Lemon Meringue Pie

Short Description

Lemon Meringue Pie is a classic dessert that combines a crisp, buttery crust with a tangy lemon filling, all topped with a light and fluffy meringue. This pie offers a perfect balance of sweet and tart flavors, making it a favorite for many occasions.

Why You’ll Love This Recipe

• Classic Flavor Combination: The tartness of the lemon filling pairs beautifully with the sweetness of the meringue.

• Elegant Presentation: The golden-brown meringue topping makes for a stunning dessert centerpiece.

• Versatile Dessert: Suitable for various occasions, from family gatherings to formal dinners.

• Make-Ahead Friendly: Can be prepared in advance, allowing flavors to meld beautifully.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1½ cups granulated sugar

• ¼ cup cornstarch

• 1½ cups water

• 3 large egg yolks

• 2 tablespoons butter

• 1 tablespoon grated lemon zest

• ½ cup fresh lemon juice

• 1 pre-baked 9-inch pie crust

• 4 large egg whites

• ½ cup granulated sugar (for meringue)

• ¼ teaspoon cream of tartar

Directions

1. Preheat Oven: Set your oven to 350°F (175°C).

2. Prepare Lemon Filling:

   • In a medium saucepan, whisk together 1½ cups of sugar and cornstarch.

   • Gradually stir in water until smooth.

   • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

   • Boil for 1 minute, then remove from heat.

   • In a separate bowl, lightly beat the egg yolks.

   • Gradually whisk in a small amount of the hot sugar mixture to temper the yolks.

   • Return the tempered yolks to the saucepan, stirring constantly.

   • Bring the mixture back to a gentle boil and cook for an additional minute.

   • Remove from heat and stir in butter, lemon zest, and lemon juice until well combined.

3. Assemble Pie:

   • Pour the hot lemon filling into the pre-baked pie crust.

4. Prepare Meringue:

   • In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.

   • Gradually add ½ cup of sugar, continuing to beat until stiff peaks form.

5. Top Pie with Meringue:

   • Spread the meringue over the hot lemon filling, ensuring it touches the edges of the crust to seal.

   • Use the back of a spoon to create peaks in the meringue.

6. Bake:

   • Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.

7. Cool:

   • Allow the pie to cool at room temperature for at least 2 hours before serving.

Servings and Timing

• Servings: 8

• Preparation Time: 20 minutes

• Cooking Time: 15 minutes

• Cooling Time: 2 hours

• Total Time: 2 hours 35 minutes

Variations

• Graham Cracker Crust: Use a graham cracker crust for a different texture and flavor.

• Lime Meringue Pie: Substitute lemon juice and zest with lime for a tangy twist.

• Coconut Meringue: Fold shredded coconut into the meringue before baking for added flavor.

Storage/Reheating

• Storage: Store the pie in the refrigerator, covered loosely with plastic wrap, for up to 3 days.

• Reheating: Lemon Meringue Pie is best enjoyed cold or at room temperature. Reheating is not recommended as it may affect the texture of the meringue.

FAQs

Can I make Lemon Meringue Pie ahead of time?

Yes, you can prepare the pie a day in advance. Store it in the refrigerator and serve chilled.

Why does my meringue weep?

Weeping can occur if the meringue is not cooked thoroughly or if there is a gap between the meringue and the crust. Ensure the meringue is spread to the edges and baked properly.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

How do I know when the meringue is done?

The meringue is done when it has a golden-brown color and holds stiff peaks.

Can I freeze Lemon Meringue Pie?

Freezing is not recommended as it can affect the texture of the meringue and filling.

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