Classic Lemon Meringue Pie Recipe
There’s something about the tangy sweetness of a classic lemon meringue pie that can transport you back to simpler times. Whether it’s the nostalgic flavors or the comforting texture, this pie is a timeless favorite. In this article, we’ll share with you our tried-and-true recipe for creating the perfect lemon meringue pie. Get ready to impress your friends and family with this classic dessert!
Why You’ll Love This Recipe
There are many reasons to love this classic lemon meringue pie recipe. First and foremost, it’s incredibly delicious. The tartness of the lemon filling perfectly balances the sweet and fluffy meringue topping. Secondly, this recipe is surprisingly easy to make. You don’t need to be a pastry chef to create this impressive dessert. Lastly, this pie is a great option for those following a gluten-free diet, as it can easily be made with a gluten-free crust.
Ingredients
To make this classic lemon meringue pie, you’ll need the following ingredients:
– 1 pre-baked pie crust – 1 1/2 cups granulated sugar – 1/4 cup cornstarch – 1/4 teaspoon salt – 1 1/2 cups water – 1/2 cup freshly squeezed lemon juice – 4 large egg yolks – 2 tablespoons unsalted butter – 1 tablespoon lemon zest – 4 large egg whites – 1/4 teaspoon cream of tartar – 1/2 cup granulated sugar
Step-by-Step Instructions
Follow these simple steps to make your own classic lemon meringue pie:
- In a medium saucepan, whisk together 1 1/2 cups of sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- In a small bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot lemon mixture. Pour the egg mixture back into the saucepan and cook, stirring constantly, for an additional 2 minutes.
- Remove the saucepan from the heat and stir in the butter and lemon zest until the butter is melted. Pour the lemon filling into the pre-baked pie crust.
- In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add in the sugar, one tablespoon at a time, and continue beating until stiff peaks form. Spread the meringue over the lemon filling, making sure to seal the edges.
- Bake the pie in a preheated 350°F (175°C) oven for 10-12 minutes, or until the meringue is golden brown. Allow the pie to cool completely before serving.
Expert Tips for Success
– Make sure to use freshly squeezed lemon juice for the best flavor. – When making the meringue, ensure that your bowl and beaters are clean and free of any grease. – Be patient when adding the sugar to the meringue. Adding it gradually will result in a more stable and fluffy meringue. – To prevent the meringue from shrinking or weeping, spread it over the hot lemon filling, making sure to seal the edges.
Variations and Substitutions
While the classic lemon meringue pie is already delicious on its own, you can always get creative and customize it to your liking. Here are some variations and substitutions you can try:
– For a twist on the classic, add a teaspoon of vanilla extract to the lemon filling. – Swap out the traditional pie crust for a graham cracker crust for a different flavor and texture. – If you prefer a lighter meringue, you can reduce the amount of sugar in the recipe. – For a unique flavor combination, try adding a tablespoon of lavender or thyme to the lemon filling.
Serving Suggestions
This classic lemon meringue pie is delicious on its own, but you can elevate your dessert experience by serving it with a few accompaniments. Here are some serving suggestions:
– Serve each slice with a dollop of freshly whipped cream and a sprinkle of lemon zest. – Pair the pie with a scoop of vanilla ice cream for a creamy and cold contrast. – Serve with a cup of hot tea or coffee to balance out the sweetness.
FAQs
Q: Can I make this pie ahead of time? A: Yes, you can make the pie a day in advance. Just be sure to store it in the refrigerator until ready to serve. Q: Why did my meringue shrink? A: Shrinking meringue can be caused by underbeating or overbaking. Make sure to beat the egg whites until stiff peaks form and avoid overbaking the meringue. Q: How do I prevent a soggy pie crust? A: To prevent a soggy crust, you can brush the pre-baked pie crust with beaten egg white before adding the filling. This creates a barrier between the crust and filling, keeping it crisp.
Final Thoughts
There you have it – a classic lemon meringue pie recipe that is sure to impress. With its tangy lemon filling and fluffy meringue topping, this pie is a crowd-pleaser. Don’t be intimidated by the meringue – with a little patience and practice, you’ll be creating beautiful pies in no time. So go ahead, give this recipe a try and let us know how it turns out. Happy baking!
Classic Lemon Meringue Pie Recipe
A timeless favorite, this classic lemon meringue pie features a tangy lemon filling perfectly balanced with a sweet and fluffy meringue topping. Impress your friends and family with this delicious dessert!
Ingredients
- 1 pre-baked pie crust
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup freshly squeezed lemon juice
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Directions
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In a medium saucepan, whisk together 1 1/2 cups of sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice until smooth. Cook over medium heat until thickened.
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Whisk the egg yolks in a small bowl. Gradually whisk in some of the hot lemon mixture. Pour back into the saucepan and cook for an additional 2 minutes.
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Remove from heat and stir in butter and lemon zest. Pour the lemon filling into the pre-baked pie crust.
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Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread meringue over the lemon filling.
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Bake at 350°F (175°C) for 10-12 minutes until golden brown. Cool completely before serving.
