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
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Special equipment needed:
- Electric mixer
- Heart-shaped pie dish (or regular pie dish)
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Roll out the pre-made pie crust and place it into the heart-shaped pie dish. Trim the edges and prick the bottom with a fork.
3. Bake the crust for 12-15 minutes or until lightly golden brown. Set aside to cool.
4. In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt. Gradually whisk in water and lemon juice.
5. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then remove from heat.
6. In a small bowl, whisk egg yolks. Gradually whisk in 1/2 cup of the hot lemon mixture.
7. Pour the egg yolk mixture back into the saucepan with the remaining lemon mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then remove from heat.
8. Stir in butter until melted and smooth. Pour the lemon filling into the cooled pie crust.
9. In a large bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
10. Gradually add 1/4 cup of sugar, beating until stiff peaks form.
11. Spoon the meringue over the hot lemon filling, spreading it to the edges of the crust to seal it in.
12. Bake for 12-15 minutes or until the meringue is lightly golden brown.
13. Cool completely before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 290
- Total fat: 10g
- Saturated fat: 4g
- Cholesterol: 70mg
- Sodium: 170mg
- Total carbohydrates: 47g
- Dietary fiber: 1g
- Sugars: 34g
- Protein: 3g
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.
- If you don't have cream of tartar, you can substitute with 1 teaspoon of white vinegar or lemon juice.
Variations:
- You can make a regular round pie instead of a heart-shaped pie.
- You can use lime juice instead of lemon juice to make a lime meringue pie.
- You can add a layer of whipped cream on top of the lemon filling before adding the meringue.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- When making the meringue, make sure your bowl and beaters are clean and free of any grease or residue.
- Spread the meringue all the way to the edges of the crust to seal it in and prevent the filling from leaking out.
Storage instructions:
- Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil.
Reheating instructions:
- To reheat leftover pie, place it in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a decorative plate or platter.
- Garnish with lemon slices or zest.
Garnishes:
- Lemon slices or zest
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with a light vinaigrette
Troubleshooting advice:
- If the meringue weeps or beads up after baking, 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 lightly golden brown.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Lemon meringue pie is a classic American dessert that dates back to the 19th century.
Flavor profiles:
- Tart and tangy lemon filling with a sweet and fluffy meringue topping.
Serving suggestions:
- Serve the pie chilled or at room temperature.
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