Indulge in the delightful combination of tangy lemon curd and sweet, fluffy meringue with this classic lemon meringue recipe. Perfect for any occasion, this dessert not only pleases the palate but also adds a vibrant touch to your table. Whether you’re a seasoned baker or a novice, this recipe will guide you through the steps to create a stunning and delicious lemon meringue that will have everyone asking for seconds.
Ingredients
– 1 pre-made pie crust
– 1 cup granulated sugar
– 2 tablespoons cornstarch
– 1 cup water
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– Zest of 1 lemon
– 2 tablespoons butter
– 3 large egg whites
– 1/4 teaspoon cream of tartar
Servings and Cooking Time
This recipe serves 8. Preparation time is 20 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 36g carbohydrates, 2g protein, and 15g sugar. This is for a standard slice from the pie.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C).
2. Bake the pie crust according to package instructions until golden brown.
3. In a medium saucepan, combine sugar, cornstarch, and water. Cook over medium heat until thickened.
4. In a separate bowl, whisk egg yolks and gradually add a small amount of the hot mixture to temper the eggs.
5. Pour the egg mixture back into the saucepan and continue cooking while stirring.
6. Add lemon juice, lemon zest, and butter to the mixture, stirring until smooth.
7. Pour the lemon filling into the baked pie crust and let it cool.
8. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
9. Gradually add sugar and continue beating until stiff peaks form.
10. Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking.
11. Bake for an additional 10 minutes or until the meringue is golden brown.
Alternative Ingredients
If you’re looking for alternatives, you can use a gluten-free pie crust or substitute granulated sugar with coconut sugar for a healthier option. For a vegan version, use aquafaba instead of egg whites for the meringue.
Serving and Pairings
Serve your lemon meringue chilled, garnished with fresh mint or lemon slices. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Storage and Reheating
Store leftover lemon meringue in the refrigerator for up to 3 days. It’s best enjoyed fresh, but can be kept covered to maintain its texture. Freezing is not recommended as it may affect the meringue’s quality.
Cooking Mistakes
– Ensure egg whites are free from yolk for proper meringue texture.
– Don’t skip tempering the egg yolks to avoid scrambling.
– Avoid overcooking the lemon filling; it should be thick but pourable.
– Make sure the meringue touches the crust to prevent shrinking.
– Bake the meringue until golden but not burnt.
Helpful Tips
– Use fresh lemons for the best flavor.
– Allow the pie to cool completely before slicing for clean edges.
– If meringue weeps, try adding a bit more cornstarch.
– Use a kitchen torch for a beautifully toasted meringue finish.
FAQs
Can I make lemon meringue a day ahead?
Yes, you can prepare lemon meringue a day in advance. Just make sure to store it in the refrigerator to keep it fresh.
Why did my meringue shrink?
Meringue shrinks when it doesn’t touch the pie crust or if it’s overcooked. Ensure proper technique to avoid this issue.
Can I substitute the pie crust?
Absolutely! You can use graham cracker crust or a gluten-free crust as an alternative.
What can I do with leftover egg yolks?
Leftover egg yolks can be used in custards, ice cream, or even as a base for sauces like hollandaise.
How do I prevent weeping meringue?
Adding cornstarch to the meringue can help prevent weeping and improve stability.
Conclusion
Lemon meringue is a classic dessert that perfectly balances sweet and tart flavors, making it a favorite for many. With this recipe, you can create a stunning dessert that is sure to impress your guests. Enjoy the process and the delightful results!
Lemon Meringue
Ingredients
- 1 pre-made pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 3 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 2 tablespoons butter
- 3 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C).
- Bake the pie crust according to package instructions until golden brown.
- In a medium saucepan, combine sugar, cornstarch, and water. Cook over medium heat until thickened.
- In a separate bowl, whisk egg yolks and gradually add a small amount of the hot mixture to temper the eggs.
- Pour the egg mixture back into the saucepan and continue cooking while stirring.
- Add lemon juice, lemon zest, and butter to the mixture, stirring until smooth.
- Pour the lemon filling into the baked pie crust and let it cool.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar and continue beating until stiff peaks form.
- Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking.
- Bake for an additional 10 minutes or until the meringue is golden brown.
Nutrition
