Lemon meringue pie
Lemon meringue pie features a buttery, flaky crust filled with tart lemon custard and topped with light, fluffy meringue. This classic dessert combines bright citrus flavors with sweet, airy texture for a delightful treat.
Cook time 40 min
Prep time 60 min
Ingredients:
1.50 cups all-purpose white wheat flour2 tbsp powdered sugar
1/4 cup butter
1/2 cup water
1/3 cup corn flour
1 cup lemon juice
1.50 cups sugar
4 eggs
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.
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.
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.
Lemon meringue pie FAQ:
Bake the pie at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
The meringue is done when it has a golden brown color and forms stiff peaks. Ensure it also seals to the edges of the pie crust.
While all-purpose flour is recommended for the crust, you can substitute with a gluten-free flour blend, but results may vary in texture.
Store leftover pie in the refrigerator covered with plastic wrap for up to 2 days. Avoid freezing, as meringue can become watery.
You can use cornstarch as a substitute for corn flour, using the same quantity in the recipe.
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.
Nutrition per serving
8 ServingsCalories 390kcal
Protein 6g
Carbohydrates 70g
Fiber 1.04g
Sugar 50g
Fat 9g
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