Classic Lemon Meringue Pie: The Best Fluffy Perfection

Directions

• For the Pie Crust: In a large bowl, whisk together flour and salt. Cut in the cold cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
• On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer to a 9-inch pie pan. Trim and crimp the edges as desired. Prick the bottom and sides of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes, or until the crust is lightly golden brown. Set aside.
• For the Lemon Filling: In a medium saucepan, whisk together 1 cup of the granulated sugar, cornstarch, and ¼ teaspoon salt. Gradually whisk in 1 ½ cups cold water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.
• In a separate bowl, lightly beat the 4 egg yolks. Slowly temper the hot mixture into the egg yolks by gradually whisking about ½ cup of the hot mixture into the yolks. Then, pour the egg yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium-low heat, stirring constantly, for 2 minutes, being careful not to boil.
• Remove from heat. Stir in the lemon juice, lemon zest, and 2 tablespoons unsalted butter until the butter is melted and everything is well combined. Pour the hot lemon filling into the pre-baked pie crust.
• For the Meringue: Preheat oven to 350°F (175°C). In a very clean, large bowl (preferably glass or metal) or the bowl of a stand mixer, beat the 4 room temperature egg whites with the cream of tartar on medium speed until soft peaks form.
• Gradually add the remaining ½ cup granulated sugar, about 1 tablespoon at a time, continuing to beat on high speed until stiff, glossy peaks form and the sugar is dissolved. The meringue should be thick and shiny.
• Carefully spoon or spread the meringue over the hot lemon filling, ensuring that the meringue touches the edges of the pie crust all around. This helps to prevent shrinkage and weeping. Create decorative swirls and peaks with the back of a spoon.
• Bake in the preheated oven for 10-15 minutes, or until the meringue is beautifully golden brown and lightly toasted on the peaks.
• Let the pie cool completely on a wire rack at room temperature for at least 3-4 hours before slicing and serving. For best results, chill for an additional 2-3 hours in the refrigerator before serving.