Traditional Lemon Pie

A zesty and creamy lemon pie with a perfect balance of sweet and tart flavors, featuring a buttery crust and a smooth lemon filling, ideal for summer gatherings and citrus dessert lovers.

Prep time: 30 minutes
Cook time: 12 minutes
Serves: 8

Ingredients

1 1/2 cups all-purpose flour

1/2 cup unsalted butter (cold, cubed)

1/4 cup ice water

1 1/4 cups granulated sugar

1/2 cup fresh lemon juice

1 tbsp lemon zest

4 large egg yolks

1/3 cup cornstarch

1 1/2 cups water

1/4 tsp salt

3 tbsp unsalted butter (softened)

4 large egg whites

1/4 cup granulated sugar (for meringue)

Instructions

1. Preheat oven to 425°F.

2. In a bowl, mix flour and cold butter until crumbly. Add ice water slowly until dough forms.

3. Roll out dough on a floured surface and place in a 9-inch pie pan. Prick with a fork and bake for 10-12 minutes until golden.

4. In a saucepan, combine 1 1/4 cups sugar, cornstarch, water, lemon juice, and salt. Cook over medium heat, stirring until thickened.

5. Remove from heat and add lemon zest, egg yolks, and 3 tbsp butter. Stir until smooth. Pour into baked crust.

6. In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form.

7. Spread meringue over hot filling, sealing edges.

8. Bake at 350°F for 10-12 minutes until meringue is golden brown.

9. Cool completely before serving.

Storage

Store in refrigerator covered with plastic wrap for up to 3 days.

Reheating

Reheat individual slices in the microwave for 15-20 seconds or enjoy cold.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.