Lemon Meringue Pie
Ingredients:
For the Crust:
• 1½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• ¼ cup granulated sugar
• ¼ tsp salt
• 3–4 tbsp ice water
For the Lemon Filling:
• 1½ cups granulated sugar
• ⅓ cup cornstarch
• 1½ cups water
• 4 large egg yolks
• ½ cup fresh lemon juice
• 1 tbsp lemon zest
• 3 tbsp unsalted butter
• 1 tsp vanilla extract
For the Meringue:
• 4 large egg whites
• ½ tsp cream of tartar
• ½ cup granulated sugar
• 1 tsp vanilla extract
Method:
1. Preheat the oven to 375°F (190°C). For the crust, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until a dough forms.
2. Roll the dough out and place it into a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork, line with parchment paper, and add pie weights. Bake for 15 minutes, then remove the weights and bake for another 8–10 minutes until lightly golden. Let cool.
3. For the filling, whisk together the sugar and cornstarch in a saucepan. Gradually whisk in the water. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
4. In a separate bowl, whisk the egg yolks. Slowly add about ½ cup of the hot mixture while whisking constantly. Pour the egg mixture back into the saucepan and cook for 2–3 minutes, stirring constantly.
5. Remove from the heat and stir in the lemon juice, lemon zest, butter, and vanilla. Pour the hot filling into the baked pie crust.
6. For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar while beating, then continue until stiff, glossy peaks form. Beat in the vanilla.
7. Spread the meringue over the hot lemon filling, making sure it reaches all the way to the edges of the crust.
8. Bake at 350°F (175°C) for 12–15 minutes, or until the meringue is lightly golden brown.
9. Let the pie cool completely before slicing. For the best texture, refrigerate for at least 2 hours before serving. 
