Recipe: Appetizing Lemon Meringue Pie

August 02, 2020

Lemon Meringue Pie. 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. I worked on this recipe for a long time. Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely.

Lemon Meringue Pie My grandmother Mae was notorious for her sweet tooth. This zingy lemon meringue pie rests in a crisp and flakey homemade butter crust and is topped with a mound of light as air Italian meringue making for an. Just keep in mind that meringue gets quite sticky in the. You can cook Lemon Meringue Pie using 22 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Lemon Meringue Pie

  1. You need of Crust.
  2. You need 1 (9 inch) of pie crust, baked.
  3. You need of Lemon Filling.
  4. It's 1/2 Cup of Lemon Juice.
  5. You need 1 Tbsp. of Lemon Zest.
  6. Prepare 5 of Egg Yolks.
  7. It's 2 Tbsp. of Unsalted Butter.
  8. It's 1/4 tsp. of Salt.
  9. Prepare 1 Cup of Granulated Sugar.
  10. You need 1/3 Cups of cornstarch.
  11. You need 1 1/3 Cups of Water.
  12. It's of Meringue.
  13. Prepare 5 of Egg Whites.
  14. Prepare 1/2 tsp. of Cream of Tartar.
  15. It's 3/4 Cup of Granulated Sugar.
  16. Prepare 1/2 tsp. of Vanilla Extract.
  17. It's of Shopping Notes.
  18. Prepare 5 of Eggs Total.
  19. Prepare 1 3/4 Cup of Granulated Sugar Total.
  20. It's 2 of Lemons for lemon Juice.
  21. You need of Pie weights (Dried Beans, Dried Rice or Lentils works too).
  22. You need of Parchment Paper.

Lemon meringue pie, with its tender-crisp crust, tangy-rich filling, and light-as-air meringue, is the There are two essential components to any lemon meringue pie. The first is a thick filling, abundantly. You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good. Lemon meringue pie is perfect for any summer picnic or event.

Lemon Meringue Pie instructions

  1. 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.
  2. 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..
  3. 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..
  4. Crust and Filling Pour the filling directly into the pie crust and leave on the side.
  5. 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..
  6. 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..
  7. Bake Back at 425°F for 10-15 minutes or until meringue is brown..
  8. Serve Let pie sit at room temperature for 1 hour then chill for at least 4 hours before eating..

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. This Lemon Meringue Pie from uses both lemon zest and juice to strike the perfect balance between sweet and tart, plus it has a showstopping meringue topping. A classic combination of sharp lemon filling and sweet pillowy meringue, this lemon meringue pie is on our top ten! Learn how to make fresh lemon meringue pie with this classic recipe and step-by-step tutorial.

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