Lemon meringue pie
Indulge in the perfect blend of tangy and sweet with our Lemon Meringue Pie recipe. Featuring a buttery, homemade crust and a zesty lemon filling, topped with fluffy, golden-brown meringue. Easy to follow steps and simple ingredients like flour, lemon juice, and eggs ensure a delicious dessert that’s sure to impress. Perfect for any occasion!
- 28 Mar 2024
- Cook time 40 min
- Prep time 60 min
- 8 Servings
- 8 Ingredients
Lemon meringue pie is a classic dessert that combines a tart and creamy lemon filling with a light and airy meringue topping, all held in a buttery, flaky crust. This delightful treat is perfect for special occasions or simply when you want to indulge in something sweet and citrusy.
Ingredients:
Instructions:
- In a large bowl, mix the all-purpose flour and powdered sugar.
- Add the cold, cubed butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Press the dough evenly into the bottom and up the sides of the prepared pie dish.
- Bake the crust for 10-12 minutes until it's lightly golden. Remove from oven and let it cool.
- In a medium saucepan, combine water and corn flour. Cook over medium heat, stirring constantly until the mixture thickens.
- Whisk in the sugar, lemon juice, and egg yolks. Cook while stirring continuously until the mixture thickens to a custard consistency.
- Once thickened, remove from heat and pour the lemon filling into the baked crust.
- In a clean, dry bowl, beat the egg whites until soft peaks form using an electric mixer on medium speed.
- Gradually add sugar, one tablespoon at a time, and continue beating until stiff peaks form and the sugar is fully dissolved.
- Spoon the meringue over the hot lemon filling, making sure to spread it to the edges of the crust to seal in the filling completely.
- Create peaks and swirls in the meringue with the back of a spoon for a decorative effect.
- Place the pie in the oven and bake at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
- Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving to ensure the filling is fully set.
Tips:
- Make sure your butter is cold when mixing it with flour to achieve a flaky crust.
- When making the filling, continuously stir the lemon mixture to avoid lumps.
- To prevent the meringue from weeping, ensure it is spread to the very edge of the crust, sealing any gaps.
- Freshly squeeze the lemons instead of using bottled juice for the best flavor.
- Let the pie cool completely before slicing to allow the filling to set properly.
Following these steps, you can create a delicious lemon meringue pie that boasts a zesty lemon filling balanced by a sweet, fluffy meringue topping. Whether it's a family gathering or a casual lunch, this pie is sure to impress and satisfy any sweet tooth.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 390kcal | 15% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 1.04g | 3% |
| Sugar 50g | 48% |
| Fat | |
| Fat 9g | 10% |
| Saturated 3.99g | 13% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 90mg | 16% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 0.75mg | 5% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.32mg | 2% |
| Vitamin K 0.63ug | 1% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 1.02mg | 9% |
| Magnesium, Mg 15mg | 4% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 110mg | 3% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 0.64mg | 6% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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