If you are a fan of sweet and tangy flavors, then you must try this delicious Lemon Meringue Pie recipe. It is a classic dessert that is loved by many for its creamy filling and fluffy meringue topping. Here's how to make it:
Ingredients:
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks, lightly beaten
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons unsalted butter
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Start by preheating your oven to 375°F. Place the pre-made pie crust in a 9-inch pie dish and set it aside.
In a medium-sized saucepan, whisk together 1 cup of sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Gradually stir in 1 1/2 cups of water and cook over medium heat, whisking constantly, until the mixture thickens and boils. Boil for one minute, then remove from the heat.
In a small mixing bowl, lightly beat the egg yolks. Gradually whisk in about 1 cup of the hot sugar mixture. Whisk the egg yolk mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture boils. Boil for one minute, then remove from the heat.
Stir in 1/2 cup of fresh lemon juice, 1 tablespoon of lemon zest, and 3 tablespoons of unsalted butter. Pour the mixture into the pre-made pie crust.
In a large mixing bowl, beat 4 egg whites and 1/4 teaspoon of cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 1/2 cup of granulated sugar, beating on high speed until stiff peaks form.
Spoon the meringue onto the hot lemon filling. Spread the meringue to the edges of the crust, making sure to seal it well. Use the back of a spoon to make decorative peaks on the meringue.
Bake the pie for 12 to 15 minutes or until the meringue is golden brown. Cool the pie on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.