Welcome to the zesty world of Lemon Delight Pie! This pie combines a tangy lemon filling with a fluffy meringue topping, creating a refreshing dessert that's perfect for any occasion. Whether you're a lemon lover or just looking to try something new, this pie is sure to please.
The foundation of our pie is a pre-baked pie crust, providing a sturdy and flaky base. We use granulated sugar to sweeten both the lemon filling and the meringue. Cornstarch acts as a thickening agent, ensuring the filling holds together. A pinch of salt enhances all the flavors. Water helps to dissolve the sugar and cornstarch, creating a smooth consistency. Fresh lemon zest and lemon juice deliver that signature tang. Unsalted butter adds richness and depth to the filling. For the meringue, egg whites are whipped to create a light, airy topping, stabilized by cream of tartar.
This Lemon Delight Pie pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a touch of elegance, garnish with a few candied lemon slices or a sprinkle of lemon zest. It's a delightful end to a summer meal or a refreshing treat any time of year.
Start by preheating your oven to 350°F (175°C). This ensures your oven is at the right temperature when it's time to bake the pie. In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt until well combined. This dry mixture will act as the base for your filling.
Gradually whisk in water, freshly grated lemon zest, and fresh lemon juice, then cook over medium-high heat. Stir constantly to prevent lumps and ensure an even texture as the mixture thickens. Once it reaches a thick, pudding-like consistency, remove the saucepan from the heat.
Stir in the butter until it melts completely, then gradually whisk in the beaten egg yolks. This step requires a bit of care; you want the yolks to incorporate smoothly without scrambling. Return the saucepan to the heat, stirring for about 2 more minutes until everything is well mixed. Pour this luscious lemon filling into your pre-baked pie crust, spreading it evenly.
Now, onto the meringue. In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar, continuing to beat until you achieve stiff peaks. The meringue should be glossy and hold its shape.
Spread the meringue over the lemon filling, making sure to seal the edges against the crust to prevent shrinking. Bake for 10-12 minutes, or until the meringue is beautifully golden brown. Allow the pie to cool at room temperature for 1 hour before refrigerating. This cooling time helps the filling set properly.
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