A delightful twist on the classic lemon meringue pie, this recipe combines a buttery crust with a tangy lemon filling and a fluffy meringue topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
Roll out the pre-made pie crust and fit it into a pie dish. Trim and crimp the edges as desired.
Chill the crust in the fridge for 10 minutes before baking to prevent shrinking.
Bake the crust for 10-12 minutes or until lightly golden. Let it cool.
Use pie weights or dried beans to prevent the crust from puffing up.
In a saucepan, combine sugar, cornstarch, and salt. Gradually whisk in cold water until smooth.
Mixing the cornstarch with sugar prevents lumps.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to boil.
Keep stirring to avoid scorching the bottom.
Remove from heat and stir in butter, lemon juice, and zest. Let it cool slightly.
Adding butter gives the filling a silky texture.
Temper the egg yolks by adding a small amount of the hot filling to them, then mix back into the saucepan.
Tempering prevents the yolks from curdling.
Pour the filling into the baked crust while still warm.
Warm filling helps the meringue adhere better.
In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form.
Ensure the bowl is grease-free for best results.
Spread the meringue over the filling, sealing the edges. Create peaks with the back of a spoon.
Sealing the edges prevents the meringue from shrinking.
Bake the pie for 6-8 minutes or until the meringue is golden brown.
Keep an eye on the meringue to avoid over-browning.
Cool the pie completely before slicing and serving.
Cooling allows the filling to set properly.
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