Ingredients with Measurements:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- For the filling:
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 4 large egg yolks
- For the meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Pastry brush
- Piping bag (optional)
Step-by-step instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the flour and salt for the crust. Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough comes together. Form the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Chill for at least 30 minutes.
- Roll out the dough on a floured surface and transfer it to the pie dish. Trim the edges and prick the bottom with a fork. Bake for 15-20 minutes, or until lightly golden. Let cool.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt for the filling. Gradually whisk in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Remove from heat and whisk in the butter and egg yolks. Return to heat and cook for another 2-3 minutes, stirring constantly. Pour the filling into the cooled crust.
- In a large mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- Spread the meringue over the filling, making sure to seal the edges. Use a piping bag or spatula to create decorative peaks.
- Bake for 10-12 minutes, or until the meringue is lightly golden. Let cool completely before serving.
- Time:
Preparation time: 45 minutes
- Cooking time: 45 minutes
5. Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 360
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 170mg
- Carbohydrates: 55g
- Fiber: 1g
- Sugar: 39g
- Protein: 5g
Substitutions for ingredients:
- For the crust: You can use a store-bought pie crust instead of making your own.
- For the filling: You can use bottled lemon juice instead of fresh lemon juice. You can also use a combination of lemon and lime juice for a different flavor.
- For the meringue: You can use a handheld mixer instead of an electric mixer. You can also add a teaspoon of vanilla extract for extra flavor.
Variations:
- Chocolate Lemon Meringue Pie: Add 1/4 cup cocoa powder to the crust and 1/2 cup chocolate chips to the filling.
- Coconut Lemon Meringue Pie: Add 1/2 cup shredded coconut to the crust and sprinkle 1/4 cup on top of the meringue before baking.
- Lime Meringue Pie: Substitute lime juice for the lemon juice in the filling.
Tips and tricks:
- Make sure the pie crust is fully cooled before adding the filling to prevent it from becoming soggy.
- Use room temperature egg whites for the meringue to ensure maximum volume.
- Be careful not to overbeat the meringue, as it can become grainy.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Serve the pie on a decorative plate or cake stand.
- Garnish with lemon slices or zest.
Garnishes:
- Lemon slices or zest
- Whipped cream
Pairings:
- Coffee or tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the meringue is weeping (releasing liquid), it may be undercooked or overbeaten. Make sure to bake it until lightly golden and don't overbeat it.
- If the filling is too runny, it may not have cooked long enough or you may have added too much liquid. Cook it longer and make sure to measure the ingredients accurately.
Food safety advice:
- Make sure to refrigerate the pie if it's not being served immediately.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Lemon meringue pie is a classic American dessert that dates back to the late 19th century.
Flavor profiles:
- Tangy, sweet, and creamy
Serving suggestions:
- Serve the pie chilled or at room temperature.
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