Hi everyone, I hope you’re having an amazing day. Today, we’re going to prepare a distinctive dish, lemon meringue pie. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely. And when it's poured into a waiting crust, topped with billows of meringue, and baked, it's downright dreamy. My lemon meringue pie recipe has a billowy and toasty meringue topping, a balanced sweet/tart lemon filling, and an extra thick and flaky pie crust.
Lemon Meringue Pie is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Lemon Meringue Pie is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook lemon meringue pie using 22 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Meringue Pie:
- Crust
- 1 (9 inch) pie crust, baked
- Lemon Filling
- 1/2 Cup Lemon Juice
- 1 Tbsp. Lemon Zest
- 5 Egg Yolks
- 2 Tbsp. Unsalted Butter
- 1/4 tsp. Salt
- 1 Cup Granulated Sugar
- 1/3 Cups cornstarch
- 1 1/3 Cups Water
- Meringue
- 5 Egg Whites
- 1/2 tsp. Cream of Tartar
- 3/4 Cup Granulated Sugar
- 1/2 tsp. Vanilla Extract
- Shopping Notes
- 5 Eggs Total
- 1 3/4 Cup Granulated Sugar Total
- 2 Lemons for lemon Juice
- Pie weights (Dried Beans, Dried Rice or Lentils works too)
- Parchment Paper
Just keep in mind that meringue gets quite sticky in the. Lemon meringue pie is perfect for any summer picnic or event. It is light and refreshing, and the white, fluffy meringue topping is sure to wow all your guests. It is easy to make, and you can save time by.
Instructions to make Lemon Meringue Pie:
- Blind Bake - (a) Preheat Oven to 425°F. Place crust in 9-inch pie plate. - (b) Crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights. Bake for 10 minutes. - (c) Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center
- Lemon Filling (Sugar Mixture) - (a) Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. - (b) Add the lemon juice and water and whisk to combine. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. - (c) Cook the sugar mixture around 6 minutes or until it begins to thickening and bubbling. Once thickened, give it a whisk and reduce heat to low.
- Lemon Filling (Temper the Yolk) - (a) Whisk the egg yolks together in a medium bowl or liquid measuring cup. - (b) Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. - (c) Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. - (d) Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated.
- Crust and Filling - Pour the filling directly into the pie crust and leave on the side
- Meringue (Foam) - (a) With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1-2 minute until bubbles foam - (b) Add the sugar and salt, then continue beating on high speed for about 2 more minutes.
- Meringue (Peaks) - (a) Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. - (b) Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Bake - Back at 425°F for 10-15 minutes or until meringue is brown.
- Serve - Let pie sit at room temperature for 1 hour then chill for at least 4 hours before eating.
Fool-Proof Lemon Meringue Pie recipe, with tips to keep your pie from weeping and how to make the perfect meringue! You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good. Lemon meringue pie, with its tender-crisp crust, tangy-rich filling, and light-as-air meringue, is the perfect mid-winter baking project. I think you'll be pleasantly surprised by how easy it is to make the. Enjoy a classic Lemon Meringue Pie with a tart, refreshing filling and the perfect flaky pie crust I'll show you Home » Pies & Tarts » Mile-High Lemon Meringue Pie with Foolproof Pie Crust Recipe.
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