Citrus Dream Lemon Meringue Pie
This Citrus Dream Lemon Meringue Pie is inspired by the sun-drenched days of my childhood spent in the enchanting lemon groves of Southern California. Each slice captures the essence of tangy, zesty lemons balanced with a luscious custard filling, all topped with a cloud of fluffy, golden meringue. The sweet and tart flavors meld harmoniously, creating a delightful dessert that evokes nostalgic summer afternoons filled with warmth and laughter. Perfect for any occasion, this pie is sure to impress friends and family, leaving them dreaming of citrus wonderlands.
8
Servings
N/A
Calories
12
Ingredients
Ingredients
sugar
1 1/2 cups (granulated)
cornstarch
7 tablespoons (none)
salt
1 dash (none)
water
1 1/2 cups (none)
egg yolks
3 (beaten)
lemon rind
1 teaspoon (grated)
butter
2 tablespoons (unsalted)
lemon juice
1/3 cup (freshly squeezed)
baked pie crust
1 (store-bought or homemade)
egg whites
3 (none)
lemon juice
1 teaspoon (none)
sugar
6 tablespoons (granulated)
Instructions
1
In a medium saucepan, combine 1 1/2 cups of sugar, 7 tablespoons of cornstarch, and a dash of salt. Gradually whisk in 1 1/2 cups of water until well blended.
2
Cook over medium heat, stirring continuously until the mixture comes to a boil and thickens, about 5 minutes. Once thickened, remove from heat.
3
In a separate bowl, stir a small amount of the hot mixture into the beaten egg yolks to temper them, then return the yolk mixture back to the saucepan.
4
Bring the mixture back to a boil, stirring constantly for 1 minute, then remove from heat again.
5
Add the grated lemon rind and unsalted butter, stirring until the butter is melted and incorporated. Slowly mix in 1/3 cup of freshly squeezed lemon juice.
6
Allow the lemon custard to cool to lukewarm before pouring it into the pre-baked pie crust.
7
For the meringue, use a clean bowl to beat the egg whites with 1 teaspoon of lemon juice until soft peaks form.
8
Gradually add in 6 tablespoons of sugar while continuing to beat, until stiff peaks form and all sugar has dissolved—check by rubbing a tiny amount between your fingers.
9
Spread the meringue over the cooled lemon filling, ensuring it seals at the edges of the crust to prevent shrinking.
10
Bake in a preheated moderate oven at 350°F (175°C) for 12 to 15 minutes, or until the meringue is beautifully golden brown. Keep a close eye to avoid overbaking.
11
Once baked, allow the pie to cool thoroughly at room temperature before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Citrus Dream Lemon Meringue Pie?
It is a tangy, zesty lemon custard pie topped with a cloud of fluffy, golden meringue, inspired by the lemon groves of Southern California.
How many servings does this pie make?
This recipe makes 8 servings.
What is the required oven temperature for baking the meringue?
The oven should be preheated to 350°F (175°C).
How long does the meringue need to bake?
The meringue should bake for 12 to 15 minutes until it is beautifully golden brown.
What are the ingredients for the lemon filling?
The filling consists of granulated sugar, cornstarch, salt, water, egg yolks, grated lemon rind, unsalted butter, and fresh lemon juice.
How much sugar is used in the lemon custard?
The custard filling uses 1 1/2 cups of granulated sugar.
How many egg yolks are needed for the filling?
The recipe requires 3 beaten egg yolks.
What amount of cornstarch is required?
You will need 7 tablespoons of cornstarch to thicken the filling.
How much fresh lemon juice is added to the custard?
The filling requires 1/3 cup of freshly squeezed lemon juice.
How do I prevent the meringue from shrinking?
Ensure the meringue is spread all the way to the edges of the crust to create a seal.
What is the method for tempering the egg yolks?
Stir a small amount of the hot sugar and cornstarch mixture into the beaten egg yolks before adding the yolk mixture back into the saucepan.
How many egg whites are needed for the meringue?
The meringue is made using 3 egg whites.
How much sugar is added to the meringue topping?
6 tablespoons of granulated sugar are used for the meringue.
What is the purpose of lemon juice in the meringue?
One teaspoon of lemon juice is added to the egg whites to help them reach soft peaks during beating.
How can I tell if the sugar in the meringue has dissolved?
You can check by rubbing a tiny amount of the meringue between your fingers to feel for any granules.
Should the butter used be salted or unsalted?
The recipe calls for 2 tablespoons of unsalted butter.
What type of crust is recommended?
A pre-baked pie crust is used, which can be either store-bought or homemade.
How much lemon rind should be grated?
You should use 1 teaspoon of grated lemon rind.
How long should the custard boil after adding the egg yolks?
The mixture should be boiled for 1 minute while stirring constantly after the yolks are incorporated.
When should the filling be poured into the crust?
The lemon custard should be allowed to cool to lukewarm before being poured into the pre-baked crust.
Is there salt in this recipe?
Yes, a dash of salt is included in the initial saucepan mixture.
What is the food category for this recipe?
The category for this recipe is Pie.
How much water is added to the filling mixture?
1 1/2 cups of water are whisked into the sugar and cornstarch.
What peak consistency should the meringue reach?
The meringue should be beaten until stiff peaks form.
Is fresh lemon juice necessary?
Yes, the recipe specifically recommends freshly squeezed lemon juice for the best flavor profile.
How should the finished pie be cooled?
The pie should cool thoroughly at room temperature before you attempt to slice and serve it.
What are some tags associated with this recipe?
Tags include citrus dessert, summer pie, homemade pie, and classic recipe.
What should I avoid when baking the meringue?
Avoid overbaking by keeping a close eye on the pie once it is in the oven.
How long does the initial thickening of the water and cornstarch take?
It takes about 5 minutes of stirring over medium heat to reach a boil and thicken.
What is the final step for the filling before cooling?
The final step is to slowly mix in 1/3 cup of freshly squeezed lemon juice after the butter has melted.