Lemon Meringue Pie

1. PREPARE THE PIE CRUST

   Roll out the pie crust and gently press it into a 9-inch pie dish, ensuring it fits snugly against the sides and bottom. Trim any excess dough hanging over the edges. Use a fork to prick the bottom of the crust several times to prevent air bubbles. Preheat your oven to 375°F (190°C).

   
   Tip: Chill the pie crust for 10 minutes before baking to help it hold its shape.
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1. BAKE THE PIE CRUST

   Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for 5-7 minutes until the crust is lightly golden. Let it cool slightly while you prepare the filling.

   Tip: Prebaking ensures the crust stays crisp when filled.
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1. MAKE THE LEMON FILLING

   In a saucepan, combine ¾ cup of sugar, 3 tablespoons of cornstarch and a pinch of salt. Gradually whisk in 1 ½ cups of water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat.

   
   Tip: Stir constantly to prevent lumps from forming.
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1. TEMPER THE EGGS

   In a separate bowl, whisk 3 large egg yolks (reserve the whites for the meringue). Slowly pour about ½ cup of the hot sugar mixture into the egg yolks, whisking constantly to temper them. Pour the tempered egg mixture back into the saucepan and return to medium heat. Cook for 2-3 minutes, stirring, until thickened.

   
   Tip: Tempering prevents the eggs from curdling when mixed with the hot liquid.
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1. ADD LEMON JUICE AND ZEST

   Remove the saucepan from heat and stir in the juice and zest of 3 lemons. Add 2 tablespoons of unsalted butter, stirring until melted and fully incorporated. Pour the lemon filling into the prebaked pie crust.

   
   Tip: Use fresh lemon juice and zest for the best flavor.
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1. MAKE THE MERINGUE

   In a clean mixing bowl, beat the reserved 3 egg whites with an electric mixer on medium speed until foamy. Gradually add 6 tablespoons of sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form.

   
   Tip: Ensure the bowl and beaters are completely clean and free of grease for the best meringue.
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1. TOP THE PIE WITH MERINGUE

   Spread the meringue over the lemon filling and seal the edges completely to the crust. Use the back of a spoon to create peaks in the meringue.

   
   Tip: Sealing the edges prevents the meringue from shrinking during baking.
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1. BAKE THE PIE

   Place the pie in the (preheated) oven and bake for 10-12 minutes or until the meringue is golden brown. Keep an eye on it to prevent over-browning.

   Tip: Use a baking sheet to catch any spills and make it easier to handle.
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1. COOL THE PIE

   Remove the pie from the oven and let it cool on a wire rack. This allows the filling to set and makes slicing easier.

   Tip: Cooling the pie completely prevents the filling from spilling out when cut.
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1. SERVE

   Once cooled, slice the pie into even portions and serve. Enjoy the tangy lemon filling and fluffy meringue topping!

   Tip: Use a sharp knife to cut clean slices, wiping the blade between cuts for neat edges.
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