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1. Make the crust:
In a large bowl, whisk together the flour and salt. Add the cold butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, until the dough begins to thaw.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Transfer the chilled batter to a floured surface and place into a 9-inch pie plate.
Trim the edges and flute if desired. Poke the crust with a fork to prevent puffing and bake for 12 to 15 minutes or until lightly browned. Let cool.
2. Make the lemon filling:
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the water.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat.
Whisk egg yolks in a separate bowl, then gradually whisk in a small amount of the hot mixture to coat the eggs.
Pour the soaked egg mixture into the saucepan while whisking constantly. Return to heat and cook for 2 minutes more.
Remove from heat, stir in lemon juice, lemon zest, and butter until smooth.
Pour the filling into the baked pie crust.
3. Make the meringue:
In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, beating on high until stiff peaks form.
Add vanilla extract and beat until smooth
4. Assemble and bake:
Spread the meringue over the lemon topping, making sure to seal the edges to prevent shrinkage.
Use the back of a spoon to create peaks and swirls on the meringue.
Bake the cake at 350°F (175°C) for 12-15 minutes or until the meringue is golden brown.
Let the cake cool at room temperature for 1-2 hours, then refrigerate for at least 3 hours before serving.
Enjoy your delicious homemade lemon meringue pie!
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