Lemon Meringue Pie
Lemon meringue pie is a classic dessert that perfectly balances sweet and tart flavors. This delightful pie features a crispy crust, a smooth lemon filling, and a fluffy, toasted meringue topping. It’s a showstopper for any occasion, bringing a refreshing citrus twist to your table. Whether you’re celebrating a special event or just treating yourself, this lemon meringue pie is sure to impress!
Ingredients
– 1 pre-made pie crust (9-inch)
– 1 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1 cup water
– 3 large egg yolks, lightly beaten
– 2 tablespoons unsalted butter
– 1/2 cup fresh lemon juice
– Zest of 1 lemon
– 3 large egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup granulated sugar (for meringue)
Servings and Cooking Time
This recipe serves 8 people. Preparation time is approximately 20 minutes, and cooking time is about 30 minutes.
Nutritional Value
Per serving (1 slice):
– Calories: 320
– Total Fat: 14g
– Saturated Fat: 5g
– Cholesterol: 90mg
– Sodium: 150mg
– Total Carbohydrates: 44g
– Dietary Fiber: 1g
– Sugars: 30g
This nutritional information is for one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Bake the pie crust according to package instructions until golden brown; let cool.
3. In a saucepan, combine 1 cup sugar, cornstarch, and salt.
4. Gradually add water and stir until smooth.
5. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
6. Remove from heat and whisk a small amount into the egg yolks to temper them.
7. Slowly whisk the egg yolk mixture back into the saucepan.
8. Add butter, lemon juice, and zest, stirring until combined.
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, gradually adding sugar until stiff peaks form.
11. Spread meringue over the lemon filling, sealing edges to prevent shrinking.
12. Bake for 10-15 minutes until meringue is golden brown.
13. Allow pie to cool before serving.
Alternative Ingredients
If you’re looking to make a gluten-free version, substitute the pie crust with a gluten-free alternative. You can also use a dairy-free butter substitute for the filling, making it suitable for those with lactose intolerance.
Serving and Pairings
Lemon meringue pie pairs wonderfully with whipped cream or a scoop of vanilla ice cream. It can also be served alongside fresh berries for an added burst of flavor and color.
Storage and Reheating
Store leftover pie in the refrigerator for up to 3 days. It’s best enjoyed fresh, but if you need to reheat, do so gently in the oven, as microwaving can make the meringue soggy. Freezing is not recommended, as it affects the texture of the meringue.
Cooking Mistakes
– Avoid overcooking the meringue, which can lead to a tough texture.
– Ensure the pie crust is fully cooled before adding the filling to prevent sogginess.
– Use fresh lemon juice for the best flavor; bottled juice may not taste as bright.
– Don’t skip the cream of tartar; it helps stabilize the meringue.
– Make sure your mixing bowl is clean and free of grease before whipping egg whites.
Helpful Tips
– Use room temperature eggs for better volume in the meringue.
– For a twist, try adding a bit of vanilla extract to the lemon filling.
– Let the pie cool completely before slicing for cleaner slices.
– Use a kitchen torch to brown the meringue for a professional finish.
FAQs
Can I use bottled lemon juice for this recipe?
While bottled lemon juice is convenient, fresh lemon juice provides a brighter, more vibrant flavor that enhances the pie significantly.
How do I prevent my meringue from weeping?
To prevent weeping, ensure your meringue is properly cooked and seal it well against the filling. Additionally, try adding a tablespoon of cornstarch to the meringue mixture.
Can I make this pie in advance?
Yes, you can prepare the lemon filling and meringue separately in advance, but it’s best to assemble the pie on the day of serving for the freshest taste.
What can I do with leftover egg whites?
Leftover egg whites can be used in various recipes such as macarons, angel food cake, or even as an egg wash for pastries.
Why is my meringue not stiff?
If your meringue isn’t stiff, it could be due to grease on your utensils or under-beating the egg whites. Ensure your bowl is clean and beat until stiff peaks form.
Conclusion
Lemon meringue pie is a delightful dessert that brings a refreshing burst of citrus flavor, paired with the sweetness of meringue. Perfect for any occasion, this recipe will surely become a favorite in your household. Enjoy the bright flavors and the satisfaction of making this classic treat yourself!
Lemon Meringue Pie
Ingredients
- 1 pre-made pie crust 9-inch
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 large egg yolks lightly beaten
- 2 tablespoons unsalted butter
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar for meringue
Instructions
- Preheat your oven to 350°F (175°C).
- Bake the pie crust according to package instructions until golden brown; let cool.
- In a saucepan, combine 1 cup sugar, cornstarch, and salt.
- Gradually add water and stir until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- Remove from heat and whisk a small amount into the egg yolks to temper them.
- Slowly whisk the egg yolk mixture back into the saucepan.
- Add butter, lemon juice, and zest, stirring until combined.
- Pour the lemon filling into the baked pie crust.
- In a separate bowl, beat egg whites and cream of tartar until soft peaks form, gradually adding sugar until stiff peaks form.
- Spread meringue over the lemon filling, sealing edges to prevent shrinking.
- Bake for 10-15 minutes until meringue is golden brown.
- Allow pie to cool before serving.
