Dive into the world of zesty sweetness with our Lemon Meringue Pie. A scrumptious crust lays the foundation for a smooth, lemon-infused filling, all topped with a fluffy, sweet meringue. This recipe is perfect for impressing guests or treating yourself to a slice of sunshine any day of the week.
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Lemon Meringue Pie: A Zesty Delight
Dive into the world of zesty sweetness with our Lemon Meringue Pie. A scrumptious crust lays the foundation for a smooth, lemon-infused filling, all topped with a fluffy, sweet meringue. This recipe is perfect for impressing guests or treating yourself to a slice of sunshine any day of the week.
Ingredients
- For the Crust:1 1/2 cupsall-purpose flour1/4 teaspoonsalt1 teaspoongranulated sugar1/2 cupunsalted butter, chilled and diced4–5tablespoons ice water
- 1 1/2 cupsall-purpose flour
- 1/4 teaspoonsalt
- 1 teaspoongranulated sugar
- 1/2 cupunsalted butter, chilled and diced
- 4–5tablespoons ice water
- For the Filling:1 cupwhite sugar2 tablespoonsall-purpose flour3 tablespoonscornstarch1/4 teaspoonsalt1 1/2 cupswater2lemons, juiced and zested2 tablespoonsbutter4egg yolks, beaten
- 1 cupwhite sugar
- 2 tablespoonsall-purpose flour
- 3 tablespoonscornstarch
- 1/4 teaspoonsalt
- 1 1/2 cupswater
- 2lemons, juiced and zested
- 2 tablespoonsbutter
- 4egg yolks, beaten
- For the Meringue:4egg whites6 tablespoonswhite sugar
- 4egg whites
- 6 tablespoonswhite sugar
Instructions
- Prepare the crust:Preheat yourovento 350°F (175°C).Mix flour, salt, and sugar in a medium bowl. Blend in butter until coarse crumbs form. Add ice water gradually until dough forms a ball. Chill for 1 hour.Roll out to fit a 9-inch pieplate. Press into theplateand shape the edges.
- Preheat yourovento 350°F (175°C).
- Mix flour, salt, and sugar in a medium bowl. Blend in butter until coarse crumbs form. Add ice water gradually until dough forms a ball. Chill for 1 hour.
- Roll out to fit a 9-inch pieplate. Press into theplateand shape the edges.
- Make the filling:Combine sugar, flour, cornstarch, and salt in asaucepan. Mix in water, lemon juice, and zest. Cook over medium-high heat until thick. Stir in butter.Temper egg yolks with some hot mixture, then return all to the pan. Cook until thickened, then pour into crust.
- Combine sugar, flour, cornstarch, and salt in asaucepan. Mix in water, lemon juice, and zest. Cook over medium-high heat until thick. Stir in butter.
- Temper egg yolks with some hot mixture, then return all to the pan. Cook until thickened, then pour into crust.
- Create the meringue:Whip egg whites until foamy. Gradually add sugar, whipping to stiff peaks. Spread over the pie, sealing edges.Bake for 10 minutes, or until meringue is golden.
- Whip egg whites until foamy. Gradually add sugar, whipping to stiff peaks. Spread over the pie, sealing edges.
- Bake for 10 minutes, or until meringue is golden.
Notes
Ensure all equipment is grease-free when making meringue to get the best results.
Cool the pie slowly in a crackedovento prevent meringue from weeping.
Nutrition
- Calories: 300
- Sugar: 23 g
- Fat: 12 g
- Carbohydrates: 45 g
- Protein: 5 g
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