Welcome to the delightful world of Lemon Meringue Pie! This classic dessert features a tangy lemon filling topped with a fluffy meringue that’s simply irresistible. Let’s dive into the deliciousness!
Tips for Success
This part’s so satisfying—creating those beautiful peaks in the meringue! Make sure your egg whites are at room temperature for the best results.
Favorite Parts
The combination of tart lemon and sweet meringue is a match made in heaven. Trust me, you’ll love it!
Ingredients
- Pie Crust:
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- Lemon Filling:
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- Meringue:
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Instructions
- Prepare the Egg Yolks and Whites:
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Step 1- Separate the eggs: Grab 4 eggs and separate the egg yolks from the egg whites and set aside.
- Make the Meringue:
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Step 2- Prepare cornstarch mixture: In a small saucepan, whisk together cornstarch and water. Cook over medium heat, stirring constantly until thickened. Remove from heat and set aside.
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Step 3- Mix the sugar and cream of tartar: In a small bowl, stir together cream of tartar and sugar. In a large bowl, beat the egg whites with electric mixers until frothy.
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Step 4- Add sugar and cornstarch mixture: With the mixers running, add the sugar mixture, a spoonful at a time, until fully incorporated. Continue beating until soft peaks. Add the thickened cornstarch mixture while beating, a spoonful at a time. Mix until stiff peaks form, about 1-2 minutes. Set aside.
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Step 5- Preheat the oven: Preheat oven to 350 degrees F.
- Make the Lemon Filling:
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Step 6- Combine dry ingredients: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat and stir in butter.
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Step 7- Temper the egg yolks: Beat the egg yolks with a fork. Add a spoonful of the hot saucepan mixture into the egg yolk mixture and whisk together to temper the eggs (gradually warm them). Repeat, with a few more spoonfuls. Whisk the egg yolk mixture back into remaining sugar mixture in the pot.
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Step 8- Thicken the filling: Bring to a gently boil and continue to cook while stirring constantly, until thick. Remove from heat.
- Assemble the Pie:
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Step 9- Fill the pie: Pour hot lemon filling into baked pie shell. Immediately add meringue on top, covering every surface, spreading it around all the way to the edge of the pie so there are not gaps between the pie crust and meringue. Use the back of your spoon to create decorative peaks in the meringue.
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Step 10- Bake the pie: Bake in preheated oven for 10 minutes or until the meringue is lightly browned.
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Step 11- Cool the pie: Transfer to a wire rack and cool to room temperature, about 2 hours. This pie is best served the same day.
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Step 12- Store leftovers: Store leftover lemon meringue pie covered in the refrigerator for 2-3 days.
Nutrition
- Calories: 300, Fat: 14g, Carbs: 45g, Protein: 4g
Cooking techniques
Creating the meringue requires careful beating of the egg whites to achieve the right peaks. Be patient and watch for those soft to stiff peaks!
Variations or substitutions
Try using lime juice for a twist on the classic lemon flavor, or add a touch of vanilla extract to the filling for extra depth.
Storage tips
For best texture, store the pie covered in the refrigerator and consume within 2-3 days. Avoid freezing, as it can affect the meringue.
Notes
Ensure your mixing bowls and beaters are clean and free of grease to achieve the best meringue results.
