Lemon Meringue Pie
Indulge in the classic flavors of lemon meringue pie, a dessert that beautifully balances tartness and sweetness. This pie, with its crisp crust and airy meringue, is perfect for any occasion. Whether you’re hosting a dinner party or simply satisfying your sweet tooth, this recipe delivers a refreshing taste that will leave everyone wanting more.
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 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 serves 8 people. Preparation time is 20 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
One serving (1 slice) contains approximately 300 calories, 10g fat, 45g carbohydrates, and 4g protein. This is based on one slice of the pie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Prepare the pie crust according to package instructions or your homemade recipe.
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually add water, stirring until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- In a separate bowl, whisk egg yolks and gradually stir in a small amount of the hot mixture.
- Add the egg yolk mixture back into the saucepan, stirring constantly.
- Remove from heat and stir in lemon juice, zest, and butter until smooth.
- Pour the lemon filling into the prepared pie crust.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form, then gradually add sugar and beat until stiff peaks form.
- Spread the meringue over the lemon filling, sealing the edges.
- Bake for 10-15 minutes until meringue is golden brown.
Alternative Ingredients
You can substitute the granulated sugar with a sweetener of your choice for a lower-calorie option. Additionally, using a gluten-free pie crust can accommodate dietary restrictions.
Serving and Pairings
Lemon meringue pie pairs wonderfully with whipped cream, fresh berries, or a scoop of vanilla ice cream. It’s a refreshing end to any meal!
Storage and Reheating
Store leftover lemon meringue pie in the refrigerator for up to 3 days. It is best enjoyed fresh, but you can reheat it gently in the oven. Freezing is not recommended as it may affect the texture.
Cooking Mistakes
- Make sure to fully cook the lemon filling; undercooked filling can lead to a runny pie.
- Don’t skip the cream of tartar in the meringue for stability.
- Ensure your mixing bowl is clean and dry before whipping egg whites.
- Seal the meringue to the crust to prevent shrinking.
- Monitor the meringue closely in the oven to avoid burning.
Helpful Tips
- Use room temperature eggs for better meringue.
- For a more intense lemon flavor, increase the zest amount.
- Let the pie cool completely before slicing for cleaner pieces.
- Experiment with different citrus fruits for unique variations.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice delivers the best flavor, bottled lemon juice can be used in a pinch. However, the taste may not be as vibrant.
Why did my meringue weep?
Weeping meringue can occur if it’s undercooked or if the filling is too hot when topped. Make sure to cool the filling slightly before adding meringue.
How do I know when the meringue is done?
Meringue is done when it is golden brown on top and firm to the touch. Avoid overbaking, which can lead to a dry texture.
Can I make this pie ahead of time?
Yes, you can prepare the filling and crust a day in advance. Just add the meringue before serving for the best texture.
What if my meringue falls flat?
Ensure you’ve beaten the egg whites to stiff peaks and that no yolk is present. Also, check for any grease in the bowl, which can prevent proper whipping.
Conclusion
Lemon meringue pie is a delightful dessert that combines bright flavors with a light, airy texture. Perfect for gatherings or a sweet treat at home, this recipe will surely impress your guests and leave them asking for seconds.
Lemon Meringue Pie
Ingredients
- 1 pie crust store-bought or homemade
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 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).
- Prepare the pie crust according to package instructions or your homemade recipe.
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually add water, stirring until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- In a separate bowl, whisk egg yolks and gradually stir in a small amount of the hot mixture.
- Add the egg yolk mixture back into the saucepan, stirring constantly.
- Remove from heat and stir in lemon juice, zest, and butter until smooth.
- Pour the lemon filling into the prepared pie crust.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form, then gradually add sugar and beat until stiff peaks form.
- Spread the meringue over the lemon filling, sealing the edges.
- Bake for 10-15 minutes until meringue is golden brown.
