A refreshing twist on the classic lemon meringue pie, this recipe features a rich lemon filling topped with a fluffy meringue, perfect for any occasion.
In a medium saucepan, combine the granulated sugar, cornstarch, and unbleached flour.
Mixing the dry ingredients first ensures even distribution and prevents clumping.
Gradually whisk in the cold water until smooth.
Adding the liquid slowly helps create a lump-free mixture.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
Stirring constantly prevents the mixture from sticking to the pan.
Reduce the heat and cook for an additional 2 minutes, stirring occasionally.
Cooking longer ensures the starches are fully activated for a smooth filling.
Remove from heat and stir in the unsalted butter, fresh lemon juice, and pure vanilla.
Adding these ingredients off the heat preserves their flavors.
Pour the filling into a pre-baked pie crust and set aside.
Letting the filling cool slightly helps it set better.
In a mixing bowl, beat the room temperature egg whites and cream of tartar until soft peaks form.
Using a clean, grease-free bowl ensures the egg whites whip properly.
Gradually add the fine sugar, beating until stiff and glossy peaks form.
Adding sugar gradually helps stabilize the meringue.
Spread the meringue over the lemon filling, sealing the edges to prevent shrinking.
Sealing the edges prevents the meringue from pulling away during baking.
Bake in a preheated 350°F oven for 15 minutes or until the meringue is golden brown.
Keep an eye on the meringue to avoid over-browning.
Cool the pie on a wire rack for 1 hour, then refrigerate for 3-6 hours before serving.
Chilling the pie ensures the filling sets properly.
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