Instructions
- Prepare the Pie Crust
In a large bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. - Form the Dough
Add ice water one tablespoon at a time, mixing gently until the dough comes together. Shape into a disk, wrap, and refrigerate for 30 minutes. - Roll and Pre-Bake the Crust
Preheat the oven to 375°F (190°C). Roll the chilled dough into a circle and place it into a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork and bake for 12–15 minutes until lightly golden. Set aside. - Prepare the Lemon Filling
In a saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually add water while stirring to avoid lumps. - Cook the Filling
Place the saucepan over medium heat and cook while stirring constantly until the mixture thickens and begins to bubble. - Temper the Egg Yolks
In a small bowl, lightly beat the egg yolks. Slowly add a few spoonfuls of the hot mixture to the yolks while whisking to prevent scrambling. Pour the egg mixture back into the saucepan. - Finish the Lemon Filling
Cook for another 2 minutes while stirring. Remove from heat and add butter, lemon juice, and lemon zest. Stir until smooth and glossy. - Fill the Pie Crust
Pour the warm lemon filling into the baked pie crust, spreading evenly. - Prepare the Meringue
In a clean bowl, beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form. Mix in vanilla extract. - Top the Pie
Spread the meringue over the hot lemon filling, making sure it touches the crust edges to seal. Use a spoon to create decorative peaks. - Bake the Pie
Bake in the oven at 350°F (175°C) for 10–12 minutes until the meringue is lightly golden. - Cool Before Serving
Allow the pie to cool at room temperature for at least 2 hours before slicing so the filling sets properly.
Recipe Details
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes (including cooling)
Servings: 8
Difficulty Level: Medium
Variations & Substitutions
- Use a store-bought pie crust to save time.
- Add lime juice and zest for a lemon-lime version.
- Mix a little coconut extract into the meringue for a tropical twist.
- For extra flavor, replace part of the water in the filling with fresh orange juice.
Serving Suggestions
The most important part is just ahead — click NEXT »»
