Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, lemon meringue pie. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Lemon Meringue Pie is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Lemon Meringue Pie is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook lemon meringue pie using 22 ingredients and 8 steps. Here is how you cook it.
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
- Prepare 1 Tbsp. Lemon Zest
- Prepare 5 Egg Yolks
- Prepare 2 Tbsp. Unsalted Butter
- Prepare 1/4 tsp. Salt
- Prepare 1 Cup Granulated Sugar
- Take 1/3 Cups cornstarch
- Prepare 1 1/3 Cups Water
- Take Meringue
- Get 5 Egg Whites
- Prepare 1/2 tsp. Cream of Tartar
- Make ready 3/4 Cup Granulated Sugar
- Take 1/2 tsp. Vanilla Extract
- Prepare Shopping Notes
- Prepare 5 Eggs Total
- Prepare 1 3/4 Cup Granulated Sugar Total
- Prepare 2 Lemons for lemon Juice
- Get Pie weights (Dried Beans, Dried Rice or Lentils works too)
- Prepare Parchment Paper
Steps 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.
So that is going to wrap this up for this special food lemon meringue pie recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
