Lemon Meringue Pie

Lemon Meringue Pie is a classic dessert that features a tangy lemon filling topped with a fluffy meringue. Here’s a breakdown of its components:

Components:

1. Crust: Typically made from a flaky pastry or graham cracker crust, providing a buttery base for the pie.
2. Lemon Filling: This is the star of the pie, made from fresh lemon juice, sugar, eggs, and cornstarch. The filling is usually cooked until thickened and has a bright, tart flavor.
3. Meringue: This is made from egg whites and sugar, whipped until stiff peaks form. It’s spread over the lemon filling and then baked or broiled until golden brown.

Flavor Profile:

The pie is a delightful balance of sweet and tart, with the smooth lemon filling contrasting beautifully with the light, airy meringue topping.

Serving:

Lemon Meringue Pie is often served chilled and is a popular choice for special occasions and summer gatherings due to its refreshing taste.

Here’s a classic recipe for Lemon Meringue Pie:

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (or 1 pie crust)
• ⅓ cup sugar
• ½ cup unsalted butter, melted

For the Lemon Filling:

• 1 cup sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 3 large egg yolks, lightly beaten
• ½ cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter

For the Meringue:

• 3 large egg whites
• ¼ teaspoon cream of tartar
• ½ cup sugar

Instructions:

1. Make the Crust:

• Preheat your oven to 350°F (175°C).
• In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
• Press the mixture into the bottom and up the sides of a 9-inch pie dish.
• Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool.

2. Prepare the Lemon Filling:

• In a saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the water.
• Cook over medium heat, stirring constantly until the mixture thickens and starts to boil.
• Once boiling, cook for an additional 2 minutes, then remove from heat.
• Stir a small amount of the hot mixture into the beaten egg yolks to temper them, then gradually whisk the egg yolk mixture back into the saucepan.
• Return to heat and cook for another 2 minutes, stirring constantly.
• Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth.
• Pour the lemon filling into the cooled crust.

3. Make the Meringue:

• In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
• Gradually add the sugar, continuing to beat until stiff peaks form and the mixture is glossy.
• Spread the meringue over the lemon filling, sealing the edges to prevent shrinking.

4. Bake:

• Bake in the preheated oven for about 10-12 minutes, or until the meringue is golden brown.
• Remove from the oven and let it cool at room temperature. Then refrigerate for at least 3 hours before serving.

Enjoy your delicious Lemon Meringue Pie!