How To Make Lemon Meringue Pie

How to Make a Delicious Lemon Meringue Pie

If you’re a fan of citrusy desserts, then you must try making a mouthwatering lemon meringue pie! With its zesty lemon filling and fluffy meringue topping, this classic dessert is sure to impress your family and friends. In this article, we’ll take you through the step-by-step process of creating this delectable treat.

Ingredients:

• 1 pre-baked pie crust
• 4 large lemons
• 1 ½ cups sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 4 large eggs, separated
• ½:
  1. Start by preheating your oven to 350°F (175°C).
  2. Using a small grater or zester, grate the zest from two lemons. Set the zest aside for later.
  3. Roll the lemons on a hard surface to help release their juices. Cut them in half and squeeze out the juice, straining it to remove any seeds or pulp. You should have approximately ½ cup of lemon juice.
  4. In a medium-sized saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the water until the mixture is smooth and no lumps remain.
  5. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. This should take about 5 minutes.
  6. Once the mixture has thickened, remove it from the heat. In a separate bowl, beat the egg yolks. Gradually whisk in a small amount of the hot sugar mixture into the yolks, stirring constantly.
  7. Pour the egg yolk mixture back into the saucepan, stirring well to combine. Return the saucepan to low heat and cook for an additional 2 minutes, stirring constantly.
  8. Remove the saucepan from the heat and stir in the lemon juice and grated lemon zest. Let the filling cool slightly.
  9. Pour the lemon filling into the pre-baked pie crust, spreading it evenly.
  10. For the meringue topping, start by beating the egg whites and cream of tartar in a mixing bowl until soft peaks form.
  11. Add the sugar gradually, beating until the mixture becomes glossy and forms stiff peaks. This should take about 5-7 minutes.
  12. Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking or weeping.
  13. Bake the pie in the preheated oven for 10-12 minutes or until the meringue is golden brown.
  14. Remove the pie from the oven and let it cool on a wire rack. Once cooled, refrigerate for at least 2 hours before serving.

  There you have it! A delectable homemade lemon meringue pie that will surely impress your loved ones. The bright and tangy lemon filling combined with the light and airy meringue creates a perfect balance of flavors. Don’t forget to savor each bite and share this delightful dessert with your friends and family!

  So why wait? Gather your ingredients, put on your chef hat, and get ready to bake a scrumptious lemon meringue pie that will leave everyone craving for more! Happy baking!

  Want to share your experience making this classic lemon meringue pie or have any tips to perfect it? Join the discussion in the Baking and Desserts forum and let’s talk about How To Make Lemon Meringue Pie!
  FAQ:

  Can I use store-bought pie crust for lemon meringue pie?

  Yes, you can use a store-bought pie crust for convenience. Look for pre-made pie crusts in the refrigerated or frozen section of your grocery store. Just make sure to follow the baking instructions on the package before adding the lemon filling and meringue.

  How do I prevent my lemon meringue pie from getting soggy?

  To prevent your lemon meringue pie from getting soggy, ensure that the crust is fully cooked before adding the filling. You can also try brushing the baked pie crust with a thin layer of melted white chocolate or coating it with a thin layer of egg white to create a barrier between the filling and the crust.

  How can I avoid a watery filling in my lemon meringue pie?

  To avoid a watery filling in your lemon meringue pie, make sure to cook the lemon filling until it thickens and reaches a custard-like consistency. This will ensure that the filling sets properly and doesn’t turn out runny. Additionally, allow the pie to cool completely before slicing, as it will continue to set as it cools.

  Why does my meringue shrink or weep on my lemon meringue pie?

  Meringue can shrink or weep due to various reasons. One common cause is undercooking the meringue, so it’s essential to bake it until it’s lightly golden. Another cause could be adding the meringue to a cold filling instead of piping it onto hot filling, which helps create a seal. Lastly, make sure the meringue completely touches the edges of the crust to prevent shrinking.

  Can I use bottled lemon juice for the lemon filling?

  While you can use bottled lemon juice for convenience, fresh lemon juice is highly recommended for the best flavor. Bottled lemon juice might lack the bright, tangy taste that fresh lemons provide. It’s worth squeezing some fresh lemons to get the freshest and most vibrant lemon flavor in your pie.

  How do I store a lemon meringue pie?

  To store a lemon meringue pie, cover it loosely with plastic wrap or aluminum foil and refrigerate. It’s best to consume the pie within 2-3 days. However, keep in mind that the meringue might lose its crispness over time, so it’s recommended to consume the pie as soon as possible after it’s made for the best texture.

  Can I freeze a lemon meringue pie?

  Although it’s not recommended to freeze a lemon meringue pie, you can freeze the filling and meringue separately. After baking the crust and cooling it, pour the lemon filling into an airtight container and freeze. The meringue can be made separately and frozen as well. When you’re ready to assemble the pie, thaw both components in the refrigerator overnight, then proceed with assembling and baking the pie as usual.