Lemon Meringue Pie




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Introduction

Get ready to indulge in a zesty and sweet treat with Lemon Meringue Pie. This classic dessert combines tangy lemon filling with fluffy meringue topping, creating a refreshing and delightful flavor experience.

Why Make This Recipe

Lemon Meringue Pie is the perfect choice for those who enjoy a combination of tartness and sweetness in their desserts. The bright lemon flavor paired with the light and airy meringue makes this pie a crowd-pleaser for any occasion.

How to Make Lemon Meringue Pie

Ingredients:

  • 1 cup + 6 tablespoons Granulated Sugar
  • 3 tablespoons Cornstarch
  • 2 tablespoons All-purpose flour
  • 2 cups Water
  • Juice and Zest from 2 Lemons
  • Pinch of salt
  • 4 Large eggs, divided
  • 1 Refrigerated pie crust, pre-baked in a pie plate

Directions:

  1. In a saucepan, whisk together 1 cup of granulated sugar, cornstarch, flour, and a pinch of salt.
  2. Slowly pour water into the mixture in the saucepan over medium heat.
  3. Add lemon juice and zest to the mixture.
  4. Bring to a low boil until thickened, while whisking constantly.
  5. Beat egg yolks in a bowl, then gradually add some of the hot mixture to temper the yolks.
  6. Whisk the tempered yolks into the saucepan until well combined.
  7. Pour the thickened filling into the pre-baked pie crust.
  8. Beat egg whites in a mixing bowl until frothy, then slowly add 6 tablespoons of sugar one tablespoon at a time until stiff peaks form.
  9. Spread the meringue over the filling in the pie pan, ensuring it reaches the edges.
  10. Bake for 10-15 minutes until the meringue is lightly browned. Allow to cool and chill before serving.

How to Serve Lemon Meringue Pie

Serve slices of Lemon Meringue Pie chilled, allowing the flavors to meld together. Pair with a dollop of whipped cream for an extra indulgent touch.

How to Store Lemon Meringue Pie

Store any leftover pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days. For longer storage, you can freeze the pie, tightly wrapped, for up to 2 months.

Tips to Make Lemon Meringue Pie

  • Make sure to whisk the filling constantly while cooking to prevent lumps.
  • Let the pie cool completely before slicing to allow the filling to set.
  • Use fresh lemon juice and zest for the best flavor.
  • Be patient when beating the egg whites for the meringue; stiff peaks ensure a fluffy topping.

Variation

For a twist on the classic recipe, you can add a hint of lavender or thyme to the lemon filling for a unique herbal note.

FAQs

  1. Can I use bottled lemon juice instead of fresh lemons? Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.
  2. Why did my meringue weep or shrink? Ensure the meringue is spread all the way to the edges to create a seal with the crust.
  3. Can I make this pie ahead of time? You can prepare the components ahead but assemble the pie before serving for the best texture and presentation.

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