Lemon Meringue Pie

Lemon Meringue Pie Recipe from USA with Sugar, Flour, Lemon Juice, and More

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Lemon Meringue Pie is a classic dessert that combines the tartness of lemon with the sweetness of meringue. This recipe is a favorite for many, with its light and fluffy meringue topping and tangy lemon filling.

History

The origins of Lemon Meringue Pie can be traced back to the 19th century, with the first recorded recipe appearing in a cookbook in the late 1800s. The combination of lemon filling and meringue topping quickly became popular in households across the United States and has since become a staple dessert in many homes.

Ingredients

Filling

1.5 cup sugar
3 tbsp flour
3 tbsp cornstarch
1.5 cup water
dash of salt
3 egg yolks
2 tbsp butter
2 tbsp finely grated lemon zest
0.33 cup fresh squeezed lemon juice

Meringue

3 egg whites at room temperature
0.5 tsp vanilla
0.25 tsp cream of tartar
6 tbsp sugar

How to prepare

In a medium saucepan, combine sugar, flour, cornstarch, and a dash of salt.
Gradually stir in 1.5 cups of water.
Cook over medium-high heat, stirring constantly, until thickened and bubbly.
Reduce the heat and continue cooking and stirring for 2 more minutes.
Remove from heat.
Beat the egg yolks slightly.
Gradually stir in 1 cup of the hot filling into the yolks.
Return the mixture to the saucepan and bring to a gentle boil.
Cook and stir for 2 more minutes.
Remove from heat and stir in butter and lemon zest.
Gradually stir in lemon juice.
Mix well, but gently.
Pour the hot filling into a prebaked pie crust.

Meringue

In a mixing bowl, combine egg whites, vanilla, and cream of tartar.
Beat at medium speed until soft peaks form.
Gradually add sugar and continue beating on high speed until stiff, glossy peaks form and sugar is completely dissolved.
Spread the meringue over the pie filling, being careful to seal it to the edge of the crust.
Bake in a 350°F oven for 15 minutes.
Cool on a wire rack.
Chill until serving time.

Variations

Try adding a layer of fresh berries on top of the lemon filling for a burst of fruity flavor.
Swap out the lemon juice for lime juice to make a Lime Meringue Pie instead.

Cooking Tips & Tricks

When making the meringue topping, make sure your egg whites are at room temperature for best results.

- Be sure to seal the meringue to the edge of the crust to prevent it from shrinking during baking.

- To prevent a soggy crust, you can blind bake the pie crust before adding the filling.

Serving Suggestions

Serve Lemon Meringue Pie chilled with a dollop of whipped cream on top for an extra indulgent treat.

Cooking Techniques

Be sure to cook the filling until thickened and bubbly to ensure a smooth and creamy texture.

- When making the meringue, gradually add the sugar to the egg whites to ensure a stable and glossy topping.

Ingredient Substitutions

You can use store-bought pie crust instead of making your own for a quicker option.

- If you don't have cream of tartar, you can substitute with a small amount of lemon juice or vinegar.

Make Ahead Tips

You can make the lemon filling and meringue ahead of time and assemble the pie just before serving for a convenient make-ahead dessert.

Presentation Ideas

Garnish the pie with lemon slices or zest for a decorative touch before serving.

Pairing Recommendations

Serve Lemon Meringue Pie with a cup of hot tea or coffee for a delightful dessert pairing.

Storage and Reheating Instructions

Store leftover Lemon Meringue Pie in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 3g per serving

Vitamins and minerals

Vitamin C: 10% of daily value per serving

Calcium: 2% of daily value per serving

Iron: 4% of daily value per serving

Alergens

Contains: Eggs, Wheat

Summary

Lemon Meringue Pie is a delicious dessert that is relatively high in carbohydrates and fats, but also provides a good source of vitamin C.

Summary

Lemon Meringue Pie is a classic dessert that is sure to impress with its tangy lemon filling and fluffy meringue topping. This recipe is perfect for any occasion and is sure to be a crowd-pleaser.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, just like today, when I stumbled upon it in an old cookbook at a thrift store. The pages were yellowed with age and the binding was worn, but as soon as I saw the words "Lemon Meringue Pie," I knew I had to have it.

I purchased the cookbook for a mere 50 cents and rushed home to read through the recipe. As I scanned the ingredients and instructions, my mouth watered in anticipation. I had always loved lemon desserts, and the thought of a tangy lemon filling topped with fluffy meringue was enough to make my heart sing.

That evening, I set to work in the kitchen, gathering all the necessary ingredients and carefully following each step of the recipe. The scent of freshly squeezed lemons filled the air as I stirred the filling over the stove, watching it thicken and bubble until it was the perfect consistency. I poured the lemon filling into a pre-baked pie crust and set it aside to cool while I whipped up the meringue.

Whipping egg whites was always a bit of a challenge for me, but I persevered, adding a pinch of cream of tartar to help stabilize the meringue. As I spread the meringue over the pie, creating fluffy peaks with the back of a spoon, I felt a sense of accomplishment wash over me. This was going to be a masterpiece.

I carefully placed the pie in the oven, watching through the oven door as the meringue turned a golden brown and the aroma of lemon filled the room. When the timer dinged, I pulled the pie out and set it on the counter to cool. I couldn't wait to dig in.

The first bite was pure bliss. The tartness of the lemon filling was perfectly balanced by the sweet, fluffy meringue. The crust was light and flaky, providing the perfect base for the luscious filling. I knew then and there that this recipe was a keeper.

Over the years, I have made this Lemon Meringue Pie countless times, each time perfecting my technique and adjusting the recipe to suit my own tastes. I have shared it with friends and family, who always rave about how delicious it is. It has become a staple at family gatherings and special occasions, a dessert that everyone looks forward to.

As I sit here, reminiscing about that fateful day when I found the recipe for Lemon Meringue Pie, I can't help but feel grateful for the joy it has brought me and the memories it has created. Cooking has always been a passion of mine, a way to express my creativity and show love to those around me. And this recipe, with its tangy lemon filling and fluffy meringue topping, will always hold a special place in my heart.

So here's to Lemon Meringue Pie, a timeless classic that never fails to bring a smile to my face. And here's to the power of a good recipe, capable of bringing people together and creating lasting memories.