Lemon Meringue Pie

Zesty Lemon Meringue Delight is a classic dessert that embodies the perfect balance of tartness and sweetness, making it a favorite among many dessert lovers. This delightful treat features a tangy lemon filling topped with a light and airy meringue, all nestled in a buttery graham cracker crust. Whether you're celebrating a special occasion or simply indulging your sweet tooth, this dessert promises to deliver a refreshing burst of flavor with every bite.

Discover the joy of baking with Zesty Lemon Meringue Delight, a classic dessert that balances tart and sweet in every bite. This refreshing treat features a buttery graham cracker crust, tangy lemon filling, and a fluffy meringue topping that adds the perfect finishing touch. Ideal for any occasion, this dessert will awaken your taste buds and leave a lasting impression. Explore the detailed preparation process and enjoy the delightful textures and flavors of this beloved treat.

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Ingredients

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the Lemon Filling:

1 cup granulated sugar

⅓ cup cornstarch

¼ teaspoon salt

1 ½ cups water

4 large egg yolks (lightly beaten)

⅓ cup freshly squeezed lemon juice (about 2-3 lemons)

2 tablespoons lemon zest

2 tablespoons unsalted butter

For the Meringue:

4 large egg whites

½ teaspoon cream of tartar

½ cup granulated sugar

1 teaspoon vanilla extract

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Instructions

Prepare the Graham Cracker Crust:

- Preheat your oven to 350°F (175°C).

- In a mixing bowl, combine the graham cracker crumbs and sugar. Add the melted butter, mixing until the crumbs are evenly coated and resemble wet sand.

- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.

- Bake for 8-10 minutes until golden and set. Remove from oven and let cool.

Make the Lemon Filling:

- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water while whisking continuously to prevent lumps.

- Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble. This should take about 5-7 minutes.

- In a small bowl, whisk together egg yolks, then slowly add a bit of the hot mixture to temper the yolks. Gradually whisk the yolk mixture back into the saucepan.

- Stir in lemon juice, lemon zest, and butter. Continue cooking until thickened, about 2-3 more minutes. Remove from heat and pour the filling into the cooled graham cracker crust.

Prepare the Meringue:

- In a large bowl, using a hand mixer or stand mixer, beat the egg whites and cream of tartar on medium-high speed until soft peaks form.

- Gradually add granulated sugar while continuing to beat until stiff peaks form and the meringue is glossy. Beat in the vanilla extract.

- Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.

Bake the Pie:

- Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is lightly golden brown.

- Remove from oven and let cool to room temperature. Then, refrigerate for at least 2 hours before serving to set.

Serve and Enjoy:

- Slice the pie and serve chilled or at room temperature. Enjoy the perfect balance of tart lemon and sweet meringue!

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Prep Time, Total Time, Servings: 30 min | 1 hr 30 min | 8 servings