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.
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.
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.
- 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.
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