Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, lemon meringue pie. One of my favorites. For mine, I’m gonna make it a little bit unique. 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 well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Lemon Meringue Pie is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook lemon meringue pie using 22 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lemon Meringue Pie:
- Prepare Crust
- Make ready 1 (9 inch) pie crust, baked
- Take Lemon Filling
- Take 1/2 Cup Lemon Juice
- Prepare 1 Tbsp. Lemon Zest
- Get 5 Egg Yolks
- Make ready 2 Tbsp. Unsalted Butter
- Get 1/4 tsp. Salt
- Take 1 Cup Granulated Sugar
- Prepare 1/3 Cups cornstarch
- Get 1 1/3 Cups Water
- Get Meringue
- Prepare 5 Egg Whites
- Make ready 1/2 tsp. Cream of Tartar
- Take 3/4 Cup Granulated Sugar
- Take 1/2 tsp. Vanilla Extract
- Take Shopping Notes
- Make ready 5 Eggs Total
- Take 1 3/4 Cup Granulated Sugar Total
- Prepare 2 Lemons for lemon Juice
- Get Pie weights (Dried Beans, Dried Rice or Lentils works too)
- Prepare Parchment Paper
A classic combination of sharp lemon filling and sweet pillowy meringue, this lemon meringue pie is on our top ten! Fool-Proof Lemon Meringue Pie recipe, with tips to keep your pie from weeping and how to make the perfect meringue! 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.
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.
I will leave that up to you to decide. Learn how to make fresh lemon meringue pie with this classic recipe and step-by-step tutorial. Homemade lemon meringue pie can't be beat, but it is notoriously tricky to make. This recipe includes all the secrets for a flaky, crisp crust, a silky but gelled filling, and a billowy meringue that doesn't weep. Lemon meringue pies have always been one my favorite pies.
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