Ingredients with Measurements:
- 1 pre-made 9-inch 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
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special equipment needed:
- Electric mixer
- Pie weights or dried beans
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 a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until the crust is 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. Add the egg yolks and whisk until combined.
4. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil, about 5-7 minutes. Remove from heat and stir in the butter and lemon zest until the butter is melted and the mixture is smooth.
5. Pour the lemon filling into the cooled pie crust and smooth the top with a spatula.
6. In a large bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 1/2 cup of sugar, beating until stiff peaks form.
7. Spread the meringue over the lemon filling, making sure to seal the edges of the crust. Use a spatula to create peaks and swirls in the meringue.
8. Bake the pie for 10-12 minutes, or until the meringue is golden brown. Cool the pie on a wire rack for at least 1 hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 326
Fat: 9g
Saturated Fat: 4g
Cholesterol: 80mg
Sodium: 154mg
Carbohydrates: 59g
Fiber: 1g
Sugar: 45g
Protein: 3g
Substitutions for ingredients:
- You can use a homemade pie crust instead of a pre-made one.
- You can use bottled lemon juice instead of fresh lemon juice.
- You can use a store-bought meringue mix instead of making your own.
Variations:
- You can add a layer of whipped cream on top of the lemon filling before adding the meringue.
- You can use lime juice instead of lemon juice for a lime meringue pie.
- You can add a teaspoon of vanilla extract to the meringue for extra flavor.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Use room temperature egg whites for the meringue for best results.
- Make sure to seal the edges of the meringue to the crust to prevent it from shrinking or separating during baking.
Storage instructions:
- Store the 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 lemon meringue pie on a decorative pie plate or cake stand.
- Garnish the pie with fresh lemon slices or zest.
Garnishes:
- Fresh lemon slices or zest
- Whipped cream
Pairings:
- Serve the lemon meringue pie with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the meringue is weeping or separating from the filling, it may be due to undercooking or overbeating the egg whites. Make sure to beat the egg whites until stiff peaks form and bake the pie until the meringue is golden brown and set.
Food safety advice:
- Make sure to use pasteurized eggs for the meringue to reduce the risk of foodborne illness.
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 fluffy and sweet meringue topping.
Serving suggestions:
- Serve the lemon meringue pie as a dessert after a family dinner or holiday meal.
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