Lemon Meringue Pie
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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 prepare very colorful foods and one of the best examples is 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 Lemon Meringue Pie; 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 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 the perfect meringue… Perfect Meringue. There are a few tips that I share with you to have a lovely pie.
 
I find Lemon Meringue Pie 🍋🥧 to be an elegant dessert to serve and it’s also pretty. It also has a refreshing taste, perfect for hot summer days but nothing is stopping you from enjoying it all year round…
Bon Appétit! 🍽
 
Check out these other yummy pie recipes…🥧😋
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
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Perfect Meringue

Lemon Meringue Pie

The perfect combination of tart and sweet makes this pie recipe the perfect dessert!
4.50 from 4 votes
Servings 8

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Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 4 hours
Total Time 40 minutes

Ingredients
  

LEMON FILLING

  • 1 cup granulated sugar
  • 2 tbsp. unbleached all-purpose flour
  • 3 tbsp. cornstarch
  • 1/4 tsp. ground Himalayan sea 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

  • In the bowl of a stand mixer, add the egg whites and process on medium speed for 1 1/2 minutes.
  • Start adding sugar gradually while processing the egg whites. Continue on medium speed until it forms stiff peaks.
  • 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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