Ah, the Classic Lemon Meringue Pie! This timeless dessert combines a perfectly tart lemon filling with a fluffy, golden meringue on top. It’s the ideal treat to bring a bit of sunshine to any day, no matter the season.
The foundation of this pie is the pie crust, which provides a crispy base for the lemon filling. The granulated sugar sweetens both the filling and the meringue, while cornstarch thickens the lemon layer to the perfect consistency. A pinch of salt enhances all the flavors, and water helps dissolve the dry ingredients smoothly.
Egg yolks enrich the filling, adding a creamy texture. Unsalted butter contributes richness, and the lemon juice and zest deliver that signature zingy flavor. For the meringue, egg whites are whipped with cream of tartar to stabilize the peaks, and a bit more granulated sugar makes it sweet and glossy.
This pie is delightful on its own but pairs wonderfully with a dollop of freshly whipped cream. For a fun twist, serve with a side of mixed berries to complement the tartness of the lemon.
First, preheat your oven to 350°F (175°C). Roll out your pie crust and carefully fit it into a 9-inch pie plate. Prick the bottom with a fork to prevent bubbles, and bake for about 15 minutes until it’s lightly golden. Set it aside to cool while you work on the filling.
In a medium saucepan, mix together 1 1/4 cups of sugar, cornstarch, and salt. Gradually stir in the water, making sure the mixture is smooth. Set the pan over medium heat and stir constantly until it comes to a boil. Once it’s boiling, let it bubble for a minute to thicken up, then remove it from the heat.
Now it’s time to whisk in the egg yolks. Do this gradually to avoid scrambling them. Return the saucepan to the stove and cook for another couple of minutes, stirring all the while. Once it’s thick and luscious, remove from the heat and stir in the butter, lemon juice, and zest. Pour this sunny mixture into your baked pie crust.
For the meringue, beat the egg whites and cream of tartar on medium speed in a clean mixing bowl until soft peaks form. Slowly add the remaining sugar while beating on high speed until the peaks are stiff and glossy. Spread this meringue over the hot lemon filling, ensuring it touches the crust edges to seal.
Pop the pie back into the oven for about 12 to 15 minutes, or until the top is a beautiful golden brown. Let it cool on a wire rack, then chill in the refrigerator for at least four hours before serving.
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