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Lemon Meringue Pie is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Lemon Meringue Pie is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook lemon meringue pie using 22 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lemon Meringue Pie:
- Prepare Crust
- Prepare 1 (9 inch) pie crust, baked
- Make ready Lemon Filling
- Make ready 1/2 Cup Lemon Juice
- Make ready 1 Tbsp. Lemon Zest
- Get 5 Egg Yolks
- Get 2 Tbsp. Unsalted Butter
- Get 1/4 tsp. Salt
- Make ready 1 Cup Granulated Sugar
- Make ready 1/3 Cups cornstarch
- Prepare 1 1/3 Cups Water
- Make ready Meringue
- Make ready 5 Egg Whites
- Make ready 1/2 tsp. Cream of Tartar
- Make ready 3/4 Cup Granulated Sugar
- Prepare 1/2 tsp. Vanilla Extract
- Prepare Shopping Notes
- Get 5 Eggs Total
- Prepare 1 3/4 Cup Granulated Sugar Total
- Take 2 Lemons for lemon Juice
- Make ready Pie weights (Dried Beans, Dried Rice or Lentils works too)
- Get Parchment Paper
The best lemon meringue pie trick I learned (also from Shirley Corriher) is to add a gelled cornstarch and water mixture to the meringue. In addition to the acid from cream of tartar, and the use of sugar, the cornstarch helps the meringue hold its shape, and keep it from weeping or shrinking when baked in the pie. In a small bowl, combine flour and salt; cut in shortening until crumbly. Lemon Meringue Pie Recipes Fluffy meringue over creamy sweet-tart lemon filling is a crowd-pleasing classic.
Instructions 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 begins 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.
Check out Food Network fans' favorite lemon meringue pies and choose a familiar dessert. In medium bowl, combine milk, lemon juice and zest; blend in egg yolks. Meringue: Beat egg whites with cream of tartar until soft peaks form. Lemon meringue pie is a classic dessert, but can be intimidating to novice bakers because of the meringue topping. It's true that meringue is a bit temperamental (thanks, humidity and temperature changes) and can take some practice to get right, but we have a few tips to help you make your meringue with success.
Above is tips on how to cook dinner lemon meringue pie, very simple to make. Do the cooking stages appropriately, relax and use your coronary heart then your cooking shall be delicious. There are a lot of recipes that you can strive from this website, please find what you need. In the event you like this recipe please share it with your friends. Pleased cooking.
