Lemon Meringue Pie

Name: Lemon Meringue Pie (Tarta de Limón y Merengue)
Yield: Servings: 8
Cuisine: American
Ingredients: Standard 9-inch pie plate, parchment, pie weights or dried beans or raw rice for blind baking the crust; 1½ teaspoons white or apple cider vinegar; ¼ cup cold water; ½ cup chilled, unsalted butter, cubed; ½ teaspoon salt; 1¼ cups all-purpose flour, plus more for work surface; 1 teaspoon cream of tartar; 1½ cups granulated sugar, divided; ½ cup water; ½ teaspoon Mexican vanilla; 4 large egg yolks; ½ cup all-purpose flour; 1 cup sugar; ¼ teaspoon salt; 2 tablespoons lemon zest; ⅔ cup lemon juice; 2 cups water; 4 large egg whites; 4 tablespoons butter, sliced

Tarta de Limón y Merengue

Preparation info

Servings:
8

Difficulty
Easy

Appears in

My South Texas Kitchen

By Yvette Zuniga Jemison

Published 2022

About

The climate and soil in the Rio Grande Valley are ideal for growing citrus, and most of the year, citrus is readily available right in our backyards. My Tia Odilia, who resides in the RGV, regretted not learning how to make her mother’s lemon meringue pie to utilize the seasonal valley lemons. Hearing this sent me on a lemon meringue journey. I develop this recipe with a velvety filling that celebrates the juicy lemons from the RGV, but can easily be made into an orange meringue or lime mer