Lemon Meringue Pie
Lemon Meringue Pie

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, lemon meringue pie. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Lemon Meringue Pie is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Lemon Meringue Pie is something that I’ve loved my entire life.

Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely. And when it's poured into a waiting crust, topped with billows of meringue, and baked, it's downright dreamy. 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.

To get started with this particular recipe, we have to prepare a few ingredients. 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:
  1. Take Crust
  2. Take 1 (9 inch) pie crust, baked
  3. Make ready Lemon Filling
  4. Prepare 1/2 Cup Lemon Juice
  5. Make ready 1 Tbsp. Lemon Zest
  6. Get 5 Egg Yolks
  7. Take 2 Tbsp. Unsalted Butter
  8. Make ready 1/4 tsp. Salt
  9. Get 1 Cup Granulated Sugar
  10. Prepare 1/3 Cups cornstarch
  11. Get 1 1/3 Cups Water
  12. Take Meringue
  13. Prepare 5 Egg Whites
  14. Prepare 1/2 tsp. Cream of Tartar
  15. Prepare 3/4 Cup Granulated Sugar
  16. Make ready 1/2 tsp. Vanilla Extract
  17. Prepare Shopping Notes
  18. Get 5 Eggs Total
  19. Prepare 1 3/4 Cup Granulated Sugar Total
  20. Prepare 2 Lemons for lemon Juice
  21. Make ready Pie weights (Dried Beans, Dried Rice or Lentils works too)
  22. Get Parchment Paper

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Steps to make Lemon Meringue Pie:
  1. 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
  2. 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.
  3. 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.
  4. Crust and Filling - Pour the filling directly into the pie crust and leave on the side
  5. 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.
  6. 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.
  7. Bake - Back at 425°F for 10-15 minutes or until meringue is brown.
  8. 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. Learn how to make fresh lemon meringue pie with this classic recipe and step-by-step tutorial. Lemon meringue pie, with its tender-crisp crust, tangy-rich filling, and light-as-air meringue, is the There are two essential components to any lemon meringue pie.

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