Lemon Meringue

Indulge in a classic Lemon Meringue Pie, where zesty lemon curd meets a fluffy meringue topping, all nestled in a buttery crust. Perfect for spring gatherings or a sweet finish to any meal.

• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 2 large egg yolks
• 1 cup fresh lemon juice
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

Method

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a mixing bowl, combine flour, butter, and 1/4 cup sugar. Mix until crumbly and then press into a pie dish to form the crust.

3. 3

   Bake the crust in the preheated oven for 15 minutes or until lightly golden. Let it cool.

4. 4

   In another saucepan, whisk together the egg yolks, lemon juice, 1 cup sugar, and cornstarch. Cook over medium heat, stirring constantly until it thickens. Remove from heat.

5. 5

   Pour the lemon filling into the cooled pie crust and set aside.

6. 6

   In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and continue to beat until stiff peaks form.

7. 7

   Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking.

8. 8

   Bake for an additional 10-15 minutes, or until the meringue is golden brown. Allow to cool before serving.