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
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special equipment needed:
- Electric mixer
- Pie weights or dried beans
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
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.
3. Bake the crust for 15 minutes, then remove the weights and parchment paper. Brush the crust with a beaten egg white and bake for an additional 5 minutes.
4. In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice until smooth.
5. Cook the mixture over medium heat, stirring constantly, until it comes to a boil. Continue to cook and stir for 2 minutes until thickened.
6. In a small bowl, whisk the egg yolks. Gradually whisk in 1/2 cup of the hot lemon mixture. Pour the egg mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.
7. Remove the saucepan from the heat and stir in the butter until melted. Pour the lemon filling into the baked pie crust.
8. In a large mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add 1/2 cup of sugar, beating until stiff peaks form.
9. Spread the meringue over the lemon filling, making sure to seal the edges of the crust.
10. Bake the pie for 10-12 minutes, or until the meringue is golden brown.
11. Allow the pie to cool to room temperature before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
Preheat oven to 375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 344
Fat per serving: 8g
Carbohydrates per serving: 64g
Protein per serving: 4g
Substitutions for ingredients:
- You can use a homemade pie crust instead of a pre-made one.
- You can use bottled lemon juice instead of freshly squeezed.
- You can use margarine instead of butter.
- You can use a sugar substitute instead of granulated sugar.
Variations:
- You can add 1 tablespoon of lemon zest to the lemon filling for extra lemon flavor.
- You can use a graham cracker crust instead of a traditional pie crust.
- You can use lime juice instead of lemon juice for a lime meringue pie.
- You can add a layer of sliced strawberries or raspberries on top of the lemon filling before adding the meringue.
Tips and tricks:
- Make sure to seal the edges of the meringue to prevent it from shrinking or weeping.
- Use room temperature egg whites for the meringue for best results.
- Allow the pie to cool completely before slicing to prevent the filling from running.
Storage instructions:
- Store the lemon meringue pie in the refrigerator 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 pie dish or cake stand.
- Garnish the pie with fresh lemon slices or whipped cream.
Garnishes:
- Fresh lemon slices
- Whipped cream
- Fresh berries
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 shrinking, try adding a teaspoon of cornstarch to the egg whites before beating them.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
- Flapper pies were popular in the 1920s and 1930s, and were named after the flappers who were known for their short hair and short skirts.
Flavor profiles:
- Sweet and tangy lemon filling with a light and fluffy meringue topping.
Serving suggestions:
- Serve the lemon meringue pie as a dessert after a dinner party or holiday meal.
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