HOMEMADE LEMON MERINGUE PIE!
This is the perfect lemon meringue pie! With a delicious homemade pie crust, tart and smooth lemon filling, and a fluffy toasted meringue topping, it’s impossible to resist.
I write this as snow falls outside and winds whip around my house at 50 mph. Despite the current weather conditions, the calendar says spring and Easter are on the horizon. And as someone who lives and breathes her daily planner, that means it’s time to prepare for the change of seasons. Close up that fireplace, place some tulips in a vase, open those windows… whoa that wind! Let’s keep them closed!
Let’s welcome a fresh new season with a fresh new pie– the pie I’ve been taunting you with for weeks!! The beautiful, the timeless, the Classic Lemon Meringue Pie. ♥
Why You’ll Love This Recipe
This lemon meringue pie is a delightful combination of sweet and tart flavors that are sure to tantalize your taste buds. The homemade crust adds a personal touch, while the fluffy meringue topping provides a perfect contrast to the tangy lemon filling. It’s a showstopper dessert that’s perfect for any occasion.
Kitchen Equipment You’ll Need
- Medium saucepan
- Small bowl
- Large glass or metal bowl
- Whisk
- Spatula
- Oven
Ingredients
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 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
Step-by-Step Instructions
- Preheat your oven to 350 degrees.
- To 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 the mixture comes to a boil. Stir in butter.
- Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot sugar mixture. Whisk the egg yolk mixture back into the remaining sugar mixture.
- Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat and pour the filling into the baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Gradually add sugar and continue to whip until stiff peaks form.
- Spread the meringue over the pie, ensuring you seal the edges at the crust.
- Bake in the preheated oven for 10 minutes, or until the meringue is golden brown.
Tips for Success
- Ensure your egg whites are at room temperature for the best meringue texture.
- Sealing the meringue to the crust helps prevent it from shrinking.
- Use fresh lemons for the best flavor.
Additional Tips or Variations
For an extra tangy pie, add an additional tablespoon of lemon zest. You can also switch up the crust by using a graham cracker base for a different texture.
Nutritional Highlights (Per Serving)
Calories: 250, Fat: 10g, Carbohydrates: 35g, Protein: 4g, Sugar: 25g
Frequently Asked Questions (FAQ)
Q: Can I make this pie in advance?
A: Yes, you can prepare the pie a day ahead and store it in the refrigerator. Just make sure to bring it to room temperature before serving.
Q: How do I prevent my meringue from weeping?
A: Make sure to spread the meringue over the filling while it’s still hot and ensure it touches the crust all around to prevent weeping.
Conclusion
This homemade lemon meringue pie is a classic dessert that brings a touch of sunshine to your dining table. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this pie is sure to impress. Give it a try and let us know how it turned out for you. We’d love to hear your thoughts and see your creations!