Baked lemon meringue pie
Baked lemon meringue pie features a zesty lemon filling topped with a fluffy meringue, all in a crisp almond-infused crust. This classic dessert balances tartness and sweetness, perfect for any occasion.
Cook time 45 min
Prep time 325 min
Ingredients:
2 cups all-purpose white wheat flour1/2 cup almonds
1/3 cup powdered sugar
2/3 cup butter
4 egg whites
1 tbsp water
1 cup sugar
1 cup light sour cream
2 tbsp lemon zest
1/2 cup lemon juice
Baked lemon meringue pie is a classic dessert that combines a zesty lemon filling with a light, fluffy meringue topping, all encased in a crisp, buttery crust. This elegant yet approachable dish is perfect for any occasion, whether you're hosting a dinner party or simply treating yourself to something sweet. The blend of tart lemon and sweet meringue creates a delightful contrast that is sure to impress and satisfy your taste buds.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the flour, ground almonds, and powdered sugar.
- Cut the chilled butter into small pieces and add to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Add the cold water, a little at a time, and mix until the dough starts to come together. If necessary, add a little more water to help bind the dough.
- Form the dough into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it evenly into the bottom and sides.
- Trim any excess dough from the edges and prick the bottom with a fork to prevent bubbles.
- Bake in the preheated oven for 15-20 minutes, or until golden brown. Remove and let it cool completely.
- In a medium saucepan, combine the sugar, light sour cream, lemon zest, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. It should be the consistency of a lemon curd.
- Pour the lemon filling into the cooled pie crust, spreading it evenly. Set aside to cool.
- In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
- Increase the speed to high and gradually add the powdered sugar. Continue to beat until stiff, glossy peaks form.
- Preheat your oven's broiler.
- Spoon the meringue over the lemon filling, spreading it to cover the filling completely and sealing to the edges of the crust to prevent shrinking.
- Create decorative peaks and swirls with the back of a spoon.
- Place the pie under the broiler for 1-2 minutes, or until the meringue is lightly browned. Watch carefully to prevent burning.
- Remove the pie from the oven and let it cool completely at room temperature.
- Chill in the refrigerator for at least 2 hours before serving to allow the filling to set.
- Slice and enjoy your delicious Baked Lemon Meringue Pie!
By following this recipe step-by-step and incorporating these helpful tips, you'll create a delectable baked lemon meringue pie that is sure to impress your family and friends. The harmonious combination of a buttery crust, tangy lemon filling, and airy meringue topping makes this dessert a timeless favorite. Enjoy the delight and satisfaction that comes with baking this beautiful and delicious pie.
Baked lemon meringue pie FAQ:
You'll need a 9-inch pie dish for this Baked Lemon Meringue Pie.
Bake the crust in a preheated oven at 350°F (175°C) for 15-20 minutes, or until it is golden brown.
The meringue is done when it is lightly browned and has formed stiff, glossy peaks. Broil it for 1-2 minutes while watching closely to avoid burning.
You can substitute light sour cream with plain Greek yogurt or regular sour cream for a similar texture and tanginess.
Store any leftover pie in the refrigerator, covered, for up to 2-3 days to maintain freshness and prevent the meringue from weeping.
Cooking Tips:
- Ensure your butter is cold before mixing it into the flour mixture to achieve a flaky crust.
- When zesting lemons, be careful to grate only the yellow outer skin and avoid the white pith, which can be bitter.
- To prevent your meringue from weeping, ensure that it completely covers the lemon filling and meets the crust all around the edges.
- Use fresh lemon juice for the best flavor. Bottled lemon juice can have a less vibrant taste.
- When beating egg whites for the meringue, make sure the bowl and whisk are clean and free of any grease, which can hinder the egg whites from reaching stiff peaks.
Nutrition Facts
8 ServingsCalories 470kcal
Protein 8g
Carbohydrates 60g
Fiber 1.91g
Sugar 33g
Fat 22g
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