Description
Zesty lemon meringue delight dances with tangy citrus and silky smooth peaks of sweetness. Pillowy meringue crowns this classic dessert, inviting you to savor each heavenly, light-as-air bite.
Ingredients
Scale
Main Ingredients:
- 2 lemons, juiced and zested
- 4 egg yolks, beaten
- 4 egg whites
- 1 (9 inch) pie crust, baked
Filling Components:
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 tablespoons butter
Topping/Meringue:
- 6 tablespoons white sugar
Instructions
- Warm the oven to 350°F and position a rack in the center, creating an ideal environment for baking the pie.
- Place the pre-baked pie crust on a sturdy baking sheet to ensure easy handling and prevent potential spills.
- In a heavy-bottomed saucepan, whisk together sugar, flour, cornstarch, and salt to create a smooth dry base for the lemon filling.
- Gradually pour water, lemon juice, and fragrant lemon zest into the dry mixture, stirring constantly to prevent lumps from forming.
- Heat the mixture over medium-high flame, stirring vigilantly until the liquid reaches a rolling boil and transforms into a glossy, thickening sauce.
- Introduce butter to the bubbling mixture, allowing it to melt and enhance the filling’s rich flavor and silky texture.
- Carefully temper the egg yolks by slowly incorporating a portion of the hot liquid, whisking vigorously to prevent curdling.
- Return the tempered egg mixture to the saucepan, continuing to cook until the filling achieves a luxurious, pudding-like consistency.
- Gently pour the vibrant lemon filling into the waiting pie crust, ensuring an even distribution.
- Using an electric mixer, whip egg whites until they become light and frothy, creating a soft, cloud-like texture.
- Gradually sprinkle sugar into the egg whites, continuing to beat until the meringue forms stiff, glossy peaks that hold their shape.
- Carefully spread the meringue over the lemon filling, using a spatula to create decorative swirls and seal the edges against the crust.
- Slide the pie into the preheated oven and bake for 10-12 minutes, watching closely as the meringue transforms into a golden, toasted masterpiece.
- Remove the pie and allow it to cool completely, letting the filling set and the flavors meld together before serving.
Notes
- Achieve perfect meringue by using room temperature egg whites at their peak stability for maximum volume and glossy texture.
- Prevent soggy crust by thoroughly baking the pie shell before adding the lemon filling, ensuring a crisp and flaky base.
- Create silky smooth lemon filling by carefully tempering egg yolks and stirring constantly to avoid lumps or scrambling.
- Seal meringue edges completely against the pie crust to prevent weeping and maintain a beautiful, professional appearance.
- Allow pie to cool completely at room temperature for at least 2-3 hours before serving to help filling set and meringue stabilize.
- Store leftover pie in the refrigerator, covered loosely, and consume within 2-3 days for optimal taste and texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 230
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg