Lemon Meringue Pie

Name: Lemon Meringue Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 pre-made pie crust; 1 cup granulated sugar; 2 tablespoons cornstarch; 1/4 teaspoon salt; 1 cup water; 3 large egg yolks (beaten); 1/4 cup freshly squeezed lemon juice; 2 tablespoons lemon zest; 2 tablespoons butter; 3 large egg whites; 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar (for meringue)

If you’re craving a dessert that balances tartness with sweetness, look no further than lemon meringue pie. This classic dish features a zesty lemon filling topped with a fluffy, golden meringue that melts in your mouth. Perfect for gatherings or a cozy night in, this pie is sure to impress your guests and satisfy your sweet tooth. Let’s dive into the recipe and create this delightful treat from scratch!

Ingredients

– 1 pre-made pie crust
– 1 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1 cup water
– 3 large egg yolks, beaten
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons lemon zest
– 2 tablespoons 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 approximately 20 minutes, with a cooking time of about 30 minutes.

Nutritional Value

Each serving of lemon meringue pie (1 slice) contains approximately:
– Calories: 270
– Protein: 3g
– Carbohydrates: 38g
– Fat: 12g
– Sugar: 24g
This nutritional value is based on a standard serving size for one person.

Step-by-Step Cooking Process

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, mix sugar, cornstarch, and salt.
3. Gradually stir in water until smooth.
4. Cook over medium heat until thickened, stirring constantly.
5. Remove from heat and stir in beaten egg yolks, lemon juice, and zest.
6. Return to heat and cook for 2 minutes, then remove.
7. Stir in butter until melted.
8. Pour filling into the pre-baked pie crust.
9. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
10. Gradually add sugar and beat until stiff peaks form. Spread over the lemon filling.
11. Bake for 10-12 minutes or until meringue is golden.
12. Allow to cool before serving. Enjoy!

Alternative Ingredients

You can substitute the granulated sugar with coconut sugar for a healthier option. If you’re looking for a gluten-free version, use a gluten-free pie crust. Additionally, you can replace fresh lemon juice with bottled lemon juice in a pinch, though fresh is recommended for the best flavor.

Serving and Pairings

Lemon meringue pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served alongside fresh berries for added texture and flavor.

Storage and Reheating

Store leftover lemon meringue pie in the refrigerator for up to 3 days. It’s best enjoyed fresh, but you can also freeze it for up to a month. Just be aware that the meringue may lose its texture when thawed, so it’s ideal to serve it right after preparation.

Cooking Mistakes

Not pre-baking the pie crust can lead to a soggy bottom.
Overcooking the lemon filling will make it too thick and rubbery.
Under-beating the egg whites results in a flat meringue.
Not letting the pie cool completely before slicing can cause the filling to run.
Using cold egg whites can prevent them from whipping properly.

Helpful Tips

Use room temperature eggs for better meringue results.
Make sure no yolk gets into the egg whites when separating.
For a more intense lemon flavor, increase the zest.
Use a glass pie dish to monitor the crust’s browning.

FAQs

Can I make lemon meringue pie ahead of time?

Yes, you can prepare the filling and meringue in advance, but it’s best to assemble and bake just before serving to maintain texture.

What is the best way to prevent a soggy crust?

Pre-baking the crust (blind baking) helps to firm it up and prevent sogginess from the filling.

How can I fix a runny filling?

If your lemon filling is runny, you can cook it a bit longer to thicken, but be careful not to overcook it.

Can I use lime instead of lemon?

Absolutely! Lime meringue pie is a delicious variation with a slightly different flavor profile.

Is there a vegan alternative for meringue?

Yes, aquafaba (the liquid from canned chickpeas) can be whipped to create a vegan meringue as a substitute for egg whites.

Conclusion

Lemon meringue pie is a timeless dessert that combines tangy lemon curd with a sweet, fluffy meringue topping. With its refreshing flavor and beautiful presentation, it’s sure to be a hit at any gathering. Whether you’re a seasoned baker or a novice, this recipe will guide you through creating a stunning pie that’s perfect for any occasion.