Steps to Make Award-winning Lemon Meringue Pie
Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Favorite Lemon Meringue Pie. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lemon Meringue Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon Meringue Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few components. You can have Lemon Meringue Pie using 22 ingredients and 8 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Lemon Meringue Pie:
- Crust
- 1 (9 inch) pie crust, baked
- Lemon Filling
- 1/2 Cup Lemon Juice
- 1 Tbsp. Lemon Zest
- 5 Egg Yolks
- 2 Tbsp. Unsalted Butter
- 1/4 tsp. Salt
- 1 Cup Granulated Sugar
- 1/3 Cups cornstarch
- 1 1/3 Cups Water
- Meringue
- 5 Egg Whites
- 1/2 tsp. Cream of Tartar
- 3/4 Cup Granulated Sugar
- 1/2 tsp. Vanilla Extract
- Shopping Notes
- 5 Eggs Total
- 1 3/4 Cup Granulated Sugar Total
- 2 Lemons for lemon Juice
- Pie weights (Dried Beans, Dried Rice or Lentils works too)
- Parchment Paper
Instructions to make Lemon Meringue Pie
- Blind Bake
(a) Preheat Oven to 425°F. Place crust in 9-inch pie plate.
(b) Crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights. Bake for 10 minutes.
(c) Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center
- Lemon Filling (Sugar Mixture)
(a) Whisk together the granulated sugar, cornstarch and salt in a medium saucepan.
(b) Add the lemon juice and water and whisk to combine. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
(c) Cook the sugar mixture around 6 minutes or until it begins to thickening and bubbling. Once thickened, give it a whisk and reduce heat to low.
- Lemon Filling (Temper the Yolk)
(a) Whisk the egg yolks together in a medium bowl or liquid measuring cup.
(b) Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat.
(c) Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute.
(d) Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated.
- Crust and Filling
Pour the filling directly into the pie crust and leave on the side
- Meringue (Foam)
(a) With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1-2 minute until bubbles foam
(b) Add the sugar and salt, then continue beating on high speed for about 2 more minutes.
- Meringue (Peaks)
(a) Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch.
(b) Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Bake
Back at 425°F for 10-15 minutes or until meringue is brown.
- Serve
Let pie sit at room temperature for 1 hour then chill for at least 4 hours before eating.
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So that is going to wrap it up for this exceptional food Steps to Make Ultimate Lemon Meringue Pie. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!