Lemon meringue pie
Discover the perfect Lemon Meringue Pie with this classic recipe! Featuring a buttery crust made from all-purpose white wheat flour and rich butter, paired with a tangy lemon zest filling and sweet meringue topping. Ideal for any occasion, this pie promise a delightful balance of flavors and textures. Try it today for a zesty treat that's sure to impress!
- 08 Apr 2025
- Cook time 50 min
- Prep time 90 min
- 4 Servings
- 5 Ingredients
Lemon meringue pie is a classic dessert that combines a buttery, flaky crust with a tangy lemon filling and a fluffy meringue topping. This guide provides you with a step-by-step approach to creating a delicious lemon meringue pie using simple ingredients you likely already have in your kitchen. Whether you're a seasoned baker or a beginner, this recipe will help you whip up a delightful treat that's perfect for any occasion.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour with the butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Transfer the mixture into a pie dish, pressing it firmly and evenly on the bottom and up the sides to form the crust.
- Bake the crust in the preheated oven for about 12-15 minutes, or until it is golden brown. Remove from oven and let it cool.
- Separate the egg whites from the yolks. Place the yolks into a medium saucepan and the whites in a mixing bowl for the meringue.
- To the egg yolks in the saucepan, add 1 cup of sugar (230g), lemon zest, and 1 cup of water. Whisk the mixture thoroughly until smooth.
- Place the saucepan over medium heat. Cook the mixture, whisking constantly, until it thickens and comes to a gentle boil. This should take around 7-8 minutes. Once thickened, remove it from the heat.
- Pour the lemon filling into the pre-baked pie crust and spread it evenly.
- In the mixing bowl with the egg whites, add the remaining 1 cup of sugar (230g).
- Using an electric mixer, beat the egg whites and sugar on medium-high speed until stiff peaks form and the meringue is glossy and smooth.
- Spoon the meringue over the lemon filling, spreading it to the edges to seal in the filling.
- Use the back of a spoon to create decorative peaks in the meringue.
- Return the pie to the oven and bake for about 10-12 minutes, or until the meringue is lightly browned.
- Remove from the oven and allow the pie to cool completely at room temperature.
- Once cooled, slice and serve your delicious Lemon Meringue Pie. Enjoy!
Tips:
- Use cold butter when mixing with the flour to ensure a flaky crust.
- Separate the egg yolks and whites carefully to make sure no yolk gets into the whites for a perfect meringue.
- Make sure to zest the lemons before juicing them to make the process easier.
- To prevent a soggy crust, allow the lemon filling to cool slightly before adding the meringue topping.
- Bake the pie until the meringue is golden brown to ensure it's perfectly set.
Now that you have all the steps, tips, and ingredients, you're ready to bake a scrumptious lemon meringue pie. With its perfect balance of tangy lemon and sweet meringue, this dessert is sure to impress your family and friends. Enjoy your homemade lemon meringue pie, and happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 1190kcal | 59% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 160g | 46% |
| Fiber 1.88g | 5% |
| Sugar 120g | 115% |
| Fat | |
| Fat 55g | 62% |
| Saturated 27g | 91% |
| Cholesterol 390mg | - |
| Vitamins | |
| Vitamin A 530ug | 59% |
| Choline 230mg | 41% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.28mg | 22% |
| Vitamin B3 0.99mg | 6% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.64ug | 27% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.69mg | 5% |
| Vitamin K 4.22ug | 4% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 1.87mg | 17% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 190mg | 6% |
| Selenium, Se 33ug | 59% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 1.54mg | 14% |
| Water | |
| Water 66g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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