Lemon Meringue
Lemon meringue is a classic dessert that elegantly balances the tangy flavors of lemon with the soft sweetness of meringue. This recipe is not only visually stunning but also easy to make. Perfect for any occasion, it will impress your guests while satisfying your sweet tooth. Whether served at a dinner party or a casual family gathering, this lemon meringue will be a hit!
Ingredients
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons butter
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
Servings and Cooking Time
This recipe serves 8. Preparation time is about 20 minutes, and cooking time is around 20 minutes.
Nutritional Value
Based on 1 serving (1 slice), the nutritional value is approximately 250 calories, 10g fat, 36g carbohydrates, and 4g protein. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a saucepan, mix sugar, cornstarch, and salt.
- Add water and cook over medium heat until thick and bubbly.
- In a separate bowl, whisk egg yolks and gradually add lemon juice and zest.
- Temper the egg yolks by slowly adding a bit of the hot mixture.
- Pour the egg mixture back into the saucepan.
- Cook until thickened, then remove from heat and stir in butter.
- Pour the lemon filling into the pre-baked pie crust.
- In a mixing bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add powdered sugar and beat until stiff peaks form.
- Spoon meringue over the lemon filling, spreading to the edges.
- Bake for 10-12 minutes or until the meringue is golden brown.
Alternative Ingredients
You can substitute granulated sugar with coconut sugar for a healthier option. Additionally, use a store-bought or homemade gluten-free crust to accommodate dietary restrictions.
Serving and Pairings
Lemon meringue pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream. For a refreshing touch, serve it alongside mint tea or sparkling water.
Storage and Reheating
Store any leftovers in the refrigerator for up to 3 days. It’s best enjoyed fresh, but you can freeze the pie before adding meringue for up to a month. Thaw in the fridge and add meringue before serving.
Cooking Mistakes
- Overcooking the lemon filling can make it rubbery.
- Not whipping the egg whites to stiff peaks will result in a runny meringue.
- Using cold ingredients can hinder proper mixing.
- Not sealing the meringue to the crust can cause it to weep.
- Skipping the zest can decrease flavor intensity.
Helpful Tips
- Use fresh lemons for the best flavor.
- Ensure your mixing bowls are grease-free for the meringue.
- Let the pie cool completely before slicing for cleaner pieces.
- Experiment with flavored meringues by adding extracts.
FAQs
What is the best way to store lemon meringue pie?
Store lemon meringue pie in the refrigerator, covered with plastic wrap, for up to three days. Avoid freezing after meringue is added as it can affect texture.
Can I use bottled lemon juice?
While fresh lemon juice is recommended for flavor, bottled lemon juice can be used in a pinch, though it may lack the brightness of fresh.
Why does my meringue weep?
Meringue can weep if it’s not cooked thoroughly or if it’s not properly sealed to the filling. Ensure it’s spread to the crust edges.
Can I make lemon meringue pie ahead of time?
You can prepare the lemon filling and crust ahead of time. Add the meringue layer just before serving to maintain the best texture.
What can I do with leftover egg yolks?
Leftover egg yolks can be used in custards, ice creams, or even enriched pasta. They can be stored in the refrigerator for up to two days.
Conclusion
Lemon meringue pie is a delightful dessert that offers a perfect balance of tart and sweet. With its light meringue topping and vibrant lemon filling, it’s sure to impress. Whether enjoyed on special occasions or as an everyday treat, this recipe is a must-try for any dessert lover.
Lemon Meringue
Ingredients
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons butter
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, mix sugar, cornstarch, and salt.
- Add water and cook over medium heat until thick and bubbly.
- In a separate bowl, whisk egg yolks and gradually add lemon juice and zest.
- Temper the egg yolks by slowly adding a bit of the hot mixture.
- Pour the egg mixture back into the saucepan.
- Cook until thickened, then remove from heat and stir in butter.
- Pour the lemon filling into the pre-baked pie crust.
- In a mixing bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add powdered sugar and beat until stiff peaks form.
- Spoon meringue over the lemon filling, spreading to the edges.
- Bake for 10-12 minutes or until the meringue is golden brown.
