Lemon meringue pie
Indulge in the perfect blend of sweet and tart with this Lemon Meringue Pie recipe. Featuring a delicate crust made from all-purpose wheat flour, almonds, and powdered sugar, this pie is topped with a luscious filling of light sour cream, sugar, and fresh lemon zest and juice. Finished with a fluffy meringue of whipped egg whites, it's a delightful dessert for any occasion.
Cook time 60 min
Prep time 20 min
Ingredients:
1.50 cups all-purpose white wheat flour1/3 cup almonds
1/3 cup powdered sugar
1/2 cup butter
3 egg whites
1 cup light sour cream
1/2 cup sugar
2 tbsp lemon zest
1/2 cup lemon juice
Lemon Meringue Pie is a classic dessert that combines a tangy lemon filling with a fluffy meringue topping, all nestled in a flaky, buttery crust. This recipe features a delightful blend of almonds and all-purpose flour for the crust, a creamy lemon filling, and a perfectly whipped meringue. It's sure to impress at any gathering or family meal.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the flour, almonds, and powdered sugar. Pulse until the almonds are finely ground and well mixed with the flour.
- Add the chilled butter cubes to the food processor. Pulse until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
- Bake the crust in the preheated oven for about 15-20 minutes, or until lightly golden. Remove from oven and set aside to cool.
- In a medium bowl, combine the light sour cream, granulated sugar, lemon zest, and lemon juice. Stir until well mixed.
- Pour the filling into the cooled crust.
- In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until they form soft peaks.
- Gradually add the granulated sugar (1/4 cup), beating continuously until the meringue forms stiff, glossy peaks.
- Spoon the meringue over the lemon filling, spreading it to the edges of the crust to seal.
- Use the back of a spoon to create peaks in the meringue.
- Return the pie to the oven and bake for an additional 10-15 minutes, or until the meringue is golden brown.
- Allow the pie to cool completely at room temperature.
- For best results, refrigerate the pie for at least 2 hours before serving to let the filling set.
- Slice and serve the pie chilled. Enjoy your homemade lemon meringue pie!
Tips:
- 1. Use cold butter when making the crust to ensure it stays flaky and crisp.
- 2. Chill the pie crust in the refrigerator for at least 30 minutes before baking to prevent shrinking.
- 3. For best results, use freshly squeezed lemon juice and zest to maximize the tangy flavor.
- 4. When whipping the egg whites for the meringue, make sure the bowl and beaters are completely clean and free of any grease.
- 5. Gradually add the sugar to the egg whites while beating to achieve a stable meringue.
- 6. To avoid the meringue from weeping, spread it over the filling while both are still hot.
- 7. Allow the pie to cool gradually in a draft-free area to prevent cracks on the meringue.
Once your Lemon Meringue Pie has cooled and is ready to serve, slice into it to reveal the beautiful layers of zesty lemon filling and airy meringue. Each bite brings a balance of sweetness and tartness, making it a refreshing end to any meal. Enjoy the delicious harmony of flavors and textures, and share this delightful treat with your loved ones.
Nutrition per serving
8 ServingsCalories 340kcal
Protein 6g
Carbohydrates 40g
Fiber 1.36g
Sugar 20g
Fat 18g
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