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 freshly squeezed lemon juice
- 3 egg yolks, beaten
- 2 tablespoons unsalted butter
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Special equipment needed:
- Pie dish
- Mixing bowls
- Whisk
- Saucepan
- Electric mixer
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pre-made pie crust and place it into the pie dish. Trim the edges and prick the bottom with a fork.
3. Bake the crust for 15-20 minutes or until lightly golden brown. Set aside to cool.
4. In a saucepan, whisk together 1 cup of sugar, cornstarch, and salt.
5. Gradually whisk in the water and lemon juice until smooth.
6. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
7. Boil for 1 minute, then remove from heat.
8. Gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks.
9. Pour the egg yolk mixture back into the saucepan and whisk to combine.
10. Return the saucepan to medium heat and cook, stirring constantly, until the mixture comes to a boil.
11. Boil for 1 minute, then remove from heat.
12. Stir in the butter until melted and smooth.
13. Pour the lemon filling into the cooled pie crust.
14. In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
15. Gradually add in 1/4 cup of sugar, beating until stiff peaks form.
16. Spread the meringue over the lemon filling, making sure to seal the edges.
17. Use a piping bag or spatula to create decorative peaks on the meringue.
18. Bake the pie for 10-15 minutes or until the meringue is lightly golden brown.
19. Cool the pie completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 375°F (190°C).
Serving size:
1 pie serves 8 people.
Nutritional information:
Calories: 320
Total Fat: 10g
Saturated Fat: 4g
Cholesterol: 75mg
Sodium: 180mg
Total Carbohydrates: 54g
Dietary Fiber: 1g
Sugars: 42g
Protein: 4g
Substitutions for ingredients:
- You can use a homemade pie crust instead of a pre-made one.
- If you don't have fresh lemons, you can use bottled lemon juice.
- You can use margarine instead of butter.
- You can use a sugar substitute instead of granulated sugar.
Variations:
- You can add a teaspoon of lemon zest to the filling for extra lemon flavor.
- You can use a graham cracker crust instead of a traditional pie crust.
- You can top the meringue with toasted coconut or chopped nuts.
Tips and tricks:
- Make sure to seal the meringue to the edges of the pie crust to prevent shrinking.
- Use room temperature eggs for the meringue for best results.
- Let the pie cool completely before slicing to prevent the filling from spilling out.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 10-15 seconds.
Presentation ideas:
- Serve the pie on a decorative plate with a dollop of whipped cream.
- Garnish with fresh lemon slices or mint leaves.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the meringue weeps or becomes watery, it may have been overbeaten or not baked long enough. Make sure to beat the egg whites to stiff peaks and bake until lightly golden brown.
Food safety advice:
- Make sure to refrigerate the pie if not serving immediately to prevent bacteria growth.
Food history:
- Lemon meringue pie is a classic American dessert that dates back to the late 1800s.
Flavor profiles:
- The pie has a tangy and sweet lemon filling with a light and fluffy meringue topping.
Serving suggestions:
- Serve the pie chilled or at room temperature.
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