Classic Lemon Meringue Pie (9-inch)

Prep: 40 min | Bake: 30 min | Chill: 4h | Serves: 8  

Ingredients

*Crust:*  

- 250g all-purpose flour  

- 120g cold butter, cubed  

- 60g powdered sugar  

- 1 egg yolk  

- 30ml ice water  

*Lemon Filling:*  

- 4 eggs + 2 yolks  

- 200g granulated sugar  

- 80g cornstarch  

- 240ml lemon juice (4-5 lemons)  

- Zest of 2 lemons  

- 60g butter  

*Meringue:*  

- 4 egg whites  

- 200g sugar  

- 1 tsp vanilla extract  

Instructions

1. *Make Crust*  

   - Pulse flour, sugar, and butter in a food processor until crumbly.  

   - Add yolk and water; mix until dough forms.  

   - Roll out, line the pie dish, and blind bake at 190°C (375°F) for 15 minutes.  

2. *Prepare Filling*  

   - Whisk eggs, yolks, sugar, and cornstarch in a saucepan.  

   - Gradually add lemon juice and zest.  

   - Cook over medium heat, stirring constantly, until thick (5-7 min).  

   - Remove from heat; stir in butter until melted.  

3. *Make Meringue*  

   - Beat egg whites until soft peaks form.  

   - Gradually add sugar and vanilla; beat to stiff peaks.  

4. *Assemble & Bake*  

   - Pour warm filling into the crust.  

   - Spread meringue over filling, sealing edges.  

   - Bake at 180°C (350°F) for 12-15 minutes until the meringue is golden.  

5. *Chill & Serve*  

   - Cool to room temperature, then refrigerate 4+ hours.  

*Tip:* Use a torch for extra browning on meringue.