Make the Crust: In a bowl, mix flour and salt. Cut in the butter until crumbly. Gradually add ice water until the dough forms. Roll out and fit into a 9-inch pie dish. Chill for 30 minutes, then blind bake at 375°F (190°C) for 15 minutes.
Prepare the Lemon Filling: In a saucepan, combine sugar, cornstarch, and water. Cook over medium heat until thickened. In a separate bowl, whisk egg yolks, then gradually mix in the hot mixture.
Return to the heat, add lemon juice, zest, salt, and butter, and stir until combined.
Fill the Pie: Pour the lemon filling into the baked crust.
Make the Meringue: In a saucepan, combine sugar and water, cooking until the sugar dissolves. In a separate bowl, beat egg whites and salt until soft peaks form. Gradually add the hot sugar syrup while continuing to beat until stiff peaks form.
Top and Bake: Spread the meringue over the lemon filling, sealing the edges. Bake at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
Cool and Serve: Allow the pie to cool before slicing. Enjoy your elegant lemon meringue pie!
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