Lemon Pie

This classic Lemon Pie features a rich, tangy custard filling nestled in a flaky baked crust and crowned with sweet, airy meringue. The balance of bright lemon juice and zest against the creamy egg yolks creates a luxurious texture that melts in your mouth. It is the perfect dessert for spring gatherings, Sunday brunches, or any occasion calling for a touch of vintage charm. The toasted meringue adds a delightful contrast to the cool, tart filling beneath. Made with simple pantry staples like cornstarch, sugar, and fresh lemons, this recipe is approachable yet impressive enough to serve guests. Enjoy it slightly chilled or at room temperature for the best flavor experience.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 1

Calories: 310.1

Dietary: Gluten-free, Vegetarian

Description

This classic Lemon Pie features a rich, tangy custard filling nestled in a flaky baked crust and crowned with sweet, airy meringue. The balance of bright lemon juice and zest against the creamy egg yolks creates a luxurious texture that melts in your mouth. It is the perfect dessert for spring gatherings, Sunday brunches, or any occasion calling for a touch of vintage charm. The toasted meringue adds a delightful contrast to the cool, tart filling beneath. Made with simple pantry staples like cornstarch, sugar, and fresh lemons, this recipe is approachable yet impressive enough to serve guests. Enjoy it slightly chilled or at room temperature for the best flavor experience.

Ingredients

1 cup Water
2 tablespoon Cornstarch
1 cup Sugar
1 tablespoon Lemon zest (from 1/2 lemon)
1 lemon Freshly squeezed juice
2 large Eggs, separated (yolks and whites reserved)
1 tablespoon Butter
1 prepared Pie crust (deep dish)
3 tablespoon Powdered sugar

Directions

1
Preheat the oven to 450&# 194;Â°F (230ÃÂ°C).
2
Line a deep pie pan with the pastry crust. Prick the bottom of the crust all over with a fork.
3
Bake the crust at 450ÃÂ°F for 20 minutes until lightly golden. Remove from oven and set aside to cool slightly. Reduce oven temperature to 325ÃÂ°F (165ÃÂ°C).
4
In a medium saucepan, combine the cornstarch and sugar. Slowly whisk in the boiling water until smooth.
5
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
6
Remove the saucepan from the heat. Quickly stir in the beaten egg yolks to prevent curdling.
7
Stir in the butter, lemon zest, and lemon juice. Cook for 1 minute more, stirring constantly, then remove from heat. Allow the filling to cool to room temperature.
8
Pour the cooled lemon filling into the pre-baked pie shell.
9
In a clean bowl, beat the egg whites until soft peaks form. Gradually add the powdered sugar while beating.
10
Continue beating until stiff, glossy peaks form.
11
Spread the meringue over the lemon filling, sealing it to the edges of the crust.
12
Bake at 325ÃÂ°F (163ÃÂ°C) for 10-15 minutes, or until the meringue is golden brown.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 310.1kcal

% Daily Value *
Total Fat 3.1g5%
Saturated Fat 1.9g10%
Cholesterol 8.1mg3%
Sodium 25.3mg2%
Total Carbohydrate 73.5g25%
Dietary Fiber 0.7g3%
Sugars 71.9g
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.

Note

Ensure the egg whites are free of any yolk residue for the meringue to whip properly.

The meringue should be applied immediately after the pie shell is filled to prevent weeping.

For best results, use fresh lemon juice and zest for the brightest flavor.

Store leftovers covered in the refrigerator for up to 3 days.

If the meringue cracks, it may be due to temperature differences between the filling and the meringue; ensure the filling is not hot when topping with meringue.

Keywords: lemon pie, meringue, custard, dessert, pie, lemon, pastry, baking, citrus, classic, homemade, spring, brunch, egg whites, cornstarch

Read it online: https://www.chefs-mate.com/recipe/lemon-pie-2/