Indulge in the zesty delight of lemon meringue pie, a classic dessert that balances sweet and tart flavors perfectly. This recipe will guide you through making a buttery crust, a creamy lemon filling, and a light, airy meringue. Whether for a special occasion or just a treat for yourself, this lemon meringue pie is sure to impress and satisfy your sweet cravings.
Ingredients
– 1 pie crust (store-bought or homemade)
– 1 cup sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1 1/2 cups water
– 3 large egg yolks, beaten
– 1/2 cup fresh lemon juice
– Zest of 1 lemon
– 2 tablespoons butter
– 3 large egg whites
– 1/4 teaspoon cream of tartar
– Additional sugar for meringue
Servings and Cooking Time
This recipe serves 8. Preparation time is approximately 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 300
– Protein: 4g
– Carbohydrates: 45g
– Fat: 12g
– Fiber: 1g
This nutritional information is for one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Prepare the pie crust and blind bake it for 10 minutes.
3. In a saucepan, whisk together sugar, cornstarch, and salt.
4. Gradually add water to the dry ingredients, stirring continuously.
5. Bring the mixture to a boil over medium heat, stirring until thickened.
6. Carefully whisk a small amount of the hot mixture into the beaten egg yolks to temper them.
7. Pour the tempered yolks back into the saucepan and cook for 2 more minutes, stirring constantly.
8. Remove from heat and stir in lemon juice, zest, and butter until smooth.
9. Pour the lemon filling into the baked pie crust.
10. In a separate bowl, beat egg whites and cream of tartar until soft peaks form, then gradually add sugar and beat until stiff peaks form.
11. Spread the meringue over the lemon filling, sealing the edges.
12. Bake for 10-15 minutes until the meringue is golden brown.
Alternative Ingredients
You can substitute the pie crust with a graham cracker crust for a different texture. Additionally, use lime juice for a lime meringue pie variation or a dairy-free butter alternative for a vegan version.
Serving and Pairings
Lemon meringue pie pairs beautifully with a dollop of whipped cream or vanilla ice cream. Serve it with fresh berries or a light fruit salad for a refreshing contrast.
Storage and Reheating
Store leftover lemon meringue pie in the refrigerator for up to 3 days. To reheat, place it in the oven at a low temperature for a few minutes. Freezing is not recommended, as meringue can become watery when thawed.
Cooking Mistakes
- Overcooking the meringue can lead to a dry texture.
- Not sealing the edges of the meringue can cause it to shrink away from the filling.
- Using cold ingredients can affect the meringue’s stability.
- Skipping the cornstarch can result in a runny filling.
- Not tempering the yolks can lead to scrambled eggs in the filling.
Helpful Tips
- Use fresh lemons for the best flavor.
- Allow the pie to cool completely before slicing to ensure clean cuts.
- For a sweeter meringue, adjust sugar to taste.
- Ensure your mixing bowls are grease-free for best meringue results.
FAQs
What is lemon meringue pie?
Lemon meringue pie is a dessert consisting of a pie crust filled with a tangy lemon filling and topped with a fluffy meringue. It’s a classic favorite known for its sweet and tart flavors.
Can I make lemon meringue pie in advance?
Yes, you can prepare the pie a day ahead. However, it’s best to add the meringue just before serving to maintain its texture.
Why did my meringue weep?
Weeping occurs when moisture forms under the meringue, often due to humidity or not sealing the edges properly. Ensure you bake the meringue until fully set and dry.
Can I use bottled lemon juice?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.
How do I know when my meringue is done?
Meringue is done when it turns golden brown and is firm to the touch. It should not be sticky or soft in the center.
Conclusion
Lemon meringue pie is a delightful dessert that combines sweet and tangy flavors in perfect harmony. With its buttery crust, creamy filling, and airy topping, it’s sure to be a hit at any gathering. Follow this recipe for a treat that will impress your friends and family alike.
Lemon Meringue
Ingredients
- 1 pie crust
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks beaten
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons butter
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- Additional sugar for meringue
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the pie crust and blind bake it for 10 minutes.
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually add water to the dry ingredients, stirring continuously.
- Bring the mixture to a boil over medium heat, stirring until thickened.
- Carefully whisk a small amount of the hot mixture into the beaten egg yolks to temper them.
- Pour the tempered yolks back into the saucepan and cook for 2 more minutes, stirring constantly.
- Remove from heat and stir in lemon juice, zest, and butter until smooth.
- Pour the lemon filling into the baked pie crust.
- In a separate bowl, beat egg whites and cream of tartar until soft peaks form, then gradually add sugar and beat until stiff peaks form.
- Spread the meringue over the lemon filling, sealing the edges.
- Bake for 10-15 minutes until the meringue is golden brown.
Nutrition
