Hey baking fans! Ready to create a lemon meringue pie that’s sure to wow your guests? This dessert is a perfect blend of tangy and sweet, with a fluffy meringue top. It’s not just delicious—it’s surprisingly simple to make, even if you’re new to baking.
This recipe will guide you through every step, from crafting the ideal lemon curd to perfecting those meringue peaks. Fresh ingredients are key: use freshly squeezed lemons for a vibrant zing, high-quality eggs for stable meringue, and rich butter for depth in your custard.
Additional Resource:
Nutritionally, lemons offer Vitamin C, eggs provide protein, and butter contributes healthy fats. Historically, lemon meringue pie dates back to the mid-19th century and remains a beloved classic across North America. Let’s dive into this delicious adventure!
Ingredients:
- For the Crust:
- 1 1/4 cups (150g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (113g) cold unsalted butter, cut into cubes
- 1/4 cup (60ml) ice water
- For the Lemon Filling:
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups (355ml) water
- 1/2 cup (113g) unsalted butter, cut into cubes
- 1/2 cup (120ml) freshly squeezed lemon juice (about 3 large lemons)
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon lemon zest
- For the Meringue:
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1 cup (200g) granulated sugar
Instructions:
- Make the crust: Whisk together flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
- Roll out the dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
- Blind bake the crust: Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment and bake for another 5-7 minutes, or until lightly golden.
- Make the lemon filling: Whisk together sugar, cornstarch, and salt. Gradually whisk in water until smooth. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 1 minute, or until thickened.
- Temper the eggs: Whisk together butter, lemon juice, eggs, egg yolks, and lemon zest in a separate bowl. Gradually whisk in about 1/2 cup of the hot lemon mixture, tempering the eggs. Pour the egg mixture into the remaining hot lemon mixture and cook for 1-2 minutes, or until thickened.
- Assemble the pie: Pour the lemon filling into the baked pie crust.
- Make the meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Top with meringue: Spread meringue over the lemon filling, sealing the edges to the crust. For a beautiful finish, use a spoon or piping bag to create swirls or peaks.
- Bake the pie: Bake at 350°F (175°C) for 12-15 minutes, or until meringue is lightly browned. Let cool completely before serving. This allows the filling to set properly and prevents a soggy bottom.
Serving Suggestions:
Serve your perfect lemon meringue pie chilled, perhaps with a dollop of whipped cream or a sprinkle of fresh berries. It pairs wonderfully with a cup of strong black coffee or a glass of chilled white wine, like a crisp Sauvignon Blanc.
Trending Topic:
Creative Variations:
Feel free to experiment! Swap the all-purpose flour for gluten-free blend for a gluten-free crust. Use different citrus fruits, like lime or orange, for a unique twist. Add a layer of pastry cream for extra richness, or swap the traditional sugar with agave or maple syrup to suit dietary preferences.
FAQs
What’s the secret to a stable meringue?
The key to a stable meringue lies in using fresh, room-temperature egg whites and ensuring that no yolk gets mixed in. The cream of tartar helps stabilize the egg whites and create those stiff peaks. Make sure to beat the egg whites until they are glossy and form stiff peaks before adding the sugar.
Similar Article:
Can I make the crust ahead of time?
Absolutely! The pie crust can be made a day or two in advance and stored in the refrigerator. Just remember to let it come to room temperature slightly before rolling it out.
How can I prevent a soggy bottom?
Blind baking the crust is essential to prevent sogginess. This helps to pre-bake the crust and create a barrier between the filling and the bottom crust. Also, ensuring the filling is properly thickened before adding it to the crust is vital. Let the pie cool completely after baking before serving. This allows the filling to fully set.
So there you have it, folks! Your guide to baking the most incredible lemon meringue pie. Don’t be afraid to get creative and make it your own. Experiment with flavors, substitutions, and presentations – the culinary world is your oyster (or should we say, your lemon pie?).
Get baking, and share your creations with us! We can’t wait to see your amazing results.
