Lemon Meringue

Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Lemon meringue pie is the quintessential dessert that balances zesty lemon curd with sweet, fluffy meringue. Its bright flavor and light texture make it a favorite for special occasions and everyday indulgence alike. This recipe will guide you through creating a stunning and delicious lemon meringue pie that is sure to impress your family and friends.

Ingredients

• 1 prepared pie crust
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 3 large egg yolks
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• 2 tablespoons unsalted butter
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar (for meringue)

Servings and Cooking Time

This recipe makes 8 servings. Preparation time is approximately 20 minutes, and cooking time is about 30 minutes.

Nutritional Value

Each serving (1 slice) contains approximately 250 calories, 10g fat, 35g carbohydrates, and 3g protein. This analysis is based on one serving of the lemon meringue pie.

Step-by-Step Cooking Process

1. Preheat your oven to 350°F (175°C).
2. Prepare the pie crust and bake according to package instructions.
3. In a saucepan, combine sugar, cornstarch, and salt.
4. Gradually add water, stirring until smooth.
5. Cook over medium heat until thickened and bubbly.
6. In a bowl, whisk egg yolks, then gradually add a small amount of the hot mixture.
7. Return the yolk mixture to the saucepan, stir in lemon juice and zest.
8. Cook for another 2 minutes and remove from heat, adding butter.
9. Pour the lemon filling into the baked pie crust.
10. In a clean bowl, beat egg whites until foamy, then add cream of tartar.
11. Gradually add sugar until stiff peaks form.
12. Spread meringue over the lemon filling and create peaks.
13. Bake for 10-12 minutes until meringue is golden.
14. Cool before serving to allow filling to set.

Alternative Ingredients

You can substitute the granulated sugar with coconut sugar for a healthier option. Additionally, use a gluten-free pie crust if you have dietary restrictions. For a vegan alternative, consider using aquafaba in place of egg whites for the meringue.

Serving and Pairings

Lemon meringue pie pairs beautifully with fresh berries or a scoop of vanilla ice cream. It can also be served with whipped cream for added richness, making it a perfect dessert for summer gatherings.

Storage and Reheating

Store leftover lemon meringue pie in the refrigerator for up to three days. It’s best served cold. Reheating is not recommended as it can cause the meringue to weep. Freezing is not ideal due to the texture of the meringue.

Cooking Mistakes

• Make sure to beat egg whites in a clean bowl for maximum volume.
• Don’t overcook the lemon filling; it should be thick but not boiling.
• Ensure your meringue is spread evenly to avoid weeping.
• Don’t open the oven while baking the meringue.
• Let the pie cool completely before slicing for cleaner pieces.

Helpful Tips

• Use fresh lemons for the best flavor.
• Chill your mixing bowl for the meringue for added stability.
• Experiment with different citrus juices for variations.
• Serve with a mint garnish for a fresh touch.

FAQs

What can I do if my meringue weeps?

Weeping meringue is usually caused by too much moisture. Ensure your egg whites are free of any yolk and that you bake the meringue properly.

Can I make this pie ahead of time?

Yes, you can prepare the lemon filling and meringue separately and assemble them on the day you plan to serve the pie.

How do I know when the meringue is done?

The meringue is done when it’s golden brown and has a firm texture.

Can I use bottled lemon juice?

While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.

What should I do if my filling is runny?

If your filling is runny, it may need more cornstarch or cooking time. Always ensure it reaches the right thickness before pouring into the crust.

Conclusion

Lemon meringue pie is a deliciously bright dessert that offers a perfect balance of flavors and textures. With its zesty lemon filling and light meringue topping, it’s a classic treat that’s sure to delight. Whether for a special occasion or a simple family dinner, this recipe is a must-try!

Lemon Meringue

A delightful dessert featuring a tangy lemon filling topped with fluffy meringue, perfect for any occasion.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: lemon meringue, dessert, pie, citrus

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings

Calories: 250kcal

Ingredients

• 1 prepared pie crust
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 3 large egg yolks
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• 2 tablespoons unsalted butter
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar for meringue

Instructions

• Preheat your oven to 350°F (175°C).
• Prepare the pie crust and bake according to package instructions.
• In a saucepan, combine sugar, cornstarch, and salt.
• Gradually add water, stirring until smooth.
• Cook over medium heat until thickened and bubbly.
• In a bowl, whisk egg yolks, then gradually add a small amount of the hot mixture.
• Return the yolk mixture to the saucepan, stir in lemon juice and zest.
• Cook for another 2 minutes and remove from heat, adding butter.
• Pour the lemon filling into the baked pie crust.
• In a clean bowl, beat egg whites until foamy, then add cream of tartar.
• Gradually add sugar until stiff peaks form.
• Spread meringue over the lemon filling and create peaks.
• Bake for 10-12 minutes until meringue is golden.
• Cool before serving to allow filling to set.

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g