Classic Lemon Meringue Pie — Grandmabot's Best

Instructions

1. 1

   Make the crust: Combine flour and salt in a bowl. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits. Sprinkle 2 tbsp ice water, toss, add more if needed until dough just holds. Gently press into a 9-inch tart pan or pie plate, patching seams; chill 20 minutes. (Chilling keeps it from shrinking — don't skip it, dear.)

2. 2

   Blind-bake crust: Preheat oven to 400°F (200°C). Line chilled crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 8–10 minutes until edges are golden. Let cool slightly. Reduce oven to 350°F (175°C).

3. 3

   Make the lemon curd: In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil. Boil 1 minute while stirring. Temper egg yolks: whisk a few tablespoons of hot mixture into yolks, then whisk yolk mixture back into pan. Cook 1–2 minutes until thick and glossy. Remove from heat; stir in lemon juice, zest, and butter until smooth. Taste — it should be bright and not overly sweet. Pour curd into warm baked crust, smoothing top. Let cool 15 minutes.

4. 4

   Prepare the meringue: While curd cools, beat egg whites with cream of tartar in a clean, dry bowl on medium speed until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating on high until glossy, stiff peaks form and sugar is dissolved (rub a bit between fingers — should feel smooth). Beat in vanilla if using.

5. 5

   Top and seal: Pile meringue onto warm-ish curd, pressing all the way to the crust edges to seal (this prevents weeping). Make pretty peaks with the back of a spoon.

6. 6

   Bake meringue: Bake at 350°F (175°C) for 10–15 minutes until meringue is golden on peaks. Watch closely — it browns fast. For an extra-even finish, you can use a kitchen torch to toast peaks lightly.

7. 7

   Cool and chill: Let pie cool at room temperature for about 1 hour, then chill at least 2 hours (overnight is best) to set the curd fully. Slice with a warm, dry knife for clean pieces.

8. 8

   Serving tip: Bring the pie out 15 minutes before serving so the curd softens slightly. Store covered in the fridge up to 2 days (meringue is best the first day).