There’s nothing quite like the sweet tang and creamy texture of a Lemon Meringue Pie to finish off a meal or complement an afternoon tea. This classic dessert, with its bright lemon custard filling and fluffy, lightly browned meringue, is a true crowd-pleaser. Whether you’re a baking novice or a seasoned pro, this recipe promises to deliver delicious results that might just become a favorite in your dessert repertoire.
Tips to make the Lemon Meringue Pie recipe:
1. Use Fresh Lemons: For the best flavor, opt for fresh lemons rather than bottled lemon juice. The zest and juice of fresh lemons offer a vibrant taste that really makes this pie stand out.
2. Room Temperature Ingredients: Ensure your eggs are at room temperature before you start. This will make it easier to separate the yolks from the whites, and room-temperature egg whites will whip up much fluffier for your meringue.
3. Prevent Weeping: To avoid the meringue from weeping, make sure to spread it over the lemon filling while it’s still hot. The heat helps to seal the two layers together, minimizing the risk of a weepy pie.
4. Proper Cooling: Let the pie cool gradually in a slightly opened oven after baking. This slow cooling helps prevent the meringue from cracking due to a sudden change in temperature.
5. Chill Before Serving: For best results, chill the pie for a few hours before serving. This allows the filling to set properly, making it easier to slice and serve beautiful pieces.
How to Make Lemon Meringue Pie Recipe?
Lemon Meringue Pie Recipe
Equipment
- 1 9-inch Pie Dish
- 1 Electric mixer For the meringue
Ingredients
- 1 cup All-purpose flour
- 1/2 cup Butter Chilled and diced
- 1/4 cup Water Ice cold
- 1/2 tsp Salt
- 1 cup Sugar
- 2 tbsp All-purpose flour
- 3 tbsp Cornstarch
- 1/4 tsp Salt
- 1 1/2 cups Water
- 2 tsp Lemon zest
- 1/2 cup Lemon juice Freshly squeezed
- 2 tbsp Butter
- 4 Egg yolks Beaten
- 4 Egg whites Room temperature
- 6 tbsp Sugar
- 1/2 tsp Vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Mix flour and salt, cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until mixture forms a ball. Roll dough to fit a 9-inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
- Bake crust in preheated oven for 10 minutes, or until crust is lightly browned. Remove from oven and let cool.
- In a medium saucepan, combine 1 cup sugar, flour, cornstarch, and salt. Gradually stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
- Stir in butter. Beat egg yolks in a small bowl and gradually stir in 1/2 cup of hot sugar mixture. Stir egg yolk mixture back into remaining sugar mixture in the saucepan. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat.
- Pour filling into baked pastry shell.
- In a large glass or metal bowl, whip egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in vanilla. Spread meringue over pie, covering the filling completely.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Notes
Nutrition
In conclusion, making a lemon meringue pie from scratch is an achievable and rewarding endeavor that will delight your taste buds. The tartness of the lemon filling perfectly balances the sweet, fluffy meringue topping, creating a dessert that’s both refreshing and indulgent. From the crisp crust to the creamy center and featherlight meringue, each layer brings its own texture and flavor to the table, making every bite a delicious experience.
Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this recipe offers a step-by-step guide to achieving a stunning and delicious result. Remember, the key to a great lemon meringue pie lies in patience and following each step with care. This classic dessert, with its bright and sunny flavors, is sure to impress your guests and satisfy your sweet tooth. So, go ahead and give it a try – the result is well worth the effort!
