#Lemon Meringue Pie
Serve up some sunshine with this Lemon Meringue Pie! A perfect balance of tart and sweet, this creamy pie combines velvety lemon custard with a light and fluffy meringue that’s baked ever so slightly for a toasty flavor.
#Why Make This Lemon Meringue Pie Recipe
This Lemon Meringue Pie is a timeless classic dessert that’s sure to impress. It’s ideal for festive gatherings, Sunday brunch or simply when you’re yearning for something sweet and tangy. With a few simple steps, you’ll be serving a pie with a wow factor that tastes even better than what you can get at a bakery!
#How To Make Lemon Meringue Pie
Creating this pie involves three main steps – making the crust, preparing the lemon filling, and whipping up the meringue. Each step is straightforward; even if you’re a kitchen novice, you can make a delicious and beautiful Lemon Meringue Pie.
#Ingredients:
###Crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 tsp salt
– 1/2 cup unsalted butter, chilled and cubed
– 3-4 tbsp ice water
###Lemon Filling:
– 1 1/2 cups water
– 1 cup granulated sugar
– 1/2 cup cornstarch
– 1/4 tsp salt
– 1/2 cup lemon juice (about 2-3 lemons)
– 1 tbsp lemon zest
– 3 large egg yolks, beaten
– 2 tbsp unsalted butter
###Meringue:
– 3 large egg whites
– 1/4 tsp cream of tartar
– 1/2 cup granulated sugar
– 1/2 tsp vanilla extract
#Directions:
Begin by preparing the crust, followed by the lemon filling and finally the meringue. Each step is detailed below.
#How To Serve Lemon Meringue Pie
This Lemon Meringue Pie is best served cooled. After it has cooled at room temperature, place it in the refrigerator for a few hours. This helps the pie hold its structure when cut and makes it extremely refreshing. Enjoy each slice as is, or with a side of whipped cream or vanilla ice cream for an extra indulgence!
#How To Store Lemon Meringue Pie
Store any leftover Lemon Meringue Pie in the refrigerator. It’s normally best to eat lemon meringue pie within 2 days, as the meringue can begin to weep, altering the texture. Make sure to keep it covered to avoid absorbing other flavors present in the refrigerator.
#Tips To Make The Perfect Lemon Meringue Pie
– Ensure your oven is properly preheated before baking the crust to ensure it doesn’t get soggy.
– Use fresh lemon juice for the most vibrant flavor, and make sure to strain it to eliminate any pulp or seeds.
– The egg whites for the meringue should be at room temperature for maximum volume.
#Variation
In case you want to switch things up, try making a graham cracker crust in place of the traditional pie crust. This gives a different texture and flavor.
#FAQs
– **Can I make this pie ahead of time?**
Yes, but it’s best to eat it the same day or within 24 hours for the best texture.
– **Can I freeze Lemon Meringue Pie?**
No, it’s not recommended to freeze this pie as the texture of the meringue doesn’t hold up well in the freezer.
– **The meringue on my pie shrank. What did I do wrong?**
Meringue can shrink if it’s spread on cool filling. Spread the meringue while the filling is hot to avoid this.