Lemon Meringue Pie – Spend With Pennies

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That is the one lemon meringue pie recipe you’ll ever want!

A buttery do-it-yourself pie crust is full of sweet-tart lemon curd, and all topped off with a fluffy toasted meringue.

It takes a bit time, however this pie is a masterpiece and comparatively simple to make!

slice of Lemon Meringue Pie with lemon slices

Substances for Lemon Meringue Pie

  • Crust: This pastry makes use of chilly butter for nice taste and a flaky pie crust. After all, pre-made or frozen pie crusts or graham-cracker crusts can be utilized if time is brief!
  • Sugar: Sweetens every layer of the pie, from the crust to the meringue topping.
  • Butter: Provides a clean end to the lemon filling.
  • Cornstarch: Thickens the lemon filling and helps preserve the meringue from weeping.
  • Eggs: Separated into yolks for the filling and whites for the meringue, they add richness and construction.
  • Lemon juice and zest: Present a brilliant, tangy taste to the filling, making the pie zesty and refreshing.
  • Vanilla extract: Provides a touch of sweetness and depth to the meringue.
sugar , salt , butter , vanilla , water , lemons , corn starch , flour and eggs with labels to make Lemon Meringue Pie

A few tricks to juice and zest a lemon:

Zest – The important thing to zesting is to take away solely the yellow a part of the lemon pores and skin, because the white pith beneath may be bitter. Use a zester, a microplane grater, or the best facet of a field grater. Sometimes, you’ll get about 1 tablespoon of zest from every lemon.

Juice – To get essentially the most juice out of your lemons, guarantee they’re at room temperature. In case your lemon has been refrigerated, merely microwave it for about 15 seconds earlier than juicing.

Place the lemon on the counter and, utilizing the heel of your hand, roll it whereas making use of strain. Lower the lemon in half and use a reamer or a fork to squeeze and twist, releasing the juice.

Easy methods to Make Lemon Meringue Pie

For the Crust

  1. Lower the chilled butter into the crust components per the recipe under. Add a little bit of chilly water to type a dough. Roll out the crust, match right into a pie plate
  2. Bake till gentle golden brown. Let cool.

For the Filling

  1. Whisk the lemon curd components (per the recipe under) in a saucepan over medium warmth till thickened. Take away from warmth and stir in butter.
  2. Pour lemon filling into the baked pie crust.

For the Meringue Topping

  1. Cook dinner cornstarch and water over medium warmth till thick. Beat egg whites and sugar till shiny stiff peaks type.
  2. Stir within the cornstarch combination and high the pie.

Bake the Pie

  1. Bake till the peaks on the meringue are gentle golden brown.
  2. Cool the pie on a wire rack earlier than chilling utterly within the fridge.
top view of Lemon Meringue Pie

Ideas for Excellent Lemon Meringue Pie

  • Deal with the pie crust as little as attainable to forestall the warmth out of your palms from melting the butter and chill the dough earlier than rolling it out. Poke the underside of the crust with a fork to maintain it from effervescent up.
  • When blind baking the crust, add a chunk of parchment paper and fill it with dry beans or pie weights.
  • Use clear (oil-free) and dry beaters and a bowl when making meringue. Any quantity of oil or egg yolk will preserve the egg whites from getting fluffy.
  • Superfine sugar will dissolve sooner in each the lemon filling and meringue.
  • Make sure the meringue touches the sides of the crust all the approach round or it could draw back from the crust.
  • If utilizing pre-made lemon pie filling, warmth it within the microwave earlier than pouring it into the pie shell. The filling have to be scorching when the meringue is unfold excessive.
Lemon Meringue Pie with a slice taken out

Storing Lemon Meringue Pie

Maintain leftover lemon meringue pie within the fridge for as much as 2 days coated evenly in plastic wrap.

The pie crust may be baked as much as a day early so it’s cooled sufficient for the filling. Double up on this pie crust recipe and preserve it within the freezer for as much as 3 months.

Lemon meringue pie may be frozen (technically, ANY pie may be frozen), however as a result of corn starch within the filling and the character of the meringue, it won’t thaw properly so it’s not really useful.

Lemon Love

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slice of Lemon Meringue Pie

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Lemon Meringue Pie

This Lemon Meringue Pie recipe is cool, creamy, and tangy with an ideal cloud of toasted meringue on high!

Prep Time 20 minutes

Cook dinner Time 30 minutes

Chill Time 8 hours

Complete Time 8 hours 50 minutes

For the Crust

  • In a medium bowl, stir collectively the flour, sugar, and salt. Use a pastry cutter or fork to chop in chilled butter till it reaches pea-sized chunks.

  • Step by step add in chilly water, stirring every time till the dough may be pressed collectively. Kind it right into a disk, wrap in plastic wrap and refrigerate for no less than 2 hours, or freeze for half-hour till chilled.

  • Preheat oven to 425°F.

  • Evenly flour the floor and use a rolling pin to roll a 12-inch circle. Line a 9-inch pie plate with the pastry.

  • Gently press into the pie plate and over the perimeters. Trim the sides and crimp as desired. Poke the underside and the perimeters with the tines of a fork throughout to assist stop puffing (or line pie crust with parchment and use pie weights when you’ve got them).

  • Bake for 12-Quarter-hour or till the pie crust is baked via and light-weight golden brown. Put aside when you make the filling.

For the Filling

  • In a medium saucepan, whisk collectively the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.

  • Cook dinner over medium to medium-high warmth, whisking continually till the combination involves a boil and thickens. Will probably be barely thicker than pudding. This could take 10-Quarter-hour, however do not rush it. As soon as thickened, take away from warmth and stir in butter.

  • Pour scorching filling into the pie crust, put aside and put together the meringue.

For the Meringue

  • Preheat the oven to 375°F.

  • In a small saucepan, whisk collectively the water and corn starch. Cook dinner over medium warmth till thickened and clear. Put aside however preserve heat.

  • Within the bowl of a stand mixer fitted with a whisk attachment, or a clear bowl with clear beaters, beat egg whites, vanilla and salt till delicate peaks type.

  • Step by step add within the sugar, beating till stiff shiny peaks type.

  • Step by step add within the heat corn starch combination, beating continually, till utterly integrated and meringue is gentle and fluffy and holds stiff peaks.

  • Unfold meringue onto scorching pie filling (it is necessary that the filling remains to be scorching!) and unfold proper to the sting of the pie crust. The meringue should contact the sides all the best way round.

  • Bake at 375°F for 5-8 minutes or simply till the tops of the meringue are gentle golden brown — do not overbake.

  • Let relaxation on the counter on a wire rack for 1-2 hours, then refrigerate for 5-6 hours till chilled, or in a single day.

  • Slice and serve.

Maintain leftover lemon meringue pie coated within the fridge for as much as 2 days. 
If utilizing contemporary lemons for juice; medium-sized lemons yield about 4 tablespoons of juice to equal ¼ cup (and 1 tablespoon of zest). When unsure, get additional! The zest provides numerous lemon taste so don’t skip this half!

Energy: 467 | Carbohydrates: 74g | Protein: 5g | Fats: 16g | Saturated Fats: 9g | Ldl cholesterol: 135mg | Sodium: 306mg | Potassium: 63mg | Sugar: 50g | Vitamin A: 570IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1.2mg

Vitamin info supplied is an estimate and can fluctuate based mostly on cooking strategies and types of components used.

Course Dessert, Pie
Delicacies American
Does lemon meringue pie have to be refrigerated?

Lemon Meringue Pie is finest loved shortly after getting ready, but it surely does have to be refrigerated to set. I prefer to make this pie the day earlier than, then chill in a single day uncovered. It slices simply however remains to be contemporary. Leftovers may be saved on the counter for a few hours, however will finally have to be refrigerated. Your pastry will not be fairly as flaky the subsequent day, however it can nonetheless be scrumptious!

Can you employ retailer purchased lemon pie filling?

When you’re in a pinch, you should use a store-bought lemon filling or perhaps a store-bought refrigerated pie crust to avoid wasting your self a while. The necessary factor is that your filling is scorching when your meringue goes on, which prevents weeping.

Is lemon meringue pie served heat or chilly?

This pie may be served both at room temperature or chilled.

When you’re a lemon lover like myself, you would possibly wish to try this blueberry lemon bread or this no-bake lemon cheesecake, too!

top view of Lemon Meringue Pie with a title
Lemon Meringue Pie with writing
close up of Lemon Meringue Pie with a slice taken out and a title
Lemon Meringue Pie and slice on a plate with a title



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