Meet the Timeless Lemon Meringue Delight — a dessert that effortlessly balances tangy lemon and sweet meringue atop a buttery, flaky crust. This recipe is perfect for any occasion where you want to impress without fuss.
The crust requires flour, unsalted butter, sugar, and salt to create that perfect flaky texture. The secret is in the chilled butter, which helps form layers as it melts during baking. Ice water is crucial for binding the dough without warming the butter. The filling's star is fresh lemon juice, lending that essential zest and tang, while cornstarch thickens the mixture to a perfect, sliceable consistency. For the meringue, egg whites and cream of tartar are whipped to create that cloud-like topping, with sugar stabilizing and sweetening the peaks.
This dessert shines on its own but pairs wonderfully with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Complement it with a light, fruity tea or a sparkling lemonade for a refreshing touch.
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the flour, sugar, and salt. Cut in the chilled, cubed butter until the mixture resembles coarse crumbs. Gradually stir in the ice water until the dough just comes together. Roll it out on a floured surface and fit it into a 9-inch pie pan. Prick the base with a fork to prevent bubbling, and bake for about 15 minutes, or until lightly golden. Allow it to cool on a wire rack.
While the crust cools, prepare the filling. In a saucepan, whisk together the sugar, cornstarch, and water. Cook over medium heat until it thickens and starts to bubble. Stir in the lemon juice, zest, and butter until smooth. Gradually whisk a small amount of the hot mixture into the egg yolks to temper them, then return everything to the saucepan. Cook, stirring constantly, until it’s thick and glossy. Pour this lemony goodness into your baked crust.
Now for the meringue. In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks stand tall. Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal it completely. This prevents weeping.
Pop it back into the oven for 10-12 minutes, or until the meringue is beautifully golden. Let it cool at room temperature before serving.
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