Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 egg yolks
- 3 tablespoons unsalted butter
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special equipment needed:
- Electric mixer
- Pie dish
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. Place the pre-made pie crust in the pie dish and bake for 10 minutes. Set aside to cool.
3. In a saucepan, whisk together 1 cup granulated sugar, cornstarch, and salt.
4. Gradually whisk in water, lemon juice, and lemon zest until smooth.
5. Whisk in egg yolks and butter.
6. Cook over medium heat, whisking constantly, until mixture thickens and boils.
7. Boil and whisk for 1 minute.
8. Pour mixture into the cooled pie crust.
9. In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.
10. Gradually beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form.
11. Spread meringue over hot filling, sealing to edge of crust.
12. Bake for 10-12 minutes or until meringue is golden brown.
13. Cool on a wire rack for 1 hour.
14. Refrigerate for at least 3 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 11g
Saturated Fat: 5g
Cholesterol: 105mg
Sodium: 180mg
Carbohydrates: 53g
Fiber: 0g
Sugar: 41g
Protein: 3g
Substitutions for ingredients:
- Pre-made pie crust can be substituted with a homemade pie crust.
- Fresh lemon juice can be substituted with bottled lemon juice.
- Granulated sugar can be substituted with brown sugar.
Variations:
- Lime Meringue Pie: Substitute lemon juice with lime juice and lemon zest with lime zest.
- Orange Meringue Pie: Substitute lemon juice with orange juice and lemon zest with orange zest.
Tips and tricks:
- Make sure to whisk the filling constantly to avoid lumps.
- Let the pie cool completely before refrigerating to prevent condensation on the meringue.
- Use room temperature eggs for the meringue to achieve maximum volume.
Storage instructions:
Refrigerate the pie for up to 3 days.
Reheating instructions:
The pie can be served cold or at room temperature.
Presentation ideas:
Serve the pie on a decorative plate or cake stand.
Garnishes:
Garnish with lemon or lime slices.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit salad.
Troubleshooting advice:
- If the filling is too thin, add more cornstarch.
- If the meringue is weeping, it may have been undercooked or overbeaten.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
Meringue pies have been around since the 18th century, with lemon meringue pie becoming popular in the 19th century.
Flavor profiles:
The pie has a tangy and sweet flavor profile.
Serving suggestions:
Serve the pie as a dessert after a meal.
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