Classic dessert with crisp pastry, tangy lemon, and fluffy meringue. A show-stopping treat perfect for any gathering.
# What You'll Need:
→ Pie Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup cold unsalted butter, cubed
05 - 3-4 tablespoons ice water
→ Lemon Filling
06 - 1 cup granulated sugar
07 - 1/4 cup cornstarch
08 - 1/4 teaspoon salt
09 - 1 1/2 cups water
10 - 4 large egg yolks
11 - 2 teaspoons finely grated lemon zest
12 - 1/2 cup freshly squeezed lemon juice
13 - 2 tablespoons unsalted butter
→ Meringue
14 - 4 large egg whites, room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon pure vanilla extract
# How to Make It:
01 - Whisk flour, salt, and sugar in large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at time, mixing gently until dough forms. Shape into disk, wrap in plastic, chill 1 hour. Roll on floured surface to fit 9-inch pie dish. Press into dish, trim edges, prick bottom with fork. Line with parchment and fill with pie weights. Bake at 400°F for 15 minutes, remove weights, bake 8-10 minutes until golden. Cool completely.
02 - Whisk sugar, cornstarch, and salt in saucepan. Gradually add water, whisking until smooth. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, 5-7 minutes. Whisk egg yolks in separate bowl. Pour small amount hot mixture into yolks to temper, then whisk back into saucepan. Cook 2 more minutes. Remove from heat, stir in lemon zest, juice, and butter until smooth. Pour into cooled crust.
03 - Beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar, beating until stiff glossy peaks form. Beat in vanilla. Spread meringue over warm filling, sealing edges to crust.
04 - Bake at 350°F for 15-18 minutes until meringue is golden brown. Cool to room temperature, then chill at least 2 hours before slicing.
