Are you looking for a dessert that is both sweet and tangy, with a light and fluffy texture? Look no further than our lemon meringue pie recipe! With just a few simple ingredients and some basic kitchen tools, you can create a delicious and impressive dessert that will have your guests begging for seconds.
Ingredients Needed to Make Lemon Meringue Pie Recipe
For the crust, you will need:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
For the filling, you will need:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 egg yolks, lightly beaten
- 1/3 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
For the meringue, you will need:
- 4 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Kitchen Tools Needed for Lemon Meringue Pie Recipe
To make this recipe, you will need the following kitchen tools:
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Mixer (hand or stand)
- Piping bag (optional)
How to Make Lemon Meringue Pie Recipe
Now that you have all the ingredients and tools ready, it's time to start making your lemon meringue pie.
Step 1: Prepare the crust
In a mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the ice water and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Roll out the crust
Preheat your oven to 375°F. On a floured surface, roll out the dough to fit your pie dish. Transfer the dough to the dish and trim the edges. Prick the bottom of the crust with a fork and bake for 12-15 minutes or until lightly golden. Set aside to cool.
Step 3: Make the filling
In a saucepan, combine the sugar, cornstarch, and salt. Gradually stir in the water, then add the egg yolks and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the butter and lemon zest. Pour the filling into the cooled crust.
Step 4: Make the meringue
In a mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Spoon the meringue over the filling, making sure to seal the edges.
Step 5: Bake and cool
Bake the pie for 12-15 minutes or until the meringue is lightly golden. Cool completely on a wire rack before slicing and serving.
How to Cook Lemon Meringue Pie Recipe
Cooking your lemon meringue pie is easy, but there are a few things to keep in mind to ensure your pie turns out perfectly.
- Make sure your oven is preheated to the correct temperature before baking.
- Prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Be sure to cook the filling until it comes to a boil to activate the cornstarch and thicken the mixture.
- Seal the edges of the meringue to prevent it from shrinking or weeping.
Frequently Asked Questions
1. Can I use a premade crust for this recipe?
Yes, you can use a premade crust if you prefer. Just be sure to follow the baking instructions on the package.
2. Can I make the pie filling ahead of time?
Yes, you can make the filling up to 24 hours ahead of time and refrigerate it until ready to use. If it becomes too thick, you can whisk in a little extra water or lemon juice to thin it out.
3. Can I freeze my lemon meringue pie?
No, this pie does not freeze well due to the delicate meringue topping. It's best to enjoy it fresh within a day or two of baking.
4. How can I prevent the meringue from weeping?
Make sure to seal the edges of the meringue to the crust, and avoid over-whipping the egg whites. Adding a little cream of tartar can also help stabilize the meringue.
5. Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is preferred for the best flavor, you can use bottled lemon juice if necessary. Just be sure to choose a high-quality brand without any added sugar or preservatives.
6. How long will my lemon meringue pie last?
Stored in the refrigerator, your pie will last for up to 3 days.
7. Can I use a different type of citrus juice for this recipe?
Yes, you can substitute lime or orange juice for the lemon juice if you prefer.
8. Can I make individual mini pies instead of one large pie?
Yes, you can use a muffin tin or mini pie dishes to make individual servings.
9. Can I make this recipe vegan?
Yes, you can use a vegan butter substitute and aquafaba (the liquid from a can of chickpeas) in place of the eggs for the meringue.
10. How do I know when my pie is done baking?
The meringue should be lightly golden and firm to the touch, and the filling should be set but still slightly jiggly in the center.
11. How do I store my lemon meringue pie?
Store your pie in the refrigerator, covered loosely with plastic wrap or foil.
12. What is the best way to slice my pie?
Use a sharp knife dipped in hot water to slice through the meringue cleanly. Wipe the knife clean between each slice.
13. Can I use a torch to brown the meringue?
Yes, you can use a kitchen torch to lightly brown the meringue for a professional-looking finish.
14. Can I add other flavors to my pie?
Yes, you can add other flavors such as vanilla extract, almond extract, or raspberry puree to the filling or meringue.
15. Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend for the crust and a gluten-free cornstarch for the filling.
16. How do I know when I've whipped the meringue enough?
The egg whites should form stiff peaks when you lift the beaters out of the mixture. You should be able to turn the bowl upside down without the meringue falling out.
17. Can I use a sugar substitute?
While sugar substitutes can be used in the filling, they may not work as