Lemon (or Lime) Meringue Pie

Trinidad and Tobago Lemon (or Lime) Meringue Pie Recipe | Ingredients: flour, baking powder, sugar, vanilla, lemon, salt, egg, butter, custard powder, water, margarine, egg whites, lemon juice, sugar, vanilla extract

Region / culture: Trinidad and Tobago | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 8

Introduction

Lemon (or Lime) Meringue Pie is a classic dessert that combines the tartness of citrus with the sweetness of meringue. This recipe is a perfect balance of flavors and textures, making it a favorite among many dessert lovers.

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 or lime filling and fluffy meringue topping quickly became a popular dessert in households across the United States and beyond.

Ingredients

Crust

250 g flour
1 tsp baking powder
60 – 80 g sugar (0.25 cup)
1 tsp vanilla
skin of one lemon - grated (or a little lemon extract)
a pinch of salt
1 egg
80 – 100 g butter

Pie

3 tbsp custard powder and 1 tbsp cornstarch
0.5 pt (237 ml) of water (2 cup)
2 oz (57 g) margarine (2 tbsp)
3 – 4 oz (113 g) sugar (0.5 cup)
2 egg yolks
2 lemons or large limes, squeezed for juice

Meringue

2 egg whites
2 oz (57 g) sugar
a little vanilla extract or lime juice to get rid of the "fresh" taste

How to prepare

Mix all ingredients together. Line a spring-form or pie pan and bake for 10 minutes. Take out of the oven, then increase the oven temperature to 275°F (135°C).
Prepare the pie crust and the filling.
In a saucepan, blend the cornstarch and custard powder with cold water.
Cook gently until thickened. Remove from heat and add margarine, sugar, egg yolks, and finely grated rinds.
Add lemon (or lime) juice and pour the mixture into the prepared pie crust.
Whisk the egg whites stiffly with a little vanilla extract or lemon juice. Fold in nearly all the sugar.
Pile the meringue on top of the lemon filling. Make peaks with the back of a tablespoon and sprinkle with the remaining sugar.
Bake at 275°F (135°C).
When the meringue feels firm to the touch, take out of the oven (about 30 minutes or more).

Variations

Try using lime juice instead of lemon juice for a slightly different flavor profile.
Add a layer of fresh berries or fruit compote between the filling and meringue for a fruity twist.

Cooking Tips & Tricks

Make sure to bake the pie crust before adding the filling to ensure a crispy and flaky base.

- When making the meringue, be sure to whip the egg whites until stiff peaks form for a light and airy topping.

- To prevent the meringue from weeping, spread it over the hot filling and make sure it touches the edges of the crust.

Serving Suggestions

Serve Lemon (or Lime) Meringue Pie chilled with a dollop of whipped cream or a sprinkle of lemon zest on top for an extra burst of citrus flavor.

Cooking Techniques

Be sure to cook the cornstarch mixture gently to avoid lumps in the filling.

- When making the meringue, use a clean, dry bowl to whip the egg whites for best results.

Ingredient Substitutions

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

- Margarine can be substituted with butter for a richer flavor.

Make Ahead Tips

You can prepare the pie crust and filling ahead of time and assemble the pie just before baking for a convenient make-ahead dessert option.

Presentation Ideas

Garnish the pie with lemon or lime slices and fresh mint leaves for a beautiful presentation that is sure to impress your guests.

Pairing Recommendations

Pair Lemon (or Lime) Meringue Pie with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store leftover pie in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for a few minutes until warmed through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

Vitamin C: 10% of daily value per serving

Calcium: 4% of daily value per serving

Iron: 6% of daily value per serving

Alergens

Contains: Eggs, Dairy, Wheat

Summary

Lemon (or Lime) Meringue Pie is a delicious dessert that is moderate in calories and provides a good source of carbohydrates and fats. It also contains some essential vitamins and minerals, making it a well-rounded treat.

Summary

Lemon (or Lime) Meringue Pie is a classic dessert that is sure to please any crowd. With a buttery crust, tangy citrus filling, and fluffy meringue topping, this pie is a perfect balance of flavors and textures. Enjoy a slice of this delicious pie with a cup of tea or coffee for a delightful treat.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Lemon Meringue Pie. It was a warm summer afternoon, and I was visiting my dear friend Martha who lived in a cozy little cottage on the outskirts of town. Martha was known for her incredible baking skills, and I always looked forward to trying out her latest creations.

On this particular day, as I walked into her kitchen, the aroma of freshly baked pies filled the air. Martha greeted me with a warm smile and a twinkle in her eye. "I've been experimenting with a new recipe," she said as she pulled out a beautiful Lemon Meringue Pie from the oven. The golden meringue topping glistened in the sunlight, and the tangy lemon filling looked absolutely mouthwatering.

I couldn't resist asking Martha for the recipe, and she happily obliged. As she began to explain the step-by-step process, I could see the passion and love she put into her baking. She told me how she had learned the recipe from her own grandmother, who had passed it down through the generations. The secret, she said, was in the balance of sweet and sour, and the perfect fluffy meringue topping.

I was captivated by Martha's storytelling and the way she effortlessly whipped up such a delicious dessert. As I watched her work her magic in the kitchen, I knew that I had to learn how to make Lemon Meringue Pie myself. Martha graciously wrote down the recipe for me, and I couldn't wait to try it out in my own kitchen.

Back at home, I gathered all the ingredients I needed to make the pie. The zesty smell of lemons filled the room as I zested and juiced them, preparing the filling. I carefully followed Martha's instructions, making sure to whisk the filling until it was thick and creamy. The aroma of baking crust and meringue wafted through the air, promising a delicious treat to come.

Finally, the pie was ready to come out of the oven. The meringue had puffed up beautifully, forming peaks of golden perfection. I let it cool on the counter, impatiently waiting for it to set before slicing into it. The first bite was pure bliss - the tartness of the lemon filling balanced perfectly with the sweet meringue topping. It was a symphony of flavors in every bite.

From that moment on, Lemon Meringue Pie became a staple in my baking repertoire. I would make it for family gatherings, potlucks, and special occasions. Each time I baked the pie, I thought of Martha and the wonderful memories we shared in her kitchen that summer day.

Over the years, I have made a few tweaks to the recipe, adding my own personal touches and variations. Sometimes I use limes instead of lemons for a unique twist, or I experiment with different crusts and toppings. But no matter how I choose to make it, the essence of the pie remains the same - a tribute to friendship, tradition, and the simple joy of baking.

As I sit here reminiscing about that fateful day when I learned to make Lemon Meringue Pie, I am filled with gratitude for the people and experiences that have shaped my love for cooking. Each recipe is a treasure trove of memories, a reminder of the joy and connection that food brings to our lives. And for that, I am forever thankful.