Lemon Meringue Pie
Lemon Meringue Pie

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lemon meringue pie. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Lemon Meringue Pie is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Lemon Meringue Pie is something that I’ve loved my entire life. They are fine and they look wonderful.

Find Out How To Make Delicious Pies. This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue. I prefer lemon meringue pie recipes like this one that call for water, rather than recipes using milk. Lemon Meringue Pie Recipes Fluffy meringue over creamy sweet-tart lemon filling is a crowd-pleasing classic.

To begin with this particular recipe, we must prepare a few components. You can have lemon meringue pie using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Lemon Meringue Pie:
  1. Make ready 1 cup white sugar
  2. Prepare 2 TBS all-purpose flour
  3. Make ready 3 TBS cornstarch
  4. Get 1/4 tsp salt
  5. Make ready 1 1/2 cups water
  6. Prepare 2 lemons, juiced and zested
  7. Get 2 TBS butter
  8. Prepare 4 egg yolks, beaten
  9. Take 1 (9-in) pie crust, baked
  10. Take 4 egg whites
  11. Get 6 TBS white sugar

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.

Steps to make Lemon Meringue Pie:
  1. Preheat oven to 350 degrees
  2. Make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
  3. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 of the hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat, pour mixture into baked pie shell.
  4. Make Meringue: in a large glass or metal bowl, whip egg whites until foamy. Add 6 TBS sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  5. Bake in preheated oven for 10 minutes, or until meringue is golden brown. Allow to cool. Store covered in refrigerator.

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. Pour hot filling into cooled piecrust. Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage.

So that’s going to wrap it up with this exceptional food lemon meringue pie recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!