Lemon Meringue Pie
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5.0
3 reviews
Excellent
Lemon Meringue Pie
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Lemon Meringue Pie is literally a slice of sunshine! Tart and tangy, bright lemon filling is topped with clouds of fluffy meringue that is going to blow your taste buds.
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Ingredients
Crust
- 14 (full sheets) of Graham crackers
- 3 ounces unsalted butter melted
Lemon filling
- 1 1/4 cups granulated sugar
- 1 Tablespoons lemon zest
- 1/4 teaspoons kosher salt
- 1/4 cup corn starch
- 2 ounces unsalted butter
- 3/4 cup lemon juice
- 1 1/4 cup water
- 5 egg yolks save the egg whites for the meringue
Meringue topping
- 5 large egg whites
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- A pinch of kosher salt
- ½ teaspoon of vanilla extract
Instructions
Make the pie crust:
- Ground Graham crackers in a food processor, mix in melted butter until the crumbs hold in a clump when pressed together.
- Press the crust into the bottom and up the side of a pie pan using the flat bottom of a small glass or measuring cup. Place in the refrigerator to set for about 15 minutes while the oven is preheating.
- Preheat the oven to 375°F and bake the crust for 10 minutes.
- Turn off the oven and remove the pie crust. Set it on a wire rack to cool.
Make the lemon filling:
- Whisk together the sugar and lemon zest. Add the salt and cornstarch, whisk to distribute evenly. Set aside.
- Melt butter in a saucepan over medium heat. Add water, lemon juice, and the sugar/cornstarch mixture, stir to make sure the cornstarch dissolves. Add the egg yolks and cook the mixture, whisking constantly, until it thickens and some bubbles burst at the surface, about 5 mins.
- Strain the filling through a fine mesh sieve into a clean bowl. Set aside to cool.
- Transfer cool lemon filling into the cool pie crust, cover with plastic wrap and refrigerate until the filling sets completely, about 4 hours.
Make the meringue:
- Whisk together egg whites and sugar in a heatproof bowl over a pot of simmering water. Continue whisking until the egg white mixture reaches 160°F.
- Transfer egg white mixture into a stand mixer bowl and add cream of tartar. Beat with the wire whisk attachment on medium speed until it is fluffy and reaches soft peaks.
- Sprinkle in the salt and stream in the vanilla extract. Then continue beating until the meringue is shiny and stiff peaks form.
Assemble the pie:
- Add the meringue on top of the lemon filling. Use a spatula to push the meringue out to the edges leaving a dome in the middle. Use the back of a spoon to make little peaks all around.
- Use a kitchen torch to brown the meringue in places.
- Serve immediately.
Nutrition Information
Show Details
Calories
374kcal
(19%)
Carbohydrates
55g
(18%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
128mg
(43%)
Sodium
220mg
(9%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
485IU
(10%)
Vitamin C
8mg
(9%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Slices
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 220mg | 9% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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