Description
Lemon meringue pie delivers a perfect harmony of tangy citrus and silky sweet peaks. Crisp pastry cradles zesty lemon filling crowned with pillowy meringue, promising delightful textures that dance across your palate with classic American dessert charm.
Ingredients
Scale
Main Filling Ingredients:
- 4 large egg yolks, at room temperature
- 1 cup granulated white sugar
- ½ cup freshly squeezed lemon juice, strained to remove seeds and pulp
- 1 tablespoon freshly grated lemon zest (outer yellow skin of lemon)
- 1 ½ cups boiling (or hot) water
- 6 tablespoons cornstarch (corn flour)
- 2 tablespoons butter, at room temperature
- ¼ teaspoon salt
Meringue Ingredients:
- 4 large egg whites, at room temperature
- ½ cup granulated white sugar
- ½ teaspoon cream of tartar
- ½ teaspoon pure vanilla extract
Crust Ingredient:
- 1 9-inch prebaked pie crust
Instructions
- Combine egg whites, granulated sugar, and cream of tartar in a heat-resistant stainless steel bowl.
- Create a double boiler by positioning the bowl over a pot of gently simmering water, continuously whisking the mixture until sugar completely dissolves and the temperature reaches 160°F (71°C), effectively eliminating salmonella risk.
- Transfer the heated egg white mixture to a stand mixer or use an electric hand mixer with a whisk attachment.
- Whip the egg white mixture at high speed, beating until stiff, glossy peaks form that hold their shape when the whisk is lifted.
- Incorporate vanilla extract, folding it gently into the meringue with smooth, deliberate strokes.
- Spread the prepared warm lemon filling evenly across the pre-baked pie crust, ensuring a smooth surface using an offset spatula.
- Carefully dollop meringue around the pie’s perimeter, making sure to connect the meringue with the crust’s edges to prevent shrinkage during baking.
- Use the back of a spoon to create decorative peaks and swirls across the meringue’s surface, adding visual texture and dimension.
- Position the pie under a preheated broiler or use a culinary torch to caramelize the meringue until it achieves a uniform golden-brown color.
- Monitor the browning process closely to prevent burning, rotating the pie if necessary for even coloration.
- Allow the pie to rest at room temperature for 1-2 hours, permitting the filling to set and the meringue to stabilize before serving.
Notes
- Chill out your workspace by clearing counters and gathering all ingredients beforehand. Preparation prevents kitchen chaos and makes baking smoother.
- Separate eggs carefully when cold, then let them warm to room temperature for better volume and blending. Cold eggs won’t whip as beautifully as room temperature ones.
- Stainless steel or glass bowls work best for whipping meringue. Avoid plastic bowls, which can retain grease and deflate your fluffy dreams.
- Measure ingredients precisely using standard measuring cups and spoons. Baking is a science that demands accuracy for delicious results.
- Clean utensils matter more than you think. Even a tiny bit of grease can stop egg whites from reaching their full, cloud-like potential.
- Humidity affects meringue performance, so choose a dry day for baking. Moisture can make your peaks droop and lose their magical structure.
- Store leftovers in an airtight container at room temperature for maximum freshness. Consume within 2-3 days for the best taste and texture.
- Cracked or imperfect eggs can ruin your entire meringue. Always crack eggs individually into a separate bowl to catch any unwanted shell pieces.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Broiling
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 239 kcal
- Sugar: 18 g
- Sodium: 76 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 115 mg