Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, lemon meringue pie. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Lemon Meringue Pie is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Lemon Meringue Pie is something that I’ve loved my entire life.
Lemon meringue pie is a type of dessert pie, consisting of a shortened pastry base filled with lemon curd and topped with meringue. Lemon flavoured custards, puddings and pies have been made since ancient times, Ancient Greece is thought to be the origin of the Lemon pie we know today. Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely.
To get started with this recipe, we must prepare a few components. You can have lemon meringue pie using 22 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lemon Meringue Pie:
- Make ready Crust
- Make ready 1 (9 inch) pie crust, baked
- Get Lemon Filling
- Prepare 1/2 Cup Lemon Juice
- Prepare 1 Tbsp. Lemon Zest
- Prepare 5 Egg Yolks
- Make ready 2 Tbsp. Unsalted Butter
- Get 1/4 tsp. Salt
- Get 1 Cup Granulated Sugar
- Get 1/3 Cups cornstarch
- Prepare 1 1/3 Cups Water
- Take Meringue
- Take 5 Egg Whites
- Take 1/2 tsp. Cream of Tartar
- Make ready 3/4 Cup Granulated Sugar
- Get 1/2 tsp. Vanilla Extract
- Take Shopping Notes
- Get 5 Eggs Total
- Get 1 3/4 Cup Granulated Sugar Total
- Make ready 2 Lemons for lemon Juice
- Prepare Pie weights (Dried Beans, Dried Rice or Lentils works too)
- Take Parchment Paper
Plenty of egg whites, and enough support to. If you love fresh-baked homemade pie, try Mama Redbuck's best lemon meringue pie recipe. The meringue recipe for this lemon pie is truly impressive. Fool-Proof Lemon Meringue Pie recipe, with tips to keep your pie from weeping and how to make the perfect meringue!
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.
Lemon meringue pie, with its tender-crisp crust, tangy-rich filling, and light-as-air meringue, is the There are two essential components to any lemon meringue pie. The first is a thick filling, abundantly. Learn how to make fresh lemon meringue pie with this classic recipe and step-by-step tutorial. Then try this lemon meringue pie. It's bursting with fresh citrus flavor and a sweet, creamy meringue topping.
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