Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, lemon meringue pie. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely. And when it's poured into a waiting crust, topped with billows of meringue, and baked, it's downright dreamy. Lemon Meringue Pie: A Family Favorite.
Lemon Meringue Pie is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Lemon Meringue Pie is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have lemon meringue pie using 22 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Meringue Pie:
- Take Crust
- Get 1 (9 inch) pie crust, baked
- Get Lemon Filling
- Get 1/2 Cup Lemon Juice
- Make ready 1 Tbsp. Lemon Zest
- Make ready 5 Egg Yolks
- Prepare 2 Tbsp. Unsalted Butter
- Take 1/4 tsp. Salt
- Get 1 Cup Granulated Sugar
- Take 1/3 Cups cornstarch
- Prepare 1 1/3 Cups Water
- Get Meringue
- Make ready 5 Egg Whites
- Make ready 1/2 tsp. Cream of Tartar
- Make ready 3/4 Cup Granulated Sugar
- Make ready 1/2 tsp. Vanilla Extract
- Make ready Shopping Notes
- Take 5 Eggs Total
- Take 1 3/4 Cup Granulated Sugar Total
- Prepare 2 Lemons for lemon Juice
- Take Pie weights (Dried Beans, Dried Rice or Lentils works too)
- Get Parchment Paper
A Lemon Meringue is a single crusted pie. There are often debates on which is better, a pastry crust (used here) or a graham cracker crust. I will leave that up to you to decide. If you love fresh-baked homemade pie, try Mama Redbuck's best lemon meringue pie recipe.
Steps to make Lemon Meringue Pie:
- Blind Bake - (a) Preheat Oven to 425°F. Place crust in 9-inch pie plate. - (b) Crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights. Bake for 10 minutes. - (c) Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center
- Lemon Filling (Sugar Mixture) - (a) Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. - (b) Add the lemon juice and water and whisk to combine. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. - (c) Cook the sugar mixture around 6 minutes or until it begins to thickening and bubbling. Once thickened, give it a whisk and reduce heat to low.
- Lemon Filling (Temper the Yolk) - (a) Whisk the egg yolks together in a medium bowl or liquid measuring cup. - (b) Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. - (c) Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. - (d) Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated.
- Crust and Filling - Pour the filling directly into the pie crust and leave on the side
- Meringue (Foam) - (a) With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1-2 minute until bubbles foam - (b) Add the sugar and salt, then continue beating on high speed for about 2 more minutes.
- Meringue (Peaks) - (a) Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. - (b) Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Bake - Back at 425°F for 10-15 minutes or until meringue is brown.
- Serve - Let pie sit at room temperature for 1 hour then chill for at least 4 hours before eating.
The meringue recipe for this lemon pie is truly impressive. Lemon meringue pies have always been one my favorite pies. The bright, sunny color screams springtime and the wonderful sweet/tart taste makes it a dessert I can't ever refuse. Fool-Proof Lemon Meringue Pie recipe, with tips to keep your pie from weeping and how to make the perfect meringue! Just keep in mind that meringue gets quite sticky in the.
So that is going to wrap it up with this exceptional food lemon meringue pie recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
