HOMEMADE LEMON MERINGUE PIE

**Homemade Lemon Meringue Pie: A Classic Dessert with a Tangy Twist**

Lemon Meringue Pie is a beloved dessert that has stood the test of time. It combines three irresistible layers: a buttery, flaky crust, a silky and tart lemon curd filling, and a fluffy, golden meringue topping. The balance of tangy and sweet, combined with the contrast in textures, makes this pie a perennial favorite at family gatherings, holiday dinners, or as a simple indulgence after a weekday meal.

The best part? **Homemade Lemon Meringue Pie** is surprisingly easy to make, and crafting it from scratch guarantees the freshest and most flavorful results. Whether you’re a baking pro or a novice, this pie will be a hit at your next event, leaving everyone asking for seconds.

### Why You’ll Love Homemade Lemon Meringue Pie:

1. **Tangy and Sweet Perfection:** The lemon curd filling strikes the perfect balance between sweet and tart, offering a burst of citrus that’s bright and refreshing.

2. **Fluffy Meringue:** The meringue topping is light, airy, and perfectly sweet. It adds a beautiful contrast to the tangy lemon filling and buttery crust.

3. **Classic Comfort:** Lemon Meringue Pie is a nostalgic dessert that never goes out of style, making it perfect for holidays, birthdays, or simply a sweet treat to enjoy on a cozy afternoon.

4. **Made from Scratch:** While store-bought versions exist, nothing compares to the homemade taste and the satisfaction of creating something from scratch. The quality of ingredients, combined with the love you put into the process, makes all the difference.

### Ingredients:

#### For the Pie Crust:
– 1 1/4 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
– 2-3 tablespoons ice water

#### For the Lemon Filling:
– 1 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1 1/2 cups water
– 3 large egg yolks (set aside the egg whites for the meringue)
– 1/2 cup fresh lemon juice (about 3-4 lemons)
– 2 tablespoons lemon zest
– 2 tablespoons unsalted butter

For the Meringue:
– 3 large egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract

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