Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, lemon meringue pie. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Lemon meringue pie is a type of dessert pie, consisting of a shortened pastry base filled with lemon curd and topped with meringue. Fruit desserts covered with baked meringue were found starting in. My lemon meringue pie recipe has a billowy and toasty meringue topping, a balanced sweet/tart lemon filling, and an extra thick and flaky pie crust. I worked on this recipe for a long time.
Lemon Meringue Pie is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Lemon Meringue Pie is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have lemon meringue pie using 22 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lemon Meringue Pie:
- Get Crust
- Prepare 1 (9 inch) pie crust, baked
- Get Lemon Filling
- Make ready 1/2 Cup Lemon Juice
- Take 1 Tbsp. Lemon Zest
- Get 5 Egg Yolks
- Prepare 2 Tbsp. Unsalted Butter
- Take 1/4 tsp. Salt
- Make ready 1 Cup Granulated Sugar
- Take 1/3 Cups cornstarch
- Get 1 1/3 Cups Water
- Prepare Meringue
- Take 5 Egg Whites
- Get 1/2 tsp. Cream of Tartar
- Get 3/4 Cup Granulated Sugar
- Make ready 1/2 tsp. Vanilla Extract
- Get Shopping Notes
- Get 5 Eggs Total
- Make ready 1 3/4 Cup Granulated Sugar Total
- Get 2 Lemons for lemon Juice
- Take Pie weights (Dried Beans, Dried Rice or Lentils works too)
- Prepare Parchment Paper
Lemon meringue pie, with its tender-crisp crust, tangy-rich filling, and light-as-air meringue, is the perfect mid-winter baking project. I think you'll be pleasantly surprised by how easy it is to make the. Lemon meringue pie is perfect for any summer picnic or event. It is light and refreshing, and the white, fluffy meringue topping is sure to wow all your guests.
Steps to make Lemon Meringue Pie:
- Blind Bake - (a) Preheat Oven to 425°F. Place crust in 9-inch pie plate. - (b) Crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights. Bake for 10 minutes. - (c) Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center
- Lemon Filling (Sugar Mixture) - (a) Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. - (b) Add the lemon juice and water and whisk to combine. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. - (c) Cook the sugar mixture around 6 minutes or until it begins to thickening and bubbling. Once thickened, give it a whisk and reduce heat to low.
- Lemon Filling (Temper the Yolk) - (a) Whisk the egg yolks together in a medium bowl or liquid measuring cup. - (b) Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. - (c) Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. - (d) Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated.
- Crust and Filling - Pour the filling directly into the pie crust and leave on the side
- Meringue (Foam) - (a) With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1-2 minute until bubbles foam - (b) Add the sugar and salt, then continue beating on high speed for about 2 more minutes.
- Meringue (Peaks) - (a) Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. - (b) Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Bake - Back at 425°F for 10-15 minutes or until meringue is brown.
- Serve - Let pie sit at room temperature for 1 hour then chill for at least 4 hours before eating.
Lemon meringue pie is perfect for any summer picnic or event. It is light and refreshing, and the white, fluffy meringue topping is sure to wow all your guests. It is easy to make, and you can save time by. You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good. Just keep in mind that meringue gets quite sticky in the.
So that is going to wrap it up with this special food lemon meringue pie recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
