Ingredients with Measurements:
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup water
- 2 tablespoons butter
- 2 tablespoons grated lemon zest
- 1/2 cup fresh lemon juice
- 4 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special Equipment Needed:
- 9-inch pie plate
- Electric mixer
- Medium saucepan
- Medium bowl
- Whisk
- Rubber spatula
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch pie plate with butter.
2. In a medium saucepan, combine 2 cups sugar, flour, salt, and 1 cup water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low and simmer for 5 minutes.
3. Remove from heat and stir in butter, lemon zest, and lemon juice.
4. In a medium bowl, whisk together egg yolks and cornstarch. Gradually stir in the hot lemon mixture.
5. Return mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and pour into the prepared pie plate.
6. In a medium bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and beat until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form.
7. Spread meringue over the top of the lemon filling, making sure to seal the edges. Use a pastry brush to lightly brush the meringue with melted butter.
8. Bake for 15 minutes, or until the meringue is golden brown. Cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 300
Fat: 10g
Carbohydrates: 48g
Protein: 5g
Substitutions for Ingredients:
- Butter: can be substituted with margarine or vegetable oil
- Lemon juice: can be substituted with lime juice
- Cornstarch: can be substituted with arrowroot powder
Variations:
- Add a teaspoon of vanilla extract to the lemon filling
- Substitute the meringue with a crumb topping
- Substitute the lemon filling with a different fruit filling
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form, otherwise the meringue will not hold its shape
- Use a pastry brush to lightly brush the meringue with melted butter, this will help it to brown nicely
- Make sure to seal the edges of the meringue to the pie plate, otherwise the filling will leak out
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes.
Presentation Ideas:
Serve with a dollop of whipped cream and a sprinkle of lemon zest.
Garnishes:
Lemon zest, whipped cream, and fresh berries.
Pairings:
Pair with a glass of sparkling wine or a cup of tea.
Suggested Side Dishes:
Serve with a green salad or roasted vegetables.
Troubleshooting Advice:
If the meringue does not brown, increase the oven temperature to 375°F and bake for an additional 5 minutes.
Food Safety Advice:
Make sure to use pasteurized eggs for this recipe.
Food History:
Lemon meringue pie is believed to have originated in the 19th century in England.
Flavor Profiles:
This recipe has a sweet and tart flavor with a light and fluffy meringue topping.
Serving Suggestions:
Serve with a dollop of whipped cream and a sprinkle of lemon zest.
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