Lemon Meringue Pie

The Zesty Citrus Cloud Delight is a refreshingly vibrant dessert that captures the essence of sunny days with its bright flavors and airy textures. Imagine sinking your fork into a fluffy meringue topped with a velvety lemon filling, all nestled in a crisp, buttery pie crust. This dessert not only tantalizes the taste buds but also brings a burst of freshness that’s perfect for warmer months or festive occasions. Whether you’re hosting a summer barbecue, celebrating a birthday, or simply indulging in a sweet treat, this pie is sure to impress friends and family alike.

Discover the refreshing Zesty Citrus Cloud Delight, a dessert perfect for sunny days and special gatherings. This vibrant pie features a flaky crust, luscious lemon filling, and a fluffy meringue topping that creates a delightful contrast of textures and flavors. Ideal for summer barbecues or celebrations, this treat will impress your guests. Follow our easy recipe to create this stunning dessert that captures the essence of citrus bliss in every bite. Enjoy the burst of sunshine with every slice!

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Ingredients

For the Pie Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and diced

2 tablespoons sugar

1/4 teaspoon salt

4-5 tablespoons ice water

For the Lemon Filling:

1 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 cup water

3 large egg yolks, beaten

1/4 cup fresh lemon juice (about 2 lemons)

2 tablespoons lemon zest

2 tablespoons unsalted butter

For the Meringue:

3 large egg whites

1/2 teaspoon cream of tartar

1/2 cup granulated sugar

1 teaspoon vanilla extract

Instructions

Prepare the Pie Crust:

- In a large bowl, combine flour, sugar, and salt. Add chilled butter and, using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.

- Stir in ice water, one tablespoon at a time, until the mixture forms a dough. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Blind Bake the Crust:

- Preheat the oven to 425°F (220°C). Roll out the dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim the edges.

- Prick the bottom with a fork and line it with parchment paper. Fill with pie weights (or dried beans) and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes until golden. Let cool.

Make the Lemon Filling:

- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water until smooth.

- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.

- Once boiling, remove from heat. Temper the egg yolks by adding a bit of the hot mixture to them, whisking constantly. Pour the tempered yolks back into the saucepan.

- Stir in lemon juice, lemon zest, and butter. Pour the lemon filling into the prepared pie crust, smoothing the top.

Prepare the Meringue:

- In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.

- Gradually add sugar, continuing to beat until stiff peaks form and the meringue is glossy. Stir in vanilla extract.

Assemble and Bake:

- Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.

- Bake at 350°F (175°C) for about 10 minutes, or until the meringue is lightly browned.

Cool and Serve:

- Allow the pie to cool at room temperature for at least 1 hour. Refrigerate for a few hours before slicing and serving. Enjoy your Zesty Citrus Cloud Delight!

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 8