Directions
- Prepare the Pie Crust
In a large bowl, combine flour, sugar, and salt. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough just comes together. - Chill and Bake the Crust
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Roll out on a lightly floured surface and fit into a 9-inch (23 cm) pie dish. Trim edges and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 190°C (375°F) for 15 minutes. Remove weights and bake another 10 minutes until golden. Set aside to cool. - Make the Lemon Filling
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water, lemon juice, and zest. Cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat to low. - Temper the Egg Yolks
In a small bowl, whisk yolks lightly. Gradually stir in about ½ cup (120 ml) of the hot mixture, then pour the tempered yolks back into the saucepan. Continue cooking for 2 minutes, stirring constantly, until thick and glossy. Remove from heat and stir in butter until melted. - Assemble the Pie
Pour the hot lemon filling into the baked crust, spreading evenly. Keep warm while preparing the meringue so it adheres properly. - Prepare the Meringue
Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, and beat until stiff, glossy peaks form. Beat in vanilla extract. - Top and Bake
Spread meringue over the hot filling, sealing edges to the crust to prevent shrinking. Use a spoon to create soft swirls. Bake at 180°C (350°F) for 10–12 minutes, or until golden brown on top. - Cool and Serve
Cool the pie at room temperature for 1 hour, then refrigerate for at least another hour before slicing.
Variations & Substitutions
- Coconut Lemon Pie: Stir ½ cup (50 g) shredded coconut into the filling for a tropical twist.
- Gluten-Free Option: Use a gluten-free pie crust or almond-flour base.
- Mini Pies: Prepare in small tart pans for individual servings.
- Less Sugar: Use ¾ cup sugar in the filling for a more tart flavor.
Serving Suggestions
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