This perfect Lemon Meringue Pie recipe promises a flawlessly set filling and a billowy meringue that won’t weep. With just 11 ingredients, you can make this classic dessert from scratch and impress your family and friends with every slice.
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
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Make the 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 until melted.
- In a small bowl, gradually whisk 1/2 cup of the hot sugar mixture into the beaten egg yolks to temper them.
- Whisk the egg yolk mixture back into the remaining sugar mixture in the saucepan.
- Bring to a boil and continue to cook, stirring constantly until the filling is thickened.
- Remove from heat and pour the filling into the baked pastry shell.
- Make the Meringue:
- In a large glass or metal bowl, whip the egg whites until foamy.
- Gradually add the 6 tablespoons of sugar, continuing to whip until stiff peaks form.
- Spread the meringue over the pie, ensuring it seals at the crust edges.
- Bake the Pie:
- Bake in the preheated oven for about 10 minutes, or until the meringue is golden brown.
- Let the pie cool before serving.
Helpful Tips:
- Ensure that the bowl and beaters for whipping the egg whites are completely clean and free from any grease to achieve stiff peaks.
- To prevent the meringue from weeping, make sure to spread it over the hot filling and seal the edges well.
- For a more intense lemon flavor, add extra lemon zest.
Serving Suggestions:
- Serve the pie chilled or at room temperature for the best texture.
- Garnish with thin lemon slices or a sprinkle of lemon zest for an added touch.
- Pair with a cup of tea or coffee for a delightful dessert experience.
FAQs:
1. Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice and zest are recommended for the best flavor, but bottled lemon juice can be used in a pinch.
2. How do I prevent the meringue from shrinking?
Ensure the meringue is spread all the way to the edges of the pie crust to create a seal, which helps prevent shrinking.
3. Can I make the pie in advance?
Yes, you can make the pie a day ahead. Store it in the refrigerator, but note that the meringue might lose some of its texture.
4. How do I store leftovers?
Store any leftovers covered in the refrigerator for up to 3 days.
Servings:
- This recipe serves approximately 8 people.
Time of Preparation and Cooking:
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Enjoy this delightful and classic Lemon Meringue Pie!
Recipe Card
Perfect Lemon Meringue Pie
This perfect Lemon Meringue Pie recipe promises a flawlessly set filling and a billowy meringue that won’t weep. With just 11 ingredients, you can make this classic dessert from scratch and impress your family and friends with every slice.
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
Instructions
Preheat Oven:
- – Preheat your oven to 350°F (175°C).
Make the 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 until melted.
- – In a small bowl, gradually whisk 1/2 cup of the hot sugar mixture into the beaten egg yolks to temper them.
- – Whisk the egg yolk mixture back into the remaining sugar mixture in the saucepan.
- – Bring to a boil and continue to cook, stirring constantly until the filling is thickened.
- – Remove from heat and pour the filling into the baked pastry shell.
Make the Meringue:
- – In a large glass or metal bowl, whip the egg whites until foamy.
- – Gradually add the 6 tablespoons of sugar, continuing to whip until stiff peaks form.
- – Spread the meringue over the pie, ensuring it seals at the crust edges.
Bake the Pie:
- – Bake in the preheated oven for about 10 minutes, or until the meringue is golden brown.
- – Let the pie cool before serving.