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This classic lemon meringue pie combines a rich lemon filling with fluffy, golden meringue on a puff pastry base. Perfect for a refreshing dessert! Ingredients:
For the dough:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
2-4 cups ice water soup
For the lemon topping:
1/4 cup granulated sugar
1/2 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
4 large egg yolks (save the whites for the meringue)
1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
1 tablespoon lemon zest
2 tablespoons unsalted butter
For the meringue:
4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Instructions:
For full cooking steps, see the next page or use the Open button (>) and don't forget to SHARE the page with your Facebook friends
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