Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup cold water
- 1/2 tsp salt
- 1 tbsp sugar (optional)
For the Lemon Filling:
- 1 1/4 cups water
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 4 large egg yolks, lightly beaten
- 2 tbsp unsalted butter
For the Meringue:
- 4 large egg whites
- 1/2 tsp cream of tartar (optional, for stabilization)
- 1/2 cup sugar
Instructions
- Prepare the Crust:
- Preheat the oven to 375°F (190°C).
- In a bowl, combine flour, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs.
- Add cold water gradually, mixing until the dough holds together. Form the dough into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out the dough on a floured surface to fit your pie pan (about 1/8 inch thick). Place it in the pan, trimming any excess and crimping the edges.
- Line the crust with parchment paper, add pie weights, and bake for 15 minutes. Remove the weights and bake for another 10-15 minutes until golden. Cool completely.
- Make the Lemon Filling:
- In a saucepan, whisk together water, sugar, cornstarch, and salt. Gradually stir in the lemon juice and zest.
- Cook over medium heat, stirring continuously until thickened and it begins to boil. Remove from heat and whisk in egg yolks and butter until smooth.
- Immediately pour the hot lemon mixture into the pre-baked crust.
- Prepare the Meringue:
- In a clean bowl, beat egg whites (and cream of tartar, if using) until soft peaks form.
- Gradually add sugar, continuing to beat until stiff peaks form and the mixture is glossy.
- Spoon the meringue over the lemon filling, spreading it to the edges to seal it to the crust.
- Bake and Cool:
- Preheat the oven to 350°F (175°C). Bake the pie for 10-15 minutes, or until the meringue is golden brown.
- Cool at room temperature for 1-2 hours, then refrigerate for at least 4 hours to allow the filling to set.