- Egg whites (4 large, room temperature for better whipping)
- Granulated sugar (3/4 cup, divided into two parts; use granulated for best results)
- Cream of tartar (1/2 teaspoon, for stabilization)
- Salt (a tiny pinch, for taste)
- **Additional Tips:**
- Use cold ingredients where noted to maintain the flakiness and texture.
- Ensure your equipment is clean and dry when whipping egg whites for a perfect meringue.
- For an extra-rich filling, consider using some heavy cream.
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Steps
### How to Make a Delicious Lemon Meringue Pie: A Step-by-Step Guide
Creating a sumptuous lemon meringue pie is a delightful experience that can elevate any dessert menu. Follow this detailed recipe to make your very own deluxe version, packed with the tangy flavors of lemons and the airy texture of meringue.
#### Ingredients:
- **Crust:**
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3-4 tablespoons ice water
- **Filling:**
- 6 fresh lemons
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 egg yolk, beaten
- 1 tablespoon lemon juice
- **Meringue Topping:**
- 3 large eggs, separated
- 1/2 cup granulated sugar
- Pinch of cream of tartar (optional)
#### Equipment:
- Rolling pin
- Pie dish
- Mixing bowl
- Whisk or electric mixer
- Pastry brush
### Step-by-Step Instructions:
#### **1. Prepare the Crust:**
- In a large mixing bowl, combine flour and salt.
- Add cold butter cubes and mix using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together (you may not need all 4 tablespoons).
- Knead gently on a floured surface for about 10 seconds. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
#### **2. Make the Lemon Filling:**
- Zest and juice six lemons.
- In a saucepan, combine lemon zest, sugar, cornstarch, and salt. Stir well to dissolve the sugar.
- Cook over medium heat, stirring constantly until mixture thickens slightly (about 5-7 minutes).
- Remove from heat and add egg yolk and lemon juice, mixing thoroughly.
#### **3. Assemble the Pie:**
- Preheat your oven to 425°F (220°C).
- Roll out the chilled dough on a floured surface into a circle large enough to fit your pie dish with an extra edge for crimping.
- Carefully transfer the rolled-out dough to the pie dish, pressing it down and trimming any excess overhang. Prick the bottom of the crust with a fork several times.
#### **4. Fill the Pie:**
- Pour the lemon filling into the prepared crust.
- Bake for 15 minutes at 425°F (220°C) to set the filling slightly.
#### **5. Prepare and Add the Meringue:**
- Once the pie has baked, reduce the oven temperature to 350°F (175°C).
- In a clean bowl, beat egg whites until frothy, then add sugar and cream of tartar (if using). Beat until soft peaks form.
- Gently fold in the beaten egg yolks.
#### **6. Bake the Meringue:**
- Brush the top of the pie with lemon juice to prevent the meringue from burning.
- Spread the meringue evenly over the filling, ensuring it’s smooth and even.
- Crimp the edges if desired for an aesthetic touch or leave them open.
#### **7. Bake Until Golden:**
- Place the pie on a baking sheet and bake in the preheated oven at 350°F (175°C) until the meringue is golden brown, about 25-30 minutes.
- Allow the pie to cool completely before serving.
#### **8. Serve:**
- Slice and serve your delicious lemon meringue pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch.
By following these steps, you'll be able to create a beautiful and delicious lemon meringue pie that is sure to impress at any gathering. Enjoy the process and savor the results!