Lemon Meringue Pie
User Reviews
5
Lemon Meringue Pie
Description
The "Lemon Meringue Pie" begins with a baked pie shell filled with a thick lemon custard made by cooking sugar, cornstarch, water, egg yolks, butter, lemon juice, and lemon zest. The filling is cooked over medium heat, including a step for tempering the eggs to create a smooth texture without curdling.
The fluffy meringue topping is prepared by beating egg whites with cream of tartar to stiff peaks, then adding sugar before spreading it evenly over the lemon filling, sealing the edges to the crust. The pie is baked to set and lightly brown the meringue.
This pie combines a bright lemon flavor with a smooth, creamy filling contrasted by the airy sweetness of the meringue. It is suitable as a refreshing dessert after meals.
Notes suggest the recipe is from a family source and that tempering eggs requires careful attention. Also, one pie shell is used, so homemade crust preparations may need adjustment. Blind baking the shell before filling is recommended.
Ingredients
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 egg yolks, beaten
- 3 tablespoons butter
- 1/4 cup lemon juice
- 1 1/3 tablespoons lemon zest, grated
- 1 pie shell 9-inch, baked and cooled
Meringue
- 3 egg white
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Instructions
- Preheat the oven to 400°F.
- Mix the sugar and cornstarch in a medium saucepan. Slowly stir in the water and cook the mixture over moderate heat, stirring constantly until it thickens and boils for 1 minute. Remove the saucepan from the heat.
- To temper the eggs, slowly add half of the hot mixture to the egg yolks in a mixing bowl, whisking constantly until incorporated. Then return the egg mixture to the saucepan and whisk again to incorporate.
- Place the saucepan back on the heat and cook until the mixture thickens about 1 minute. Remove the saucepan from the heat.
- Add the butter, lemon juice, and lemon zest, stir until incorporated, and pour the hot filling into the baked pie shell.
- To make the meringue: In a large bowl, beat the egg whites with an electric mixer using the whisk attachment until stiff peaks form. Add the cream of tartar and sugar to the meringue mixture.
- Spread the meringue over the lemon filling, sealing to the edge, and bake for 8 to 10 minutes, until delicately browned. Let cool at room temperature away from drafts.
Notes
- Tempering egg yolks requires attention to prevent scrambling; add hot mixture gradually while whisking.
- Use only one baked pie shell and blind bake it before adding filling to avoid sogginess.
- This recipe originates from a family tradition, emphasizing careful technique for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 62g | 21% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 84mg | 28% |
| Sodium | 149mg | 6% |
| Potassium | 69mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 46g | 92% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 17mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
