Lemon meringue pie
Indulge in the perfect balance of tart and sweet with this classic Lemon Meringue Pie recipe. Featuring a buttery crust, zesty lemon filling made from fresh lemon juice and zest, and a light, airy meringue topping, this delightful dessert is sure to impress at any gathering. Follow the steps for a guaranteed crowd-pleaser!
Cook time 35 min
Prep time 15 min
Ingredients:
1 cup all-purpose white wheat flour1/3 cup powdered sugar
1/2 cup butter
2 egg whites
1/2 cup light sour cream
1/3 cup sugar
2 tbsp lemon zest
1/3 cup lemon juice
Lemon meringue pie is a classic dessert that combines the tangy flavor of lemons with a sweet meringue topping. This recipe yields a delightful, refreshing pie perfect for any occasion. The contrast between the tart lemon filling and the light, fluffy meringue creates a dessert that's as pleasing to the eye as it is to the palate.
Instructions:
2. In a medium mixing bowl, combine the all-purpose flour and powdered sugar.
3. Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs.
4. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
5. Bake the crust in the preheated oven for 15-18 minutes or until it turns golden brown. Remove from the oven and let it cool completely.
2. Carefully fold in the light sour cream, granulated sugar, lemon zest, and lemon juice until well combined.
3. Pour the lemon filling into the cooled pie crust, spreading it out evenly.
2. Gradually add the additional 1/3 cup granulated sugar, beating continuously, until stiff peaks form and the meringue is glossy.
3. Spread the meringue over the lemon filling, making sure it touches the edges of the crust to seal.
2. Bake the pie for 12-15 minutes, or until the meringue is lightly browned.
3. Remove the pie from the oven and let it cool completely before serving.
Tips:
- Chill the dough: When making the crust, ensure that your butter is cold and chill the dough before rolling it out. This helps in achieving a flaky, tender crust.
- Prevent a soggy crust: To keep your crust from getting soggy, consider blind-baking it (pre-baking without the filling) and letting it cool before adding the lemon filling.
- Use fresh lemons: Freshly squeezed lemon juice and fresh lemon zest will provide the best flavor for your pie.
- Stiff peaks for meringue: When beating your egg whites for the meringue, ensure you reach stiff peaks for a firm and stable topping. Adding sugar gradually while beating helps in achieving this consistency.
- Seal the edges: Ensure the meringue completely covers the lemon filling and touches the edges of the crust. This prevents the meringue from shrinking and separates during baking.
- Bake gently: Bake at a low temperature to prevent the meringue from browning too quickly. The meringue should have a crisp exterior and soft interior.
- Cool gradually: Allow your pie to cool gradually in the oven with the door slightly ajar to prevent the meringue from cracking due to a sudden temperature change.
Enjoy your homemade lemon meringue pie! The combination of a buttery crust, tangy lemon filling, and sweet meringue topping is sure to impress your friends and family. This dessert is perfect for summer gatherings, special occasions, or simply as a treat to brighten up your day.
Nutrition per serving
6 ServingsCalories 320kcal
Protein 4.54g
Carbohydrates 36g
Fiber 0.66g
Sugar 20g
Fat 18g
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