When it comes to desserts that delight the taste buds and evoke a sense of nostalgia, Lemon Meringue Pie holds a special place in many hearts. This classic dessert, with its tangy lemon filling and fluffy meringue topping, has been a favorite in households around the world for generations. Personally, my family absolutely adores it. I remember the first time I made Lemon Meringue Pie; the kitchen was filled with the zesty aroma of fresh lemons, and the pie’s vibrant yellow hue was a feast for the eyes. When I served it, the meringue was perfectly golden and had a delightful balance of sweetness that complemented the tart lemon filling beautifully. Everyone went back for seconds, a sure sign that this pie was a hit!
Ingredients
To create this delectable Lemon Meringue Pie, you will need the following ingredients:
- 1 pre-made pie crust (or homemade, if you prefer)
- 1 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1 1/2 cups of water
- 3 egg yolks, beaten
- 2 tablespoons of unsalted butter
- 1/3 cup of fresh lemon juice
- 1 tablespoon of grated lemon zest
- 4 egg whites
- 1/4 teaspoon of cream of tartar
- 1/2 cup of granulated sugar (for meringue)
Instructions
Begin by preheating your oven to 350°F (175°C). Line your pie pan with the prepared crust and bake it according to the package instructions until it’s lightly golden. Set aside to cool.
In a medium saucepan, combine the 1 cup of sugar, cornstarch, and salt. Gradually stir in the water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute and remove from heat.
Whisk a small amount of the hot mixture into the egg yolks, then return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat and stir in butter, lemon juice, and lemon zest. Pour the hot filling into the cooled crust.
For the meringue, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust.
Bake at 350°F for 10-12 minutes or until meringue is golden. Cool for 1 hour, then refrigerate for at least 3 hours before serving. Enjoy your homemade Lemon Meringue Pie!
Nutrition Facts
This recipe yields approximately 8 servings. Each serving contains about 320 calories. It’s a delightful treat that can be enjoyed in moderation as part of a balanced diet.
Preparation Time
The total preparation time for this Lemon Meringue Pie is about 45 minutes, with an additional 3 hours for cooling and setting. It’s a perfect dessert to prepare ahead of time for gatherings.
How to Serve
- Serve chilled for a refreshing treat on a warm day.
- Pair with a dollop of whipped cream for extra indulgence.
- Garnish with lemon slices or zest for a decorative touch.
- Enjoy with a cup of tea or coffee for a comforting snack.
- Perfect as a light dessert following a hearty meal.
Additional Tips
- Use fresh lemons: Freshly squeezed lemon juice and zest will give your pie the best flavor.
- Room temperature ingredients: Ensure eggs and butter are at room temperature for better consistency.
- Prevent meringue weeping: Spread meringue over hot filling to help it adhere and reduce weeping.
- Seal the meringue: Make sure the meringue touches the crust to prevent shrinking.
- Cooling time: Allow the pie to cool completely before refrigerating to set properly.
FAQ Section
Q: Can I use bottled lemon juice instead of fresh?
A: While you can use bottled lemon juice, fresh lemon juice is recommended for the best flavor and aroma.
Q: How do I store leftover pie?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Q: Can I make the pie crust from scratch?
A: Absolutely! A homemade pie crust can add a wonderful homemade touch to the pie.
Q: How do I know when the meringue is ready?
A: The meringue is ready when it forms stiff peaks and is glossy. It should hold its shape when lifted.
Q: Is there a way to make this pie dairy-free?
A: Yes, you can substitute the butter with a dairy-free alternative to make the pie dairy-free.