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
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Special Equipment Needed:
- 9-inch pie dish
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pre-made pie crust and place it in the pie dish. Prick the bottom with a fork and bake for 10-12 minutes, or until lightly golden brown. Set aside to cool.
3. In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice until smooth.
4. Whisk in the egg yolks and butter. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
5. Stir in the lemon zest and pour the filling into the cooled pie crust.
6. In a large bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
7. Gradually add in 1/4 cup of sugar, beating until stiff peaks form.
8. Spread the meringue over the lemon filling, making sure to seal the edges.
9. Bake for 10-12 minutes, or until the meringue is lightly golden brown.
10. Cool the pie completely on a wire rack before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 9g
Carbohydrates: 50g
Protein: 3g
Sodium: 160mg
Sugar: 38g
Substitutions for ingredients:
- Instead of a pre-made pie crust, you can make your own using your favorite recipe.
- You can use bottled lemon juice instead of freshly squeezed lemon juice.
- Margarine can be substituted for butter in the filling.
- You can use a store-bought meringue mix instead of making your own.
Variations:
- Add a layer of whipped cream on top of the lemon filling before adding the meringue.
- Use lime juice instead of lemon juice for a lime meringue pie.
- Add a teaspoon of vanilla extract to the meringue for added flavor.
Tips and Tricks:
- Make sure to seal the edges of the meringue to prevent it from shrinking or weeping.
- Use room temperature eggs for the meringue to achieve the best results.
- To prevent the meringue from sticking to the filling, spread it over the filling while it is still hot.
Storage Instructions:
- Store the Givré Lemon Meringue Pie in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the pie, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the Givré Lemon Meringue Pie on a decorative plate or cake stand.
- Garnish with fresh lemon slices or zest.
Garnishes:
- Fresh lemon slices or zest
- Whipped cream
Pairings:
- A cup of hot tea or coffee
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the meringue is weeping, it may be due to overbeating or undercooking. Make sure to follow the recipe instructions carefully.
- If the meringue is shrinking, it may be due to undercooking or not sealing the edges properly.
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:
- Lemon meringue pie is a classic American dessert that dates back to the late 1800s.
Flavor Profiles:
- Sweet and tangy lemon filling with a light and fluffy meringue topping.
Serving Suggestions:
- Serve the Givré Lemon Meringue Pie as a dessert after a family dinner or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A