Classic Lemon Meringue Pie Recipe – Tangy & Sweet Dessert Delight

🍋 Lemon Meringue Pie 🍋

Prepare to embark on a delightful culinary journey with this exquisite Lemon Meringue Pie, a dessert that perfectly balances the tangy zest of lemon with the sweet, fluffy embrace of meringue. This recipe, brought to you by lovewithrecipes.com, is a timeless classic that will surely become a favorite in your household. With its rich flavors and delightful textures, this pie is perfect for any occasion. Let’s dive into the step-by-step process of creating this delicious masterpiece! 🥧✨

Ingredients:

For the Lemon Filling:

• 1 1/4 cups sugar
• 6 tablespoons cornstarch
• 2 cups water
• 2 egg yolks
• 1/3 cup lemon juice (freshly squeezed for best flavor)
• 3 tablespoons butter
• 2 tablespoons white vinegar
• 1 teaspoon lemon extract

For the Pie Shell:

• 1 pre-baked 9-inch pie crust (store-bought or homemade)

For the Meringue:

• 4 tablespoons cornstarch
• 2 tablespoons cold water
• 1/2 cup boiling water
• 6 egg whites
• 6 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Preparation:

Lemon Filling Preparation:

1. Mix Sugar and Cornstarch: In the top of a double boiler, combine 1 1/4 cups sugar and 6 tablespoons cornstarch. This will be the base of our lemon filling, ensuring it thickens to the perfect consistency.
2. Add Water: Gradually add 2 cups of water to the sugar and cornstarch mixture, stirring constantly to prevent lumps.
3. Combine Egg Yolks and Lemon Juice: In a separate bowl, beat 2 egg yolks with 1/3 cup of lemon juice until well mixed. This will add the signature tangy flavor to our filling.
4. Incorporate Egg Mixture: Slowly add the egg yolk and lemon juice mixture to the sugar and cornstarch mixture, stirring continuously to combine.
5. Cook Over Boiling Water: Place the double boiler over boiling water and cook the mixture until it thickens, which should take about 25 minutes. If you don’t have a double boiler, you can use a heavy cast aluminum pan over low heat. Stir continuously with a wire whisk until thickened to avoid scorching.
6. Add Butter, Vinegar, and Lemon Extract: Once the mixture has thickened, remove it from the heat. Stir in 3 tablespoons of butter, 2 tablespoons of white vinegar, and 1 teaspoon of lemon extract. Mix thoroughly until the butter is completely melted and all ingredients are well blended.
7. Pour into Pie Shell: Pour the prepared lemon filling into the pre-baked 9-inch pie shell. Allow it to cool while you prepare the meringue.

Meringue Preparation:

1. Prepare Cornstarch Mixture: In a small saucepan, blend 4 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Gradually add 1/2 cup of boiling water, stirring constantly, and cook until the mixture is clear and thickened. Set aside to cool completely.
2. Beat Egg Whites: Using an electric mixer at high speed, beat 6 egg whites until foamy. Gradually add 6 tablespoons of sugar, one tablespoon at a time, beating continuously until stiff but not dry peaks form. The meringue should lift up and gently fold over like a soft serve ice cream cone.
3. Incorporate Cornstarch Mixture: Turn the mixer to low speed and add 1/4 teaspoon of salt and 1 teaspoon of vanilla extract. Gradually beat in the cooled cornstarch mixture, then increase the mixer speed to high and beat well until the meringue is glossy and holds firm peaks.
4. Spread Meringue: Spread the meringue over the cooled lemon filling, making sure to seal the edges to prevent shrinking. Use the back of a spoon to create peaks and swirls for a decorative finish.

Baking:

1. Bake: Preheat your oven to 350°F (175°C). Bake the pie for about 12 minutes or until the meringue is golden brown.
2. Cool: Allow the pie to cool completely at room temperature before serving. This will ensure the filling sets properly and the flavors meld together beautifully.

Time Schedule:

Total Time: 50 minutes ⏱️

Tips for the Perfect Lemon Meringue Pie:

• Fresh Lemon Juice: Always use freshly squeezed lemon juice for the best flavor. Bottled lemon juice can sometimes have a more muted flavor and may contain preservatives that affect the taste.
• Room Temperature Eggs: Ensure your eggs are at room temperature before you start. This helps the whites whip up more easily and achieve better volume.
• Sealing the Meringue: When spreading the meringue over the filling, make sure it touches the crust all around the edges. This prevents the meringue from shrinking and helps it adhere better.
• Cooling: Let the pie cool completely before slicing. This allows the filling to set properly and makes it easier to cut neat slices.

Enjoy this delightful Lemon Meringue Pie with its luscious, tangy filling and a cloud of golden meringue on top. It’s a perfect dessert to brighten any day and impress your family and friends. Happy baking! 🍋🥧✨