Lemon Meringue Pie
Introduction:
Lemon Meringue Pie is a classic dessert with a perfect balance of tangy lemon filling and a sweet, fluffy meringue topping. It’s a refreshing choice for any occasion, offering a combination of tart and sweet flavors. This dessert has stood the test of time and remains a favorite at family gatherings, holidays, and dinner parties.
Ingredients:
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter, chilled and cut into cubes
- 2-4 tbsp cold water
- For the lemon filling:
- 1 1/2 cups granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 3 large egg yolks, lightly beaten
- 1/2 cup fresh lemon juice
- 2 tbsp lemon zest
- 2 tbsp unsalted butter
- For the meringue:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
Instructions:
- Make the crust:
In a large bowl, mix the flour and salt. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes. - Roll out the dough:
Preheat the oven to 425°F (220°C). On a floured surface, roll out the dough to fit a 9-inch pie dish. Place the dough in the pie dish, trim excess, and crimp the edges. Prick the bottom with a fork and line with parchment paper or foil. Fill with pie weights or dried beans to prevent bubbling. Bake for 12-15 minutes, or until golden. Let cool. - Make the lemon filling:
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water and cook over medium heat, whisking constantly until the mixture thickens and begins to boil. Remove from heat. Gradually whisk a small amount of hot mixture into the egg yolks to temper them, then whisk the egg yolks back into the hot mixture. Return to heat and cook for 2 minutes, whisking constantly. Remove from heat and stir in lemon juice, lemon zest, and butter. Pour the filling into the cooled pie crust. - Make the meringue:
Beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, a tablespoon at a time, and beat until stiff peaks form. - Assemble and bake:
Spread the meringue over the lemon filling, sealing the edges to the crust. Bake at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. Let cool completely before slicing.
History:
Lemon Meringue Pie is believed to have originated in the 19th century, though its precise origins are debated. Some claim it comes from the UK, while others suggest it was an American invention. The pie rose to popularity in the early 20th century, particularly after the introduction of commercially available meringue powder. The combination of tangy lemon filling with light, fluffy meringue made it a favorite in both home kitchens and bakeries.
Formation:
The pie is formed through a careful balance of textures. The buttery, flaky crust supports the tart, creamy lemon filling, while the meringue creates a sweet, airy topping. The key to a perfect lemon meringue pie is ensuring the meringue is properly whipped to stiff peaks and baked just long enough to achieve that golden, lightly crisp exterior.
Conclusion:
Lemon Meringue Pie remains a classic dessert, embodying a harmonious combination of tart and sweet flavors. With its flaky crust, tangy lemon filling, and pillowy meringue, it’s a treat that is always a hit at any gathering. The versatility and timeless appeal of this pie ensure that it will continue to be cherished for generations to come.
Lovers:
Lemon Meringue Pie is a dessert made for sharing with loved ones. It brings people together at celebrations, picnics, or cozy dinners at home. Whether served as a refreshing end to a summer meal or enjoyed as a special treat during the holidays, this pie is made for moments of joy and connection. Perfect for those who appreciate the balance of sweetness and tartness, and ideal for those with a love for classic desserts.
Introduction:
Lemon Meringue Pie is a classic dessert with a perfect balance of tangy lemon filling and a sweet, fluffy meringue topping. It’s a refreshing choice for any occasion, offering a combination of tart and sweet flavors. This dessert has stood the test of time and remains a favorite at family gatherings, holidays, and dinner parties.
Ingredients:
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter, chilled and cut into cubes
- 2-4 tbsp cold water
- For the lemon filling:
- 1 1/2 cups granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 3 large egg yolks, lightly beaten
- 1/2 cup fresh lemon juice
- 2 tbsp lemon zest
- 2 tbsp unsalted butter
- For the meringue:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
Instructions:
- Make the crust:
In a large bowl, mix the flour and salt. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes. - Roll out the dough:
Preheat the oven to 425°F (220°C). On a floured surface, roll out the dough to fit a 9-inch pie dish. Place the dough in the pie dish, trim excess, and crimp the edges. Prick the bottom with a fork and line with parchment paper or foil. Fill with pie weights or dried beans to prevent bubbling. Bake for 12-15 minutes, or until golden. Let cool. - Make the lemon filling:
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water and cook over medium heat, whisking constantly until the mixture thickens and begins to boil. Remove from heat. Gradually whisk a small amount of hot mixture into the egg yolks to temper them, then whisk the egg yolks back into the hot mixture. Return to heat and cook for 2 minutes, whisking constantly. Remove from heat and stir in lemon juice, lemon zest, and butter. Pour the filling into the cooled pie crust. - Make the meringue:
Beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, a tablespoon at a time, and beat until stiff peaks form. - Assemble and bake:
Spread the meringue over the lemon filling, sealing the edges to the crust. Bake at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. Let cool completely before slicing.
History:
Lemon Meringue Pie is believed to have originated in the 19th century, though its precise origins are debated. Some claim it comes from the UK, while others suggest it was an American invention. The pie rose to popularity in the early 20th century, particularly after the introduction of commercially available meringue powder. The combination of tangy lemon filling with light, fluffy meringue made it a favorite in both home kitchens and bakeries.
Formation:
The pie is formed through a careful balance of textures. The buttery, flaky crust supports the tart, creamy lemon filling, while the meringue creates a sweet, airy topping. The key to a perfect lemon meringue pie is ensuring the meringue is properly whipped to stiff peaks and baked just long enough to achieve that golden, lightly crisp exterior.
Conclusion:
Lemon Meringue Pie remains a classic dessert, embodying a harmonious combination of tart and sweet flavors. With its flaky crust, tangy lemon filling, and pillowy meringue, it’s a treat that is always a hit at any gathering. The versatility and timeless appeal of this pie ensure that it will continue to be cherished for generations to come.
Lovers:
Lemon Meringue Pie is a dessert made for sharing with loved ones. It brings people together at celebrations, picnics, or cozy dinners at home. Whether served as a refreshing end to a summer meal or enjoyed as a special treat during the holidays, this pie is made for moments of joy and connection. Perfect for those who appreciate the balance of sweetness and tartness, and ideal for those with a love for classic desserts.