This Lemon Meringue Pie is a timeless classic that balances bright, zesty lemon flavor with sweet, airy meringue. The smooth, custard-like filling sits atop a buttery, flaky crust, creating a delightful contrast in textures. Perfect for potlucks, holidays, or a special weekend treat, this dessert brings a touch of elegance to any table. The tartness of the lemon cuts through the sweetness of the sugar, making it refreshing rather than cloying. With its glossy golden top and vibrant yellow filling, it is as beautiful to look at as it is delicious to eat. A true crowd-pleaser that feels homemade and comforting.
Lemon Meringue Pie From Mccall’S Cooking Scho
Description
This Lemon Meringue Pie is a timeless classic that balances bright, zesty lemon flavor with sweet, airy meringue. The smooth, custard-like filling sits atop a buttery, flaky crust, creating a delightful contrast in textures. Perfect for potlucks, holidays, or a special weekend treat, this dessert brings a touch of elegance to any table. The tartness of the lemon cuts through the sweetness of the sugar, making it refreshing rather than cloying. With its glossy golden top and vibrant yellow filling, it is as beautiful to look at as it is delicious to eat. A true crowd-pleaser that feels homemade and comforting.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC). Blind bake the pie crust according to package or recipe instructions until golden brown. Let cool completely.
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In a medium saucepan, combine water, 3/4 cup sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
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Boil gently for 1 minute, stirring constantly. Remove from heat.
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Stir in lemon juice, lemon zest, butter, and vanilla extract. Let the filling cool slightly to room temperature.
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Pour the lemon filling into the baked pie shell.
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In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff, glossy peaks form.
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Spread the meringue over the lemon filling, sealing it to the edges of the crust to prevent shrinkage.
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Use a knife to create decorative swirls on the meringue.
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Bake at 350ðF (175ðC) for 10-15 minutes, or until the meringue is golden brown.
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Allow the pie to cool completely at room temperature before slicing to set the filling.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 285.0kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 5.0g25%
- Cholesterol 45.0mg15%
- Sodium 120.0mg5%
- Total Carbohydrate 48.0g16%
- Dietary Fiber 1.0g4%
- Sugars 35.0g
- Protein 3.0g6%
* 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 meringue touches the crust edges to prevent weeping or shrinking.
Do not serve the pie immediately after baking; it needs time to cool so the curd sets properly.
For a vegan version, substitute butter with margarine and use aquafaba or commercial egg white replacer for the meringue.
Store leftovers in the refrigerator, covered loosely, for up to 3 days.
