Lemon Meringue Pie
January on the West Coast can be pretty “blah”. What I mean by that is the weather is gray, wet ☔, windy, and sometimes there’s a little snow on the ground. This is one of the months (the other is February) where I desperately miss some sunshine. I’m not saying that we don’t see any sun at all but it can be just “gray” some years.
To brighten things up, I like to bake colorful desserts that remind me of the sun. The best examples are either my Tropical Pineapple Upside Down Cake or this one… Lemon Meringue Pie 🍋🥧. With a bright yellow filling and a fluffy cloud of white meringue sitting on top of the pie, it puts a little sunshine in my kitchen.
I also love the taste of it; tart and sweet at the same time… yum 😋! The light meringue sitting on a nice thick layer of lemon custard filling and a nice flaky pie crust, is a delightful dessert to enjoy.
Making 👩🍳👨🍳 this Lemon Meringue Pie is really not that complicated… If you have a stand mixer at home, it’s a piece of cake… well in this case a piece of pie!
There is the pie crust to make and then the filling which is quite easy to achieve and finally the meringue. If you decide to make this dessert, choose a good day, a dry day preferably because meringue absorbs humidity 💧 and you’ll end up with a limp meringue. Here’s a link to make it plus a few helpful tips… Perfect Meringue.
I find Lemon Meringue Pie to be an elegant dessert to serve and it’s also pretty 😍. It has a refreshing taste, perfect for hot summer days but also a gorgeous bright yellow color to lift up your spirit in the middle of winter. It’s a year round sweet treat!
Bon Appétit! 🍽
Check out these other yummy pie recipes…😀
– Country-Style Blueberry Pie
– Coconut Cream Pie
– Key Lime Pie
– Bumbleberry Pie
– Silk & Satin Chocolate Pie
– Pumpkin Pie
– Apple Cheese Pie
– Chocolate Bourbon Pecan Pie
and for even more delicious dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
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Lemon Meringue Pie
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Ingredients
LEMON FILLING
- 1 cup granulated sugar
- 2 tbsp. unbleached all-purpose flour
- 3 tbsp. cornstarch
- 1/4 tsp. ground Himalayan pink salt
- 1/2 cup freshly squeezed lemon juice (about 2 large lemons) tips & tricks
- 1 1/2 cups cold water
- 1 tbsp. rounded lemon zest (from 1 large lemon)
- 2 tbsp. butter tips & tricks
- 4 large free-run egg yolks, beaten
- 1 large (9-inch) pie crust, poked and baked see Recipe
MERINGUE
- 4 large free-run egg whites tips & tricks
- 8 tbsp. granulated sugar
Directions
LEMON FILLING
- Preheat oven to 350ºF.
- In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest.
- Cook over medium-high heat, stirring frequently, until mixture comes to a boil, scraping the bottom with a spatula. Stir in butter.
- In a small bowl, beat egg yolks. Temper them by slowly and gradually adding the hot sugar mixture, whisking constantly.
- Add the tempered egg yolks to the saucepan, whisking continuously. Bring the mixture to a boil and continue to cook while stirring constantly until it thickens.
- Remove from the heat and pour the filling into the baked pastry shell; set aside.
- After the meringue is done, sprinkle some cornstarch on top to help absorb the moisture and make the meringue stick to the filling.
MERINGUE
- Make the meringue recipe
- Spread meringue over hot filling sprinkled with cornstarch, sealing it to the edges of the crust with a spatula and making peaks.
- Transfer to the preheated oven and bake for 10 minutes, or until the meringue is golden brown.
- Remove from the heat and place the pie on a wire rack; let it cool for 1 hour at room temperature.
- Transfer to the fridge, uncovered, for 3 hours. If you leave your pie in the fridge longer than 5 hours, cover it with foil.
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