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Lemon Meringue Pie: A Zesty Delight

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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

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  • 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

  1. 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.
  2. Preheat yourovento 350°F (175°C).
  3. 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.
  4. Roll out to fit a 9-inch pieplate. Press into theplateand shape the edges.
  5. 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.
  6. 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.
  7. Temper egg yolks with some hot mixture, then return all to the pan. Cook until thickened, then pour into crust.
  8. 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.
  9. Whip egg whites until foamy. Gradually add sugar, whipping to stiff peaks. Spread over the pie, sealing edges.
  10. 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

Find it online: https://mykitchenstorie.com/lemon-meringue-pie-a-zesty-delight/