Joy's Core Memory Meringue Pie
Inspired by the radiant spirit of Joy, this lemon meringue pie is a burst of sunshine and happiness. A flaky butter crust holds a perfectly tart lemon custard, crowned with a cloud of toasted meringue, evoking the golden glow of cherished memories. Each bite is a sweet and tangy reminder of life's brightest moments, a truly uplifting dessert for any occasion.
Directions
- 1
To make the crust, combine flour and a pinch of salt in a large bowl. Cut in cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 2
Gradually add ice water, one tablespoon at a time, mixing until just combined. Form the dough into a disc, wrap in plastic, and chill for 30 minutes.
- 3
On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer to a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and bake at 375°F (190°C) for 15 minutes, or until lightly golden.
- 4
For the filling, whisk together 1 cup of granulated sugar and cornstarch in a medium saucepan. Stir in lemon juice, egg yolks, and ¼ cup cold water until smooth.
- 5
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat. Pour the hot filling into the pre-baked pie crust.
- 6
For the meringue, beat egg whites with cream of tartar and a pinch of salt using an electric mixer on medium speed until soft peaks form.
- 7
Gradually add the remaining ½ cup of granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved.
- 8
Carefully spread the meringue over the hot lemon filling, ensuring it touches the crust all around to prevent shrinking. Create decorative peaks with the back of a spoon.
- 9
Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown. Let cool completely on a wire rack before chilling for at least 4 hours, or until set, before serving.