Lemon lovers, are you ready for this? Our classic Lemon Meringue Pie Recipe is a tangy temptation on a plate. Perfect for elevating your mid-week dinner or to get heads turning at your next dinner party. You���ll be spending a little bit of time in the kitchen with this one, but it���s worth every minute. The results are sure to impress, leaving your guests asking for seconds. Who could resist a crisp pastry shell, filled to the brim with tart lemon curd and topped off with an airy meringue cloud? Nah, we didn’t think so.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1.5 hours
- Servings: 8
- Yield: 1 nine inch pie
Let’s roll up our sleeves and dive straight into the recipe!
Ingredients & Equipment You’ll Need
- 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 pie crust, baked
- 4 egg whites
Equipment: roasting pan, pie dish, electric whisk
The key player in this recipe is the lemons – both their juice and zest. They’re what give our pie its tangy bite. And the cornstarch? It’s the binding agent that will hold all that lovely lemony deliciousness together. Now, if you’re allergic to eggs, unfortunately, this one might not be for you.
How To Make Classic Lemon Meringue Pie Recipe
- First, preheat your oven and get your pie crust baking. We need a pre-baked pie crust for this recipe.
- In a saucepan, combine 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.
- Slowly add the hot sugar mixture into beaten egg yolks, one tablespoon at a time, stirring constantly to temper the eggs, then pour the egg mixture back into the saucepan.
Tips For The Best Results
- Use fresh lemons! Bottled lemon juice won���t give you the same fresh, tangy flavor.
- Make sure your bowl and beaters are completely free of any grease or the egg whites won���t whip up properly.
Storage Tips
- Refrigerate any leftovers, covered, up to 4 days. The pie may weep a little, but it���ll still taste great!
Frequently Asked Questions
Q: Can I use lime instead of lemon?
A: Yes, you can substitute lime in a pinch, but the flavor will be a bit more tropical and less tart.
Q: Can I freeze Lemon Meringue Pie?
A: No, meringue does not freeze well and it���s best to consume your pie within a few days.
Nutritional Facts of Classic Lemon Meringue Pie Recipe
Every slice of this sunny dessert will set you back 300 calories. As it’s a bit on the sweet side, it has 40 grams of sugar. But on the bright side, it packs 2 grams of dietary fiber and 6 grams of protein.
This Classic Lemon Meringue Pie Recipe is a timeless dessert that’s sure to impress. Light, airy, tangy yet sweet, it is a perfect end to a meal. For an extra special touch, consider serving with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Enjoy!
0 Comments