• 1 standard baked pie crust, 9-inch (store-bought or homemade)

For the Lemon Filling:

• 1½ cups water
• 1 cup white sugar
• 4 large egg yolks (save the whites for meringue)
• ⅓ cup cornstarch
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• ½ cup fresh lemon juice (from about 2–3 lemons)
• 1 tablespoon lemon zest

For the Meringue:

• 4 large egg whites (from the separated yolks)
• ½ cup white sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract

 Instructions:

1. Prepare the Crust

• Pre-bake your pie crust if it’s not already baked.
• Allow it to cool completely before adding the filling.

2. Make the Lemon Filling

1. In a medium saucepan, whisk together sugar, cornstarch, flour, and salt.
2. Gradually add water, whisking until smooth and lump-free.
3. Place the saucepan over medium heat and stir constantly until the mixture thickens and starts to bubble (about 5–7 minutes).
4. Reduce heat to low. Slowly whisk in the egg yolks, stirring continuously so they don’t scramble.
5. Add butter, lemon juice, and zest, stirring until the butter melts and the filling becomes glossy and thick.
6. Pour the lemon filling into the baked pie crust and smooth the top.

3. Make the Meringue

1. In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
2. Gradually add the sugar, one tablespoon at a time, beating until stiff glossy peaks form.
3. Beat in the vanilla extract at the end.

4. Assemble and Bake

• Spread the meringue over the hot lemon filling, sealing all the edges to the crust (this prevents shrinking).
• Use the back of a spoon to create pretty swirls or peaks.
• Bake at 350°F (175°C) for about 12–15 minutes, or until the meringue is golden brown.

5. Cool and Chill

• Allow the pie to cool at room temperature for about an hour.
• Then refrigerate for 3–4 hours before serving, so the filling can fully set.

 Serving Tips:

Slice with a knife dipped in hot water for clean cuts. Serve chilled or slightly cool — each bite delivers a perfect balance of sweet, tart, and creamy!

 Pro Tips:

• Always spread the meringue on hot filling — this helps it stick properly and prevents weeping.
• For extra lemon punch, add a bit more zest!
• If you want a lighter meringue, fold in 1 tablespoon of cornstarch after beating the whites.