Lemon meringue pie is a classic dessert that combines a zesty lemon filling with a fluffy, sweet meringue topping. This delightful pie is perfect for any occasion, whether you’re celebrating a special event or simply indulging in a sweet treat. The contrast of the tart lemon and the airy meringue creates a flavor experience that is both refreshing and satisfying. Let’s dive into this delicious recipe that will impress your family and friends!
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, beaten
– 1/2 cup freshly squeezed lemon juice
– Zest of 1 lemon
– 2 tablespoons unsalted butter
– 3 large egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup granulated sugar (for meringue)
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 20 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving (1 slice) of lemon meringue pie contains approximately 250 calories, 10g fat, 36g carbohydrates, and 3g protein. This is based on a standard slice from the pie.
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.
3. In a saucepan, mix sugar, cornstarch, and salt.
4. Gradually add water, stirring constantly until thickened.
5. Remove from heat and stir in beaten egg yolks.
6. Add lemon juice, zest, and butter, mixing well.
7. Pour filling into the baked pie crust.
8. In a separate bowl, beat egg whites and cream of tartar until soft peaks form.
9. Gradually add sugar, continuing to beat until stiff peaks form.
10. Spread meringue over the filling, sealing to edges, and bake until golden.
Alternative Ingredients
You can substitute the pie crust with a graham cracker crust for a different texture. For a sugar-free version, use a sugar substitute in both the filling and meringue. Also, consider using lime juice for a lime meringue pie twist.
Serving and Pairings
Lemon meringue pie pairs beautifully with whipped cream or fresh berries. It can also be served with a scoop of vanilla ice cream for a delightful contrast.
Storage and Reheating
Store the lemon meringue pie in the refrigerator, covered, for up to 3 days. It’s best served fresh, but if you need to reheat, do so gently in a low oven. Freezing is not recommended, as the meringue can become watery when thawed.
Cooking Mistakes
- Don’t overbeat the egg whites; they can become dry and crumbly.
- Ensure the filling is thickened properly before pouring it into the crust.
- Seal the meringue to the crust to prevent it from shrinking.
- Avoid opening the oven door while baking the meringue.
- Use fresh lemon juice for the best flavor.
Helpful Tips
- Chill your mixing bowl and beaters for better meringue results.
- Use a kitchen torch for a perfectly toasted meringue topping.
- Experiment with different citrus juices for unique flavors.
- Let the pie cool completely before slicing to avoid a runny filling.
FAQs
Can I make lemon meringue pie ahead of time?
Yes, you can prepare the filling and meringue separately a day in advance. Assemble and bake just before serving for the best texture.
Why does my meringue weep?
Meringue can weep if it’s not cooked properly or if there’s too much moisture. Ensure it’s spread to the edges of the crust to seal it.
Can I use bottled lemon juice?
While fresh lemon juice is recommended for flavor, bottled lemon juice can be used in a pinch.
How can I prevent my crust from getting soggy?
To prevent a soggy crust, bake it until golden before adding the filling, and consider brushing it with melted chocolate to create a barrier.
What can I do with leftover egg yolks?
Leftover egg yolks can be used in custards, sauces, or even added to scrambled eggs for richness.
Conclusion
Lemon meringue pie is a delightful dessert that combines sweet and tangy flavors with a light, fluffy texture. This recipe provides a perfect balance that will have your guests raving. Whether enjoyed at a family gathering or a special occasion, this pie is sure to become a favorite!
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 beaten
- 1/2 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 2 tablespoons unsalted butter
- 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.
- In a saucepan, mix sugar, cornstarch, and salt. Gradually add water, stirring constantly until thickened.
- Remove from heat and stir in beaten egg yolks.
- Add lemon juice, zest, and butter, mixing well. Pour filling into the baked pie crust.
- In a separate bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, continuing to beat until stiff peaks form.
- Spread meringue over the filling, sealing to edges, and bake until golden.
