Lemon Meringue Pie

chefs-mate chefs-mate 0 Comments
Servings: 4 servings Difficulty: Advanced
Jump To Recipe Print Recipe
A tangy, silky lemon custard topped with a cloud of toasted meringue
Lemon Meringue Pie recipe image
Lemon Meringue Pie recipe image
Print Recipe

Lemon Meringue Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 462.2

Description

This classic Lemon Meringue Pie features a crisp, flaky crust filled with a vibrant, tart lemon curd that balances perfectly with the sweet, airy meringue topping. The filling is rich and smooth, delivering an intense citrus flavor that cuts through the sweetness of the whipped egg whites. It is the ultimate comfort dessert, perfect for summer picnics, holiday gatherings, or a special weekend treat. While it requires a bit of patience to get the meringue just right, the result is a show-stopping dessert with beautiful golden peaks and a creamy, dreamy texture that disappears quickly. Serve chilled for the best contrast between the cool filling and the warm, toasted meringue.

Directions

  1. Preheat oven to 350°F (175°C).
  2. In a medium saucepan or the top of a double boiler, whisk together the sugar and cornstarch.
  3. Gradually whisk in the water until smooth.
  4. In a separate small bowl, beat the egg yolks with the lemon juice until well combined.
  5. Slowly whisk the egg yolk mixture into the sugar and cornstarch mixture.
  6. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens significantly and comes to a gentle boil. This should take about 5-7 minutes. If using a double boiler, cook over simmering water for about 25 minutes, stirring frequently.
  7. Remove from heat. Stir in the butter, white vinegar, and lemon extract until the butter is melted and fully incorporated.
  8. Pour the hot lemon filling into the baked pie shell.
  9. While the filling cools slightly, prepare the meringue stabilizer: In a small saucepan, blend the cornstarch for meringue with the cold water. Add the boiling water, stir, and cook until clear and thickened. Let this mixture cool completely to room temperature.
  10. In a clean, grease-free bowl, beat the egg whites at high speed until foamy.
  11. Gradually add the sugar for meringue while beating, continuing until stiff peaks form. The peaks should stand straight up but not be dry or crumbly; they should just begin to fold over slightly at the tips.
  12. Reduce mixer speed to low. Add the vanilla extract and a pinch of salt. Mix briefly.
  13. Gradually beat in the cooled cornstarch mixture.
  14. Increase speed to high and beat for 1-2 minutes until the meringue is glossy and holds stiff peaks.
  15. Spread the meringue over the cooled lemon filling, ensuring it touches the crust all around to prevent shrinking. Create decorative peaks with a spatula.
  16. Bake at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
  17. Allow the pie to cool completely at room temperature before slicing.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 462.2kcal
% Daily Value *
Total Fat 9.2g15%
Saturated Fat 5.8g29%
Cholesterol 24.2mg9%
Sodium 73.6mg4%
Total Carbohydrate 97.1g33%
Dietary Fiber 0.2g1%
Sugars 75.5g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon, meringue, pie, dessert, citrus, custard, baking, eggs, sweet, tart, classic, summer, holiday, homemade, pastry, whipped, golden, creamy, flaky, citrus zest
Recipe Card powered by WP Delicious