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 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 for blind baking
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.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 15 minutes.
4. Remove the parchment paper and weights and bake for an additional 10 minutes until the crust is golden brown. Set aside to cool.
5. In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice until smooth.
6. Whisk in the egg yolks and place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a boil.
7. Remove the saucepan from the heat and whisk in the butter and lemon zest until the butter is melted and the mixture is smooth.
8. Pour the lemon filling into the cooled pie crust.
9. In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
10. Gradually add in 1/2 cup of sugar, beating until stiff peaks form.
11. Spread the meringue over the lemon filling, making sure to seal the edges.
12. Bake the pie for 10-12 minutes until the meringue is golden brown.
13. Cool the pie completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Preheat the oven to 375°F.
Serving size:
One 9-inch pie, serves 8-10 people.
Nutritional information:
Calories: 290
Fat: 8g
Saturated Fat: 3g
Cholesterol: 70mg
Sodium: 160mg
Carbohydrates: 53g
Fiber: 1g
Sugar: 41g
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, but the flavor may not be as bright.
- You can use margarine instead of butter for a dairy-free version.
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 crust with a fork before blind baking to prevent it from puffing up.
- Use room temperature egg whites for the meringue for best results.
- Make sure to spread the meringue all the way to the edges of the pie crust to prevent the filling from leaking out.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or aluminum foil to prevent it from drying out.
Reheating instructions:
- To reheat the pie, place it in a preheated 350°F oven for 10-15 minutes until warmed through.
Presentation ideas:
- Serve the pie on a decorative pie plate or cake stand.
- Garnish the pie with lemon slices or zest.
Garnishes:
- Lemon slices or zest
- Whipped cream
Pairings:
- Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the meringue weeps or separates from the filling, it may be due to overbeating or underbaking. Make sure to beat the egg whites until stiff peaks form and bake the pie until the meringue is golden brown.
Food safety advice:
- Make sure to cook the lemon filling until it comes to a boil to ensure that the eggs are cooked through.
- 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:
- The pie has a sweet and tangy lemon filling with a light and fluffy meringue topping.
Serving suggestions:
- Serve the pie as a dessert after a family dinner or holiday meal.
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