Lemon meringue pie

Here’s a detailed, step-by-step recipe for a classic lemon meringue pie with tips to make it perfectly tangy and fluffy:

---

Ingredients

For the Pie Crust (1 9-inch crust)

• 1 1/4 cups (160 g) all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup (115 g) unsalted butter, chilled and cubed

• 3–4 tablespoons ice water

For the Lemon Filling

• 1 cup (200 g) granulated sugar

• 2 tablespoons all-purpose flour

• 3 tablespoons cornstarch

• 1/4 teaspoon salt

• 1 1/2 cups (360 ml) water

• 2 lemons, juiced and zested (about 1/3 cup juice)

• 2 tablespoons unsalted butter

• 4 large egg yolks, beaten

For the Meringue

• 4 large egg whites

• 6 tablespoons granulated sugar

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon cream of tartar (optional, for stability)

---

Instructions

1. Make the Pie Crust

1. In a bowl, mix flour and salt.

2. Cut in chilled butter using a pastry cutter or fork until mixture resembles coarse crumbs.

3. Gradually add ice water, 1 tbsp at a time, until dough just comes together.

4. Form dough into a disk, wrap in plastic, and chill 30–60 minutes.

5. Roll out dough on lightly floured surface to fit a 9-inch pie pan.

6. Place dough in pan, trim edges, and prick the bottom with a fork.

7. Preheat oven to 425°F (220°C).

8. Line crust with parchment and fill with pie weights or beans.

9. Bake 12–15 minutes, remove weights, then bake another 5–7 minutes until golden. Let cool.

---

2. Make the Lemon Filling

1. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.

2. Stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring frequently, until mixture comes to a boil.

3. Stir in butter.

4. Gradually whisk a small amount of hot lemon mixture into beaten egg yolks, then return to saucepan.

5. Cook for 2 more minutes, stirring constantly. Remove from heat.

6. Pour hot filling into baked pie crust.

---

3. Make the Meringue

1. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.

2. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form.

3. Beat in vanilla extract.

---

4. Assemble and Bake

1. Spread meringue over hot lemon filling, sealing edges to crust to prevent shrinking.

2. Bake at 350°F (175°C) for 10–15 minutes, until meringue is golden brown.

3. Cool for at least 1 hour at room temperature before slicing.

---

Tips for Success

• Ensure the pie filling is hot when spreading the meringue; this helps it stick.

• Avoid letting sugar touch the egg whites before beating, or it may deflate.

• For a tangier pie, increase lemon juice to 1/2 cup.

---

If you want, I can also provide a shortcut version using a pre-made pie crust and a quicker lemon curd that still tastes homemade.