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Fluffy Lemon Meringue Pie: 5 Tips for Perfect Fluffiness

Fluffy Lemon Meringue Pie
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Fluffy Lemon Meringue Pie: An Incredible Ultimate Recipe

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and diced
  • 3–4 tablespoons cold water
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 1 ½ cups water
  • 3 large egg yolks, beaten
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine flour and salt.
  3. Add chilled butter to the flour mixture. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
  4. Stir in cold water, one tablespoon at a time, until the dough comes together.
  5. On a floured surface, roll out the dough to fit a 9-inch pie plate.
  6. Place the rolled-out dough into the pie plate and trim the edges. Poke holes in the bottom with a fork to prevent bubbling.
  7. Bake the crust in the preheated oven for about 10-12 minutes or until lightly golden. Remove from oven and let cool.
  8. In a saucepan, mix together the sugar, flour, cornstarch, and salt.
  9. Gradually stir in water and cook over medium heat, stirring constantly until the mixture comes to a boil.
  10. Once boiling, continue cooking for 2 minutes until thickened.
  11. In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot mixture to the yolks to temper them. Then, gradually whisk the tempered yolks back into the saucepan.
  12. Stir in the lemon juice, lemon zest, and butter. Cook for an additional 2 minutes, stirring constantly until thickened.
  13. Pour the lemon filling into the pre-baked pie crust, smoothing the top.
  14. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
  15. Gradually add sugar, continuing to beat until stiff peaks form and the mixture is glossy. Add vanilla and mix briefly.
  16. Spoon the meringue over the lemon filling, spreading to the edges to seal.
  17. Bake in the oven for about 10-12 minutes, or until the meringue is golden brown.
  18. Remove from the oven and let the pie cool at room temperature for at least 30 minutes before slicing.
  19. For best flavor, refrigerate the pie for a couple of hours before serving.

Notes

  • Use fresh lemon juice for best flavor.
  • Ensure egg whites are at room temperature for better volume.
  • Do not overbake the meringue to avoid a tough texture.

Nutrition

Find it online: https://tastysizzle.com/fluffy-lemon-meringue-pie/

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