Introduction:
This lemon meringue pie recipe is a classic dessert that combines tangy lemon filling with fluffy meringue topping. The perfect balance of sweet and tart flavors will have your taste buds dancing with joy. With a buttery crust and a luscious lemon curd filling topped with a billowy meringue, this pie is sure to be a hit at any gathering.
Preparation time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Serves: 8
Ingredients:
- 1 pre-baked pie crust
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Instructions:
- In a saucepan, combine sugar, cornstarch, flour, and salt. Gradually stir in water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened.
- Remove from the heat. Stir a small amount of hot filling into the egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter, lemon juice, and zest. Pour into crust.
- For meringue, in a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
- Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Nutrition Information:
Calories: 280 || Fat: 10g || Carbohydrates: 45g || Protein: 4g || Fiber: 1g
What I Love About This Recipe?
- The contrast of the tangy lemon filling with the sweet meringue is absolutely delightful.
- The smooth and creamy texture of the lemon curd is truly irresistible.
- The light and airy meringue topping adds a beautiful touch to the pie.
- This recipe is easy to make but looks impressive, making it perfect for special occasions.
- The pie can be made ahead of time, allowing for easy entertaining without the stress.
What To Avoid While Making this Recipe?
- Avoid overcooking the lemon filling, as it can become too thick and sticky.
- Avoid getting any yolk in the egg whites when separating, as it will prevent the meringue from fluffing up properly.
- Avoid underbaking the meringue, as it won’t hold its shape if not cooked long enough.
- Avoid cutting the pie when it’s still warm, as it can cause the filling to ooze out and make a mess.
- Avoid skimping on the chilling time in the refrigerator, as it helps set the filling and meringue for the best texture.
- The contrast of the tangy lemon filling with the sweet meringue is absolutely delightful.
- The smooth and creamy texture of the lemon curd is truly irresistible.
- The light and airy meringue topping adds a beautiful touch to the pie.
- This recipe is easy to make but looks impressive, making it perfect for special occasions.
- The pie can be made ahead of time, allowing for easy entertaining without the stress.
What To Avoid While Making this Recipe?
- Avoid overcooking the lemon filling, as it can become too thick and sticky.
- Avoid getting any yolk in the egg whites when separating, as it will prevent the meringue from fluffing up properly.
- Avoid underbaking the meringue, as it won’t hold its shape if not cooked long enough.
- Avoid cutting the pie when it’s still warm, as it can cause the filling to ooze out and make a mess.
- Avoid skimping on the chilling time in the refrigerator, as it helps set the filling and meringue for the best texture.
- Avoid overcooking the lemon filling, as it can become too thick and sticky.
- Avoid getting any yolk in the egg whites when separating, as it will prevent the meringue from fluffing up properly.
- Avoid underbaking the meringue, as it won’t hold its shape if not cooked long enough.
- Avoid cutting the pie when it’s still warm, as it can cause the filling to ooze out and make a mess.
- Avoid skimping on the chilling time in the refrigerator, as it helps set the filling and meringue for the best texture.
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