Description

Lemon Meringue Pie is a timeless dessert that combines a tangy lemon filling with a sweet, fluffy meringue topping. This recipe is straightforward and yields a pie that’s both beautiful and delicious, perfect for any occasion

Ingredients

• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Preparation Method

Step 1: Prepare the Lemon Filling
In a medium saucepan, combine the cornstarch, salt, and water. Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil. This should take about 5-7 minutes. Once thickened, remove the saucepan from the heat.

Step 2: Add Lemon and Butter
Stir in the freshly squeezed lemon juice and lemon zest. Then, add the butter, stirring until it melts completely into the mixture.

Step 3: Temper the Egg Yolks
In a small bowl, gradually whisk a few tablespoons of the hot lemon mixture into the beaten egg yolks to temper them (this prevents the eggs from curdling). Then, slowly pour the egg yolk mixture back into the saucepan with the remaining lemon filling, stirring constantly.

Step 4: Cook the Filling
Return the saucepan to the heat and cook the filling over medium heat for about 2-3 minutes, stirring constantly, until the mixture is thick and smooth. Once done, remove from heat and set aside to cool slightly.

Step 5: Pour Filling into Crust
Pour the warm lemon filling into the pre-baked pie crust, spreading it evenly. Set aside while you prepare the meringue.

Step 6: Make the Meringue
In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the white sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff peaks form, and the meringue is glossy and smooth.

Step 7: Top the Pie with Meringue
Carefully spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal the filling completely. Use a spatula to create decorative peaks and swirls on top of the meringue.

Step 8: Bake the Pie
Preheat your oven to 350°F (175°C). Place the pie in the preheated oven and bake for 10-15 minutes, or until the meringue is lightly browned. Keep an eye on it to prevent burning.

Step 9: Cool and Serve
Once the meringue is golden brown, remove the pie from the oven and allow it to cool completely at room temperature. Once cooled, slice and serve your beautiful Lemon Meringue Pie

Tips and Conclusion

Bonus Tips:
Prevent a Weeping Meringue: Ensure that the meringue fully covers the lemon filling and touches the pie crust. This helps to seal the filling and prevent the meringue from "weeping" or separating.

Chill Before Serving: For best results, chill the pie in the refrigerator for at least an hour before serving. This helps the filling set and makes slicing easier.

Zest First, Juice Later: Always zest your lemons before juicing them to make the process easier and to retain the maximum amount of zest.

Conclusion:
This Classic Lemon Meringue Pie is a delightful combination of tart lemon filling and sweet, airy meringue. The contrast of textures and flavors makes it a favorite for many, and it’s a perfect dessert for any time of year. Whether you’re serving it at a family gathering or enjoying it with a cup of tea, this pie is sure to impress. Enjoy every bite of this timeless treat!