Recipe: Perfect Lemon Meringue Pie

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 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Lemon Meringue Pie

  1. You need of For The Filling.
  2. You need 2 teaspoons of cornflour.
  3. You need 100 g of golden sugar.
  4. You need 2 of large lemons finely grated.
  5. You need 2-3 of lemons juiced.
  6. Prepare 85 g of butter.
  7. You need 3 of free range egg yolks.
  8. You need 1 of whole free range egg.
  9. It's of For The Meringue.
  10. You need 4 of free range egg whites.
  11. Prepare 200 g of golden caster sugar.
  12. You need 2 teaspoons of cornflour.

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. There are lots of good ready made pastry cases out there, I used one for quickness. But you can make it your self, look up a good, sweet short-crust pastry recipe online..
  2. Mix the cornflour, sugar and lemon zest in a medium saucepan. Stir constantly and gradually add in the lemon juice.Cook over a medium heat, stirring constantly, until thickened and smooth.
  3. Once the mixture begins to bubbles, remove from the heat and stir in the butter until melted. Beat in the egg yolks (remember to save the whites for meringue) and a whole egg together, stir into the pan and return to a medium heat..
  4. Carry on mixing non-stop for a few minutes untill the mixture has thickened and will 'plop' of the spoon. Remove from the heat and set aside to cool for later..
  5. Tip the egg whites in a bowl. Whisk to soft peaks, then gradually add half of the sugar, whisking continually..
  6. Whisk in the cornflour, then add the rest of the sugar as before until smooth and is beginning to thicken. Quickly reheat the filling and pour it on to the pastry..
  7. Return to the oven for 18-20 mins until the lemon filling, when touched, wobbles a tiny bit. Let the pie sit in the tin for 30 mins, then remove and leave for at least another half hour to an hour before slicing..
  8. For the meringue recipe, refer to my early meringe recipe..
  9. Enjoy 👍.

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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