Timeless and zesty, this Lemon Meringue Pie is a classic dessert that brings sunshine to your table. With a perfect balance of tangy lemon filling and fluffy meringue topping, it's a delightful treat that never goes out of style.
Sugar is the backbone of our pie, sweetening both the filling and the meringue. Water helps dissolve the sugar and cornstarch for a smooth consistency. Cornstarch is crucial for thickening the lemon filling, ensuring it sets nicely without being runny. A pinch of salt enhances the flavors, balancing the sweetness and the tang. Lemon juice and lemon zest provide that iconic zing, making the pie taste fresh and vibrant. Eggs are split in this recipe, with yolks enriching the filling and whites creating that fluffy meringue. A touch of unsalted butter adds richness to the filling, giving it a silky texture. Cream of tartar stabilizes the egg whites, helping achieve those perfect stiff peaks in the meringue. And finally, a dash of vanilla extract rounds out the meringue with a hint of warmth.
This pie shines on its own, but for a little extra flair, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. A few fresh berries on the side add a nice contrast and a pop of color.
Begin by preheating your oven to 350°F (175°C). This way, it'll be ready to go once your pie is assembled. Next, in a medium saucepan, combine 1 1/2 cups of sugar, 1/2 cup of water, 5 tablespoons of cornstarch, and a pinch of salt. Place the pan over medium heat and stir continuously until the mixture turns thick and clear. Once it's there, remove it from the heat.
Add the 1/2 cup of freshly squeezed lemon juice, 1 teaspoon of lemon zest, and 1 tablespoon of butter to the hot sugar mixture. Stir it all together until the butter melts and everything is well blended. Now, separate your eggs, placing the yolks in a small bowl. Gradually whisk about 1/2 cup of the hot lemon mixture into the yolks to temper them. This helps prevent scrambling when you combine them with the rest of the mixture. Pour the tempered yolks back into the saucepan and return it to the stove. Cook for another 2 minutes, stirring constantly to ensure a smooth, creamy filling. Pour the prepared filling into your pre-baked 9-inch pie crust, spreading it evenly.
For the meringue, beat the egg whites with 1/4 teaspoon of cream of tartar until they become foamy. Gradually add in 6 tablespoons of sugar, beating continuously until stiff peaks form. This means the meringue will stand up firmly on its own when you lift the beater. Mix in 1/2 teaspoon of vanilla extract for a touch of flavor. Carefully spread the meringue over the hot lemon filling, ensuring it reaches the edges of the crust to seal completely. This prevents shrinking as it bakes. Slide the pie into your preheated oven and bake for 10-12 minutes, keeping an eye out for a golden-brown top.
Once baked, let the pie cool at room temperature. It's tempting to dive in, but letting it cool allows the filling to set properly, making for cleaner slices.
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