Lemon Meringue Pie
Lemon Meringue Pie

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, lemon meringue pie. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Find Out How To Make Delicious Pies. Check Out Lemon Pie Filling On eBay. Fill Your Cart With Color Today! This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue.

Lemon Meringue Pie is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Lemon Meringue Pie is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook lemon meringue pie using 22 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Meringue Pie:
  1. Make ready Crust
  2. Prepare 1 (9 inch) pie crust, baked
  3. Take Lemon Filling
  4. Make ready 1/2 Cup Lemon Juice
  5. Get 1 Tbsp. Lemon Zest
  6. Take 5 Egg Yolks
  7. Get 2 Tbsp. Unsalted Butter
  8. Make ready 1/4 tsp. Salt
  9. Get 1 Cup Granulated Sugar
  10. Make ready 1/3 Cups cornstarch
  11. Take 1 1/3 Cups Water
  12. Prepare Meringue
  13. Get 5 Egg Whites
  14. Take 1/2 tsp. Cream of Tartar
  15. Take 3/4 Cup Granulated Sugar
  16. Make ready 1/2 tsp. Vanilla Extract
  17. Make ready Shopping Notes
  18. Take 5 Eggs Total
  19. Get 1 3/4 Cup Granulated Sugar Total
  20. Make ready 2 Lemons for lemon Juice
  21. Take Pie weights (Dried Beans, Dried Rice or Lentils works too)
  22. Prepare Parchment Paper

Lemon meringue pie is a classic dessert, but can be intimidating to novice bakers because of the meringue topping. It's true that meringue is a bit temperamental (thanks, humidity and temperature changes) and can take some practice to get right, but we have a few tips to help you make your meringue with success. In a saucepan, combine sugar, cornstarch and salt. Cook and stir over medium-high heat until thickened.

Steps to make Lemon Meringue Pie:
  1. 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
  2. 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.
  3. 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.
  4. Crust and Filling - Pour the filling directly into the pie crust and leave on the side
  5. 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.
  6. 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.
  7. Bake - Back at 425°F for 10-15 minutes or until meringue is brown.
  8. Serve - Let pie sit at room temperature for 1 hour then chill for at least 4 hours before eating.

In a saucepan, combine sugar, cornstarch and salt. Cook and stir over medium-high heat until thickened. Refrigerate the pie until the filling is completely. The best lemon meringue pie trick I learned (also from Shirley Corriher) is to add a gelled cornstarch and water mixture to the meringue. In addition to the acid from cream of tartar, and the use of sugar, the cornstarch helps the meringue hold its shape, and keep it from weeping or shrinking when baked in the pie.

So that’s going to wrap this up for this special food lemon meringue pie recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!