Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, lemon meringue pie. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Lemon Meringue Pie: A Family Favorite. My grandmother Mae was notorious for her sweet tooth. Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely.
Lemon Meringue Pie is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Lemon Meringue Pie is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have lemon meringue pie using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lemon Meringue Pie:
- Prepare 1 cup white sugar
- Take 2 TBS all-purpose flour
- Make ready 3 TBS cornstarch
- Prepare 1/4 tsp salt
- Get 1 1/2 cups water
- Prepare 2 lemons, juiced and zested
- Prepare 2 TBS butter
- Take 4 egg yolks, beaten
- Make ready 1 (9-in) pie crust, baked
- Get 4 egg whites
- Take 6 TBS white sugar
Lemon meringue pie is a type of dessert pie, consisting of a shortened pastry base filled with lemon curd and topped with meringue. Lemon flavoured custards, puddings and pies have been made since ancient times, Ancient Greece is thought to be the origin of the Lemon pie we know today. Fool-Proof Lemon Meringue Pie recipe, with tips to keep your pie from weeping and how to make the perfect meringue! Learn how to make fresh lemon meringue pie with this classic recipe and step-by-step tutorial.
Instructions to make Lemon Meringue Pie:
- Preheat oven to 350 degrees
- Make lemon filling: 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.
- Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 of the hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat, pour mixture into baked pie shell.
- Make Meringue: in a large glass or metal bowl, whip egg whites until foamy. Add 6 TBS sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown. Allow to cool. Store covered in refrigerator.
A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic. Then try this lemon meringue pie. It's bursting with fresh citrus flavor and a sweet, creamy meringue topping. If you're pressed for time, substitute Betty Crocker pie crust mix for the from-scratch pie crust. Lemon meringue pie, with its tender-crisp crust, tangy-rich filling, and light-as-air meringue, is the There are two essential components to any lemon meringue pie.
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