That is the one lemon meringue pie recipe you’ll ever want!
A buttery selfmade pie crust is full of sweet-tart lemon curd, and all topped off with a fluffy toasted meringue.
It takes just a little time, however this pie is a masterpiece and comparatively straightforward to make!
Substances for Lemon Meringue Pie
- Crust: This pastry makes use of chilly butter for excellent taste and a flaky pie crust. After all, pre-made or frozen pie crusts or graham-cracker crusts can be utilized if time is brief!
- Sugar: Sweetens every layer of the pie, from the crust to the meringue topping.
- Butter: Provides a clean end to the lemon filling.
- Cornstarch: Thickens the lemon filling and helps hold the meringue from weeping.
- Eggs: Separated into yolks for the filling and whites for the meringue, they add richness and construction.
- Lemon juice and zest: Present a vivid, tangy taste to the filling, making the pie zesty and refreshing.
- Vanilla extract: Provides a touch of sweetness and depth to the meringue.
A few tricks to juice and zest a lemon:
Zest – The important thing to zesting is to take away solely the yellow a part of the lemon pores and skin, because the white pith beneath could be bitter. Use a zester, a microplane grater, or the best facet of a field grater. Usually, you’ll get about 1 tablespoon of zest from every lemon.
Juice – To get probably the most juice out of your lemons, guarantee they’re at room temperature. In case your lemon has been refrigerated, merely microwave it for about 15 seconds earlier than juicing.
Place the lemon on the counter and, utilizing the heel of your hand, roll it whereas making use of stress. Minimize the lemon in half and use a reamer or a fork to squeeze and twist, releasing the juice.
The way to Make Lemon Meringue Pie
For the Crust
- Minimize the chilled butter into the crust substances per the recipe beneath. Add a little bit of chilly water to type a dough. Roll out the crust, match right into a pie plate
- Bake till gentle golden brown. Let cool.
For the Filling
- Whisk the lemon curd substances (per the recipe beneath) in a saucepan over medium warmth till thickened. Take away from warmth and stir in butter.
- Pour lemon filling into the baked pie crust.
For the Meringue Topping
- Prepare dinner cornstarch and water over medium warmth till thick. Beat egg whites and sugar till shiny stiff peaks type.
- Stir within the cornstarch combination and high the pie.
Bake the Pie
- Bake till the peaks on the meringue are gentle golden brown.
- Cool the pie on a wire rack earlier than chilling fully within the fridge.
Ideas for Excellent Lemon Meringue Pie
- Deal with the pie crust as little as attainable to stop the warmth out of your palms from melting the butter and chill the dough earlier than rolling it out. Poke the underside of the crust with a fork to maintain it from effervescent up.
- When blind baking the crust, add a chunk of parchment paper and fill it with dry beans or pie weights.
- Use clear (oil-free) and dry beaters and a bowl when making meringue. Any quantity of oil or egg yolk will hold the egg whites from getting fluffy.
- Superfine sugar will dissolve quicker in each the lemon filling and meringue.
- Make sure the meringue touches the perimeters of the crust all the approach round or it might draw back from the crust.
- If utilizing pre-made lemon pie filling, warmth it within the microwave earlier than pouring it into the pie shell. The filling should be scorching when the meringue is unfold excessive.
Storing Lemon Meringue Pie
Maintain leftover lemon meringue pie within the fridge for as much as 2 days lined flippantly in plastic wrap.
The pie crust could be baked as much as a day early so it’s cooled sufficient for the filling. Double up on this pie crust recipe and hold it within the freezer for as much as 3 months.
Lemon meringue pie could be frozen (technically, ANY pie could be frozen), however as a result of corn starch within the filling and the character of the meringue, it won’t thaw properly so it’s not advisable.
Lemon Love
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Lemon Meringue Pie
This Lemon Meringue Pie recipe is cool, creamy, and tangy with an ideal cloud of toasted meringue on high!
For the Crust
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In a medium bowl, stir collectively the flour, sugar, and salt. Use a pastry cutter or fork to chop in chilled butter till it reaches pea-sized chunks.
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Regularly add in chilly water, stirring every time till the dough could be pressed collectively. Type it right into a disk, wrap in plastic wrap and refrigerate for not less than 2 hours, or freeze for half-hour till chilled.
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Preheat oven to 425°F.
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Calmly flour the floor and use a rolling pin to roll a 12-inch circle. Line a 9-inch pie plate with the pastry.
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Gently press into the pie plate and over the perimeters. Trim the perimeters and crimp as desired. Poke the underside and the perimeters with the tines of a fork throughout to assist stop puffing (or line pie crust with parchment and use pie weights in case you have them).
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Bake for 12-Quarter-hour or till the pie crust is baked by way of and lightweight golden brown. Put aside whilst you make the filling.
For the Filling
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In a medium saucepan, whisk collectively the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.
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Prepare dinner over medium to medium-high warmth, whisking always till the combination involves a boil and thickens. It is going to be barely thicker than pudding. This will take 10-Quarter-hour, however do not rush it. As soon as thickened, take away from warmth and stir in butter.
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Pour scorching filling into the pie crust, put aside and put together the meringue.
For the Meringue
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Preheat the oven to 375°F.
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In a small saucepan, whisk collectively the water and corn starch. Prepare dinner over medium warmth till thickened and clear. Put aside however hold heat.
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Within the bowl of a stand mixer fitted with a whisk attachment, or a clear bowl with clear beaters, beat egg whites, vanilla and salt till gentle peaks type.
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Regularly add within the sugar, beating till stiff shiny peaks type.
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Regularly add within the heat corn starch combination, beating always, till fully integrated and meringue is gentle and fluffy and holds stiff peaks.
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Unfold meringue onto scorching pie filling (it is necessary that the filling continues to be scorching!) and unfold proper to the sting of the pie crust. The meringue should contact the perimeters all the best way round.
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Bake at 375°F for 5-8 minutes or simply till the tops of the meringue are gentle golden brown — do not overbake.
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Let relaxation on the counter on a wire rack for 1-2 hours, then refrigerate for 5-6 hours till chilled, or in a single day.
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Slice and serve.
If utilizing contemporary lemons for juice; medium-sized lemons yield about 4 tablespoons of juice to equal ¼ cup (and 1 tablespoon of zest). When doubtful, get additional! The zest provides plenty of lemon taste so don’t skip this half!
Energy: 467 | Carbohydrates: 74g | Protein: 5g | Fats: 16g | Saturated Fats: 9g | Ldl cholesterol: 135mg | Sodium: 306mg | Potassium: 63mg | Sugar: 50g | Vitamin A: 570IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1.2mg
Diet info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.
Course Dessert, Pie
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Lemon Meringue Pie is greatest loved shortly after making ready, however it does should be refrigerated to set. I wish to make this pie the day earlier than, then chill in a single day uncovered. It slices simply however continues to be contemporary. Leftovers could be saved on the counter for a few hours, however will finally should be refrigerated. Your pastry will not be fairly as flaky the subsequent day, however it’s going to nonetheless be scrumptious!
When you’re in a pinch, you need to use a store-bought lemon filling or perhaps a store-bought refrigerated pie crust to avoid wasting your self a while. The necessary factor is that your filling is scorching when your meringue goes on, which prevents weeping.
This pie could be served both at room temperature or chilled.
When you’re a lemon lover like myself, you would possibly wish to try this blueberry lemon bread or this no-bake lemon cheesecake, too!
