Homemade Lemon Meringue Pie

Directions

Pie Crust

1. In a large bowl, combine pie crust ingredients and mix until well combined. Then let rest for an hour.

2. With a roller, roll out your pie crust on a flat, floured surface and try to fold outer edges so that you can a circular crust shape.

3. Butter your pie dish and then place the crust into your dish and mold to the shape and sides of the dish. If there's an overflow of crust over the edges, you can let hang or you can pinch the edges to make a cute lil' design (see attached video at the beginning 5 seconds).

4. Then place your pie crust in the oven to at 375℉ for 15 minutes.

Egg Wash

1. After the 15 minutes of baking, remove your pie crust and let cool for a few minutes. Grab a small mixing bowl and prepare your egg wash. Combine egg and water and mix until you get a consistent liquid.

2. While lemon filling is thickening on the stove (*see instructions under Lemon Filling*), poke some holes at the bottom of the crust with a fork and cover the entire pie crust in egg wash (including the sides!) using a food brush.

3. Then place back in oven to finish off baking the crust for another 10-15 minutes or until golden brown.

Lemon Filling

1. Start by separating your eggs. For the filling, we'll be using the egg yolks. Keep the egg whites in a separate bowl - they'll be used for the meringue.

2. In a large pot, combine sugar, flour, salt, and lemon zest. Place pot on stove (low heat) to heat up the sugar and stir dry ingredients. This is to activate the sugar.

3. Add in lemon juice to pot and stir. Then add in egg yolks. Stir again and let the pot heat some more. Make sure all ingredients are combined. Then add in your cup of water and stir occasionally on low-medium heat. You want the consistency to thicken a bit so keep on the stove until you it looks less runny. Shouldn't splash as much when you stir. Please note, while this thickening process is happening, it's a good time to do the egg wash for your pie crust

4. Now add your butter to the pot and mix until butter is melted and well combined with filling.

5. Once combined, prepare a large mixing bowl and grab a fine mesh strainer. Hold the strainer over your large mixing bowl and pour the pot's contents into the strainer. This is to remove any chunky pieces of lemon pulp or zest. Use a spatula to filter the filling through the strainer by brushing the contents against the bottom of the strainer. It may take a while to get everything through but we want a smooth consistency! Set aside and start the meringue.

6. When meringue is finished, pour the filling contents into the pie crust, then add Meringue on top.

Meringue

1. Grab your Kitchen Aid mixer (or electric hand held mixer) and pour the egg whites into your mixer bowl. Beat the eggs on medium speed. Slowly add in your cream of tartar and sugar. Once all ingredients are in, increase speed to high and let blend until you start to get a whipped cream consistency.

2. Once lemon filling is in the pie crust, you want to use a spatula to dollop your meringue across the surface of the entire pie. It should look like a mountain of shaving cream. Fluff it up across the pie with your spatula like you'd fluff your hair ya'll! Sprinkle the top with some sugar.

3. Place entire pie into the oven on broil for 2-3 minutes to get a nice little burnt color across the meringue. Enjoy this delicious beauty of a pie!