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Lemon Meringue Pie
Created by: Howcan Team
Ingredients
- 1 9-inch pie crust, pre-baked
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 4 egg whites
- 6 tablespoons white sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium saucepan, whisk together 1 cup sugar, 2 tablespoons flour, 3 tablespoons cornstarch, and 1/4 teaspoon salt.
- Stir in 1 1/2 cups water, lemon juice, and lemon zest. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil.
- Stir in the butter. Place the beaten egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot sugar mixture. Whisk the egg yolk mixture back into the saucepan with the remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until the mixture thickens.
- Pour the filling into the pre-baked pie crust.
- In a large glass or metal bowl, whip egg whites until foamy. Gradually add 6 tablespoons of sugar, continuing to whip until stiff peaks form. Spread the meringue over the pie, sealing the edges at the crust.
- Bake in the preheated oven for 10 minutes, or until the meringue is golden brown. Allow to cool before serving.
Lemon meringue pie has a rich history dating back to the 19th century, with its origins in Europe. This delectable dessert consists of a buttery crust filled with tangy lemon curd and topped with fluffy meringue. The pie gained popularity in the United States during the 20th century and has since become a beloved classic. Chefs like Julia Child and Martha Stewart have popularized the recipe, adding their own unique twists. Today, the best versions of this pie can be found in traditional American diners and bakeries, where the balance of sweet and tart flavors is perfected. The key to a great lemon meringue pie lies in achieving a crisp, golden meringue topping and a smooth, zesty lemon filling. For a twist, some chefs incorporate a hint of lavender or thyme into the lemon curd for a fragrant and sophisticated flavor profile.
50 min
8
320 calories
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