Lemon Meringue Pie - Step By Step For Perfect Results!
Looking for the perfect lemon meringue pie recipe? Look no further! This foolproof recipe is the only one you'll ever need to make a delicious and impressive dessert.
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For the full recipe with step by step photo instructions visit the blog: https://www.bostongirlbakes.com/lemon...
To learn how to make pie crust from scratch: • Achieving Pie Crust Perfection: Exper...
For more detailed instructions on blind baking watch this video: • How To Roll Out And Crimp Pie Crust T...
Ingredients
1 single pie crust homemade or storebought
For the lemon filling:
4 large egg yolks room temperature
1 cup (200 g) granulated white sugar
6 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups (360 mL) water
½ cup (120 mL) fresh lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter
For the meringue
4 large egg whites room temperature
¼ teaspoon cream of tartar
6 tablespoons (74 g) granulated white sugar
Instructions
1. Roll out the chilled pie dough: On a floured work surface, roll out the disc of chilled dough. Turn the dough a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9” pie dish. Tuck it in with your fingers, making sure it is smooth. Trim the excess, leaving about a 1 inch overhang. Fold the excess pie dough underneath, crimping the edges. Optional: Refrigerate the pie crust for at least 30 minutes to firm it up before baking. 1 single pie crust
2. Blind bake the crust. Preheat the oven to 400°F. Line the pie crust with parchment paper. Fill with pie weights, dried beans or rice. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is golden brown, about 7 minutes longer. Remove from oven and allow to cool on a wire cooling rack. Reduce oven temperature to 350oF.
3. Make lemon filling. In a small bowl, whisk the egg yolks together. Set aside. In a medium saucepan, combine the sugar, cornstarch, salt, water, lemon juice, and lemon zest. Whisk to combine. Bring to a boil over medium heat, whisking constantly, about 10 minutes until mixture is thick. Once bubbling, continue to cook for an additional 2 minutes more, whisking constantly. Remove from heat. 4 large egg yolks 1 cup (200 g) granulated white sugar 6 tablespoons cornstarch ¼ teaspoon salt 1 ½ cups (360 mL) water ½ cup (120 mL) fresh lemon juice 1 tablespoon lemon zest
4. Temper the eggs. Stir a small quantity of the hot mixture into the beaten egg yolks (this helps to prevent them from curdling), and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep whisking. Remove the mixture from the stove, and add butter and stir until combined and smooth in consistency. Pour into prepared pie shell. 2 tablespoons unsalted butter
5. Make meringue. In a clean, dry mixing bowl with an electric mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 5 minutes. Add the sugar then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. Spread meringue on top of warm filling. Spread the meringue to the edges of the crust, making sure it touches the crust (to help prevent the meringue from weeping. 4 large egg whites ¼ teaspoon cream of tartar 6 tablespoons (74 g) granulated white sugar
6. Bake the pie. Bake for 15-20 minutes in preheated 350°F or until the meringue is browned on top. Remove from the oven, place on a wire rack, and allow to cool at room temperature for 1 hour. Lemon meringue pie is best enjoyed the day it is made. Store leftovers, covered in the refrigerator. The meringue will weep over time and begin to separate.
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