National Lemon Meringue Pie Day

Recipe for National Lemon Meringue Pie Day

Celebrate National Lemon Meringue Pie Day with a twist on the classic recipe! This Sunshine Lemon Meringue Pie is a vibrant and refreshing take on the traditional dessert. With a buttery shortcrust pastry, a tangy lemon curd filling, and a fluffy meringue topping, this pie is sure to brighten up any gathering.

Cook Time: 2 hours 30 minutes

Cooking Method: Baking

Category: Dessert

Cuisine: French

Yield: 8 servings

Suitable For Diet: Vegetarian

Ingredients

• All-purpose flour: 2 cups
• Cold unsalted butter, cut into small pieces: 1 cup
• Granulated sugar: 1 cup
• Large egg yolks: 3
• Freshly squeezed lemon juice: 2/3 cup
• Salt: 1/2 tsp
• Large egg whites: 3
• Granulated sugar (for meringue): 1 cup

Materials

• Mixing bowl
• Pastry brush
• 9-inch tart pan with a removable bottom
• Whisk
• Hand mixer (for meringue)

Steps

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter and use a pastry brush or your fingers to work it into the flour mixture until it resembles coarse crumbs.
3. Gradually add cold water, a tablespoon at a time, until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch. Transfer to a 9-inch tart pan with a removable bottom and trim the edges.
5. Prick the bottom of the crust with a fork and bake for 20 minutes, or until lightly golden.
6. While the crust is baking, prepare the lemon curd. In a separate mixing bowl, whisk together the egg yolks, sugar, lemon juice, and salt until well combined.
7. When the crust is ready, remove from the oven and pour in the lemon curd. Return to the oven and bake for an additional 15 minutes, or until the filling is set.
8. While the pie is baking, prepare the meringue topping. In a clean mixing bowl, beat the egg whites and sugar until stiff peaks form.
9. Remove the pie from the oven and spread the meringue topping evenly over the filling. Return to the oven and bake for an additional 10-12 minutes, or until the meringue is golden brown.
10. Allow the pie to cool completely on a wire rack before serving.