By Paula DeenJUMP TO RECIPE Show
Difficulty: Easy Prep time: 10 minutes Cook time: 10 minutes Servings: 10 Ingredients
DirectionsIn medium bowl, combine milk, lemon juice and zest; blend in egg yolks. Pour into cooled crust. Preheat oven to 325 °F. Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown. Also Featured In
By Bea L. from Emerald Isle, NC When my husband and I were first married, his mom gave me three of his favorite pie recipes and this is one of them. He still loves this pie. Ingredients For lemon meringue pie
How To Make lemon meringue pie
Jump to Recipe Classic Lemon Meringue Pie is the dessert of your dreams. With a tart lemon filling and sweet clouds of meringue, this pie is guaranteed to impress anyone lucky enough to get a slice. For all my pie loving friends, be sure to give my homemade cherry pie and blueberry pie recipe a whirl. So good! Lemon DessertsWhen I think of summer time desserts, I can’t help but thing of all things LEMON! As soon as the spring flowers start to peek up and the temperatures gradually climb, I get ready to make all my lemony favorites like Lemon Cake Bars, Lemon Cheesecake and, of course, Lemon Whipped Cream Frosting! But when it comes to lemon desserts, Lemon Meringue Pie is the classic. The standard that never goes out of style. A pie bursting with bright citrus flavor with airy meringue is just what I needed to bring a little sunshine into my week. If you could use a little sweetness in your life right now (and who couldn’t), make this pie today! A good lemon pie is light and airy with a lemon curd filling topped by sweet meringue. You pour the lemon filling into a pre-baked crust, then top the whole thing with stiff peaks of homemade meringue, then bake until brown. I’m always surprised to hear how many people are hesitant to try making homemade lemon meringue pie from scratch! It requires a few more steps than an average pie but isn’t tough to get the hang of. Using a premade crust makes this even easier, too! Although my homemade pie crust is quite flaky and delicious! Ingredient NotesTo make a lemon meringue pie, you need three components:
To make the Lemon pie filling, you need:
For the meringues, you’ll use:
Step by Step InstructionsSTEP 1. Blind bake the crust To keep the pie crust from getting soggy when you add the filling, start by pre-baking the rolled out crust for 10 – 12 minutes. Cover the pie pan with parchment paper and pie weights while baking so it doesn’t puff up. Remove from the oven and set aside while you make the filling. STEP 3. Make the lemon filling In a large mixing bowl whisk condensed milk with egg yolks. Then slowly stir in lemon juice and zest, until well combined. Pour lemon filling into pie crust and set aside. STEP 4. Make a water bath for the meringue Cover a large pot with 1/2 inch water (about 1 cup) and bring it to simmer. Once simmering, turn to low heat. Making the meringue in the water bath helps the sugar dissolve and goes a long way to creating stable meringue that doesn’t collapse while baking! STEP 5. Make the meringue In a clean mixing bowl, whisk egg whites and sugar just until frothy. Then place the bowl on top of the simmering pot. Whisk gently, until the sugar is dissolved and the liquid is warm to touch, about 2 to 3 minutes. This will help stabilize the meringue. Now, remove bowl from heat and use a stand mixer or hand-held beater with whisk attachment to whisk in cream of tartar and cornstarch. Beat on medium-high speed until thick, stiff peaks start to form. This will take about 4 to 5 minutes. STEP 6. Bake! Spread the meringue over the lemon filling, making sure to spread it all the way to the edge of the crust, to seal in the lemon layer. Use the back of a spoon to make swirls and peaks in the meringue. Bake for about 20 minutes at 325 F or until the meringue starts to brown lightly. Let Lemon Meringue Pie cool at room temperature for about an hour, then transfer to the fridge to chill. I like to let mind chill for at least 3 hours before serving. Keep the pie chilled until ready to serve! Tips and TricksMaking a good lemon meringue pie isn’t rocket science, but it does require a little care and attention! Follow these tips for creating a heavenly lemon meringue pie from scratch every time:
Recipe FAQsHow do you keep a lemon meringue pie from weeping? Make your pie on low humidity days and be sure the sugar is dissolved completely. Can Lemon meringue pie be made in advance? You can make lemon meringue pie 24 hours in advance, and keep in the refrigerator until ready to serve (or up to 3 days). Do you need cream of tartar for lemon meringue pie? The cream of tartar helps make a sturdier meringue and prevents the weeping as described above. You could also use lemon juice instead. More Easy Dessert Recipes
Classic Lemon Meringue Pie is the dessert of your dreams. With a tart lemon filling and sweet clouds of meringue, this pie is guaranteed to impress anyone lucky enough to get a slice. Ingredients
For the Filling:
For the Meringue:
Instructions
Notes
Nutrition Information:Yield:8Serving Size:1Amount Per Serving: Calories: 184Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 94mgSodium: 131mgCarbohydrates: 23gFiber: 1gSugar: 12gProtein: 5g *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice. If you’re looking for the very best homemade Lemon Meringue Pie, I think you’ll be more than satisfied by this recipe. Each and every bite is pure lemon divinity! Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info** Categories: Pies and Tarts Why does my lemon meringue pie get watery?The lemon meringue filling is thickened with cornstarch. But if you overwork the filling, the cornstarch's thickening abilities are weakened, and you'll be left with a runny mess. To prevent this, you'll cook the filling in two intervals.
How do you keep meringue from weeping on a pie?Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out). Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn't start breaking down and "leaking" during chilling.
How do you keep lemon meringue crispy?Store baked merengue at room temperature.
Plain baked meringue will remain crispy on the outside and chewy on the inside for up to two weeks if kept in a cool area (at or below room temperature) away from direct sunlight.
Should I cover my lemon meringue pie?Chill it for 3 to 6 hours before serving; there's no need to cover it unless you're going to store it longer. To store a meringue-topped pie overnight, insert wooden toothpicks into meringue halfway between the center and edge of the pie; loosely drape clear plastic wrap over the toothpicks.
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