Hi, I’m Elise. Today, we’re going to prepare lemon meringue pie recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Lemon Meringue Pie Recipe
Lemon Meringue Pie is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Lemon Meringue Pie is something which I have loved my whole life.
To bewith this particular recipe, we must prepare a few components. You can have lemon meringue pie using 22 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Lemon Meringue Pie:
- Get Crust
- Take pie crust, baked
- Prepare Lemon Filling
- Make ready Lemon Juice
- Prepare Lemon Zest
- Take Egg Yolks
- Prepare Unsalted Butter
- Prepare Salt
- Take Granulated Sugar
- Take cornstarch
- Prepare Water
- Make ready Meringue
- Take Egg Whites
- Make ready Cream of Tartar
- Prepare Granulated Sugar
- Get Vanilla Extract
- Take Shopping Notes
- Get Eggs Total
- Prepare Granulated Sugar Total
- Make ready Lemons for lemon Juice
- Prepare Pie weights (Dried Beans, Dried Rice or Lentils works too)
- Prepare Parchment Paper
Steps to make Lemon Meringue Pie:
- 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
- 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 bes to thickening and bubbling. Once thickened, give it a whisk and reduce heat to low.
- 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.
- Crust and Filling - Pour the filling directly into the pie crust and leave on the side
- 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.
- 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.
- Bake - Back at 425°F for 10-15 minutes or until meringue is brown.
- Serve - Let pie sit at room temperature for 1 hour then chill for at least 4 hours before eating.
So that’s going to wrap this up for this special dish lemon meringue pie recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
