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Lemon Meringue Pie

Author: chefs-mate Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: Advanced

Servings: 8 Calories: 562.0

Dietary:

G Gluten-free V Vegetarian

Description

This classic Lemon Meringue Pie is a showstopper dessert that balances bright, zesty citrus flavors with sweet, airy meringue. The homemade lemon curd is silky and intensely flavored, providing a perfect contrast to the crisp, buttery pastry shell. Topped with a cloud-like meringue thats browned to golden perfection, this pie offers a delightful textural experience with every bite. Its an ideal centerpiece for Sunday dinners, summer potlucks, or holiday celebrations. While it requires a bit of attention to get the curd and meringue just right, the result is a restaurant-quality dessert that feels incredibly homey and satisfying. Serve it slightly warm or chilled for the best flavor.

Directions

Preheat oven to 350F (175C).
In a heavy saucepan, whisk together 1 1/4 cups sugar, cornstarch, and salt.
Gradually whisk in milk until fully blended and smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a full boil.
Boil gently for 1 minute, stirring constantly, then remove from heat.
In a separate bowl, beat egg yolks at high speed until thick and lemon-colored.
While beating, gradually stir about 1/4 of the hot milk mixture into the egg yolks to temper them.
Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture, stirring constantly.
Return to medium heat and cook for 2 to 3 minutes, stirring constantly, until thickened.
Remove from heat and stir in lemon rind, lemon juice, and butter until butter is melted and incorporated.
Pour the hot lemon filling into the baked pie shell.
In a clean bowl, beat the 4 egg whites (3 from eggs + 1 extra) and cream of tartar at high speed until foamy.
Gradually add the remaining 1/4 cup sugar plus 2 tablespoons, 1 tablespoon at a time, beating until stiff, glossy peaks form.
Spread meringue over the hot lemon filling, sealing it completely to the edges of the crust to prevent shrinking.
Bake for 12 to 15 minutes, or until the meringue is golden brown.
Cool completely at room temperature before slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 562.0kcal

% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.8g4%
Cholesterol 2.4mg1%
Sodium 1268.1mg53%
Total Carbohydrate 136.7g46%
Dietary Fiber 0.0g0%
Sugars 118.5g
Protein 4.1g9%

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

Note

Ensure your mixing bowl and beaters for the meringue are completely clean and grease-free, as any fat will prevent the egg whites from whipping properly.

Always seal the meringue to the edge of the crust. If it doesn't touch the crust, it may shrink away during baking, leaving a raw egg white ring.

Serve the pie within 2-3 hours of baking for the best texture, as the meringue can weep if left to stand too long, especially in humid conditions.

For extra flavor, add a pinch of vanilla extract to the lemon curd or a drop of almond extract to the meringue.

Lemon Meringue Pie