Lemon Meringue Pie

We Love Lemon Meringue Pie!
Substances for Lemon Meringue Pie
How one can Make Lemon Meringue Pie
Suggestions for Excellent Lemon Meringue Pie
Storing Lemon Meringue Pie
Lemon Love
Lemon Meringue Pie

That is the one lemon meringue pie recipe you’ll ever want!

A buttery do-it-yourself pie crust is stuffed with sweet-tart lemon curd, and all topped off with a fluffy toasted meringue.

It takes just a little time, however this pie is a masterpiece and comparatively simple to make!

We Love Lemon Meringue Pie!

Nothing says love like a do-it-yourself pie created from scratch!
This recipe has a lot of simple suggestions and a video that ensures pie perfection each time!
That is the good retro recipe for spending a day within the kitchen with a pal or member of the family, crafting a cool and refreshing do-it-yourself lemon meringue pie!
For those who’re a lemon lover like myself, you may wish to take a look at these Blueberry Lemon Bread or this No Bake Lemon Cheesecake, too!

sugar , salt , butter , vanilla , water , lemons , corn starch , flour and eggs with labels to make Lemon Meringue Pie

Substances for Lemon Meringue Pie

Crust – This recipe makes use of actual butter for excellent taste and a flaky pie crust. Be to make use of chilly butter. After all, pre-made or frozen pie crusts or graham-cracker crusts can be utilized as properly.

Lemon Filling – If utilizing recent lemons for juice; medium-sized lemons yield about 4 tablespoons of juice to equal ¼ cup (and 1 tablespoon of zest). When doubtful, get additional! The zest provides a lot of lemon taste so don’t skip this half!

Meringue – A superbly fluffy meringue that holds its form is simple to make. Any quantity of oil, fats or egg yolk will preserve the eggs from beating correctly so guarantee your bowl and mixer are clear. Room-temperature egg whites will carry out higher and faster than chilly whites.

A few tricks to juice and zest a lemon:

Zest – The important thing to zesting is to take away solely the yellow a part of the lemon pores and skin, because the white pith beneath could be bitter. Use a zester, a microplane grater, or the best facet of a field grater. Sometimes, you’ll get about 1 tablespoon of zest from every lemon.

Juice – To get probably the most juice out of your lemons, guarantee they’re at room temperature. In case your lemon has been refrigerated, merely microwave it for about 15 seconds earlier than juicing.

Place the lemon on the counter and, utilizing the heel of your hand, roll it whereas making use of strain. Minimize the lemon in half and use a reamer or a fork to squeeze and twist, releasing the juice.

How one can Make Lemon Meringue Pie

For the Crust

Minimize the chilled butter into the crust substances per the recipe beneath. Add a little bit of chilly water to kind a dough.
Roll out the crust, match right into a pie plate
Bake till mild golden brown. Let cool.

adding butter to flour mixture to make Lemon Meringue Pie

Lemon Meringue Pie crust ingredients rolled into a ball

For the Filling

Whisk the lemon curd substances (per the recipe beneath) in a saucepan over medium warmth till thickened.
Take away from warmth and stir in butter.
Pour lemon filling into the baked pie crust.

adding sugar , lemon zest , eggs and flour together to make Lemon Meringue Pie

adding butter to Lemon Meringue Pie mixture

For the Meringue Topping

Cook dinner cornstarch and water over medium warmth till thick.
Beat egg whites and sugar till shiny stiff peaks kind.
Stir within the cornstarch combination and prime the pie.

egg whites in a bowl to make Lemon Meringue Pie

adding ingredients together to make filling for Lemon Meringue Pie

Bake the Pie

Unfold meringue over sizzling pie filling and canopy fully all the best way round.
Bake till the peaks on the meringue are mild golden brown.
Cool pie on a wire rack earlier than chilling fully within the fridge.

Suggestions for Excellent Lemon Meringue Pie

You’ll want to deal with the pie crust as little as doable to stop the warmth out of your palms from melting the butter and chill the dough earlier than rolling it out. Poke the underside of the crust with a fork to maintain it from effervescent up.
When blind baking the crust, add a chunk of parchment paper and fill it with dry beans or pie weights.
Use clear (oil-free) and dry beaters and a bowl when making meringue. Any quantity of oil or egg yolk will preserve the egg whites from getting fluffy.
Superfine sugar will dissolve quicker in each the lemon filling and meringue.
Make sure the meringue touches the sides of the crust the entire manner round or it might draw back from the crust.
If utilizing pre-made lemon pie filling, warmth it within the microwave earlier than pouring it into the pie shell. The filling should be sizzling when the meringue is unfold excessive.

Lemon Meringue Pie with a slice taken out

Storing Lemon Meringue Pie

Preserve leftover lemon meringue pie within the fridge for as much as 2 days coated evenly in plastic wrap.
The pie crust could be baked as much as a day early so it’s cooled sufficient for the filling. Double up on this pie crust recipe and preserve it within the freezer for as much as 3 months.
Lemon meringue pie could be frozen (technically, ANY pie could be frozen), however because of the corn starch within the filling and the character of the meringue, it won’t thaw properly so it’s not advisable.

Lemon Love

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This Lemon Meringue Pie recipe is cool, creamy, and tangy with an ideal cloud of toasted meringue on prime!

Prep Time 20 minutes

Cook dinner Time 6 hours 30 minutes

Chill Time 2 hours

Whole Time 8 hours 50 minutes

For the Crust

In a medium bowl, stir collectively the flour, sugar, and salt. Use a pastry cutter or fork to chop in chilled butter till it reaches pea-sized chunks.
Step by step add in chilly water, stirring every time till the dough could be pressed collectively. Kind it right into a disk, wrap in plastic wrap and refrigerate for at the least 2 hours, or freeze for half-hour till chilled.
Preheat oven to 425°F.
Frivolously flour your floor and use a rolling pin to roll a 12-inch circle. Linee a 9-inch pie plate with the pastry.
Gently press into the pie plate and over the edges. Trim the sides and crimp as desired. Poke the underside and the edges with the tines of a fork throughout to assist forestall puffing (or line pie crust with parchment and use pie weights you probably have them).
Bake for 12-Quarter-hour or till the pie crust is baked by means of and light-weight golden brown. Put aside when you make the filling.

For the Filling

In a medium saucepan, whisk collectively the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.
Cook dinner over medium to medium-high warmth, whisking continually till the combination involves a boil and thickens. It will likely be barely thicker than pudding. This may take 10-Quarter-hour, however do not rush it. As soon as thickened, take away from warmth and stir in butter.
Pour sizzling filling into the pie crust, put aside and put together the meringue.

For the Meringue

Preheat the oven to 375°F.
In a small saucepan, whisk collectively the water and corn starch. Cook dinner over medium warmth till thickened and clear. Put aside however preserve heat.
Within the bowl of a stand mixer fitted with a whisk attachment, or a clear bowl with clear beaters, beat egg whites, vanilla and salt till mushy peaks kind.
Step by step add within the sugar, beating till stiff shiny peaks kind.
Step by step add within the heat corn starch combination, beating continually, till fully included and meringue is mild and fluffy and holds stiff peaks.
Unfold meringue onto sizzling pie filling (it is necessary that the filling continues to be sizzling!) and unfold proper to the sting of the pie crust. The meringue should contact the sides all the best way round.
Bake at 375°F for 5-8 minutes or simply till the tops of the meringue are mild golden brown — do not overbake.
Let relaxation on the counter on a wire rack for 1-2 hours, then refrigerate for 5-6 hours till chilled, or in a single day.
Slice and serve.

Preserve leftover lemon meringue pie coated within the fridge for as much as 2 days.

Diet info offered is an estimate and can range primarily based on cooking strategies and types of substances used.

Course Dessert, Pie

Delicacies American

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Does lemon meringue pie must be refrigerated?

Lemon Meringue Pie is finest loved shortly after making ready, but it surely does must be refrigerated to set. I wish to make this pie the day earlier than, then chill in a single day uncovered. It slices simply however continues to be recent. Leftovers could be saved on the counter for a few hours, however will finally must be refrigerated. Your pastry will not be fairly as flaky the subsequent day, however it should nonetheless be scrumptious!

Can you utilize retailer purchased lemon pie filling?

For those who’re in a pinch, you should utilize a store-bought lemon filling or perhaps a store-bought refrigerated pie crust to save lots of your self a while. The necessary factor is that your filling is sizzling when your meringue goes on, which prevents weeping.

Is lemon meringue pie served heat or chilly?

This pie could be served both room temperature or chilled.