Ingredients
For the crust:
- 1½ cups (190 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (115 g) cold butter, cubed
- 3–4 tablespoons ice water
For the lemon filling:
- 1 cup (200 g) sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1½ cups (360 ml) water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 large egg yolks, beaten
For the meringue:
- 4 large egg whites
- ½ cup (100 g) sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Make the crust
Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water a tablespoon at a time until dough comes together.
Form into a disk, chill 30 minutes, then roll out and place in a 9-inch pie dish.
Prick bottom with a fork and bake at 400°F / 200°C for 10–12 minutes, or until lightly golden. Let cool. - Prepare the lemon filling
In a saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest.
Cook over medium heat, stirring until thick and bubbly. Stir in butter.
Gradually whisk in egg yolks, then cook 2 more minutes. Remove from heat and pour into baked crust. - Make the meringue
In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until glossy and stiff. Beat in vanilla. - Assemble and bake
Spread meringue over the hot lemon filling, sealing the edges completely to the crust.
Bake at 350°F / 175°C for 10–15 minutes, until meringue is golden brown. - Cool & serve
Let cool at room temperature for 1 hour, then chill at least 3 hours before slicing.
Tips
- Spread meringue over hot filling — this helps prevent separation.
- For extra flavor, use Meyer lemons or a mix of lemon and lime juice.
- Store leftovers in the fridge, uncovered, to keep the meringue from weeping.
Enjoy !!
