This fresh lemon meringue pie recipe has a flaky homemade crust, a filling made with freshly squeezed lemon juice and an enticing meringue with little golden peaks.
Preheat oven to 350 degrees F.
If you are taking the pie to a function, you can use an aluminum disposable plate for convenience. Grease the pie plate with butter.
Combine the flour, salt, and sugar in a large bowl.
Using a pastry blender cut the butter into the dry ingredients until itís in pea-size pieces.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together.
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
Roll dough out to fit pie plate.Pierce the bottom.
Bake the pie crust for 20 minutes.
Remove from the oven when ready so you can add the lemon filling.
With no heat turned on, measure the sugar, cornstarch and salt into a saucepan.
Stir in the cold water and lemon juice.
Stir in the well beaten egg yolks.
Bring 1 1/2 cup water to a boil.
Add the butter and boiling water.
Bring the mixture to a boil over medium-high heat, stirring constantly.
Reducing the heat to minimum, keep stirring and boil for one minute longer.
Remove the pan from the stove, and whisk in the lemon peel and food coloring in.
Pour the lemon pie filling into the cooked crust.
Let it sit while you make the meringue.
Preheat the oven to 350 degrees F.
Using an electric mixer and medium sized mixing bowl, beat the egg white with the cream of tartar until it is foamy.
Gradually add the sugar and continue on medium-high speed until still peaks form.
Use a spoon to dollop the meringue onto the pie making little peaks and be sure to take the meringue right to the crust to seal the edges well.
Place into the preheated oven and bake for 12-15 minutes, keeping an eye on it so you end up with beautiful bronze little peaks.
Let the pie sit and cool for two hours before cutting.