Lemon Meringue Pie Recipe

Make your pie dough. Toss butter with flour, sugar and salt. 

Drizzle in ice water and toss and knead until you have a dough.

Wrap in clingfilm and chill for at least 2 hours or overnight!

Roll out dough and place into your pie plate. Crimp the edges.

Line the dough with foil and then fill with pie weights. Bake for 20 minutes, take out the weights and bake for another 10

In a pan, whisk together water, lemon juice, lemon zest, cornstarch, salt and sugar until it becomes thick.

Scoop out 1 cup of this hot mixture and pour into your egg yolks. Pour this yolk mixture into the lemon mixture then add butter. 

Pour your thickened lemon curd into your prebaked pie dough. 

Boil sugar and water until it reaches 236 degrees. 

Whisk your egg whites until you have medium peaks, then slowly pour in that hot sugar syrup. 

Carefully pile the meringue on top of the hot lemon curd. Bake for 8-10 minutes until toasted. 

Let cool and then chill for 3 hours. 

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