Classic Lemon Meringue Delight
This Classic Lemon Meringue Delight is the epitome of a perfect pastry that balances the bright tang of fresh lemons with the sweet, airy texture of meringue. Inspired by a blend of traditional recipes and modern twists, this pie is crafted to deliver a burst of lemon flavor without overwhelming tartness, making it a crowd-pleaser for any occasion. The flaky homemade crust adds a delightful crunch that perfectly complements the creamy lemon filling, while the toasted meringue provides a beautiful finish. Ideal for family gatherings, special celebrations, or simply to satisfy your dessert cravings, this pie will leave your taste buds singing with joy.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
all-purpose flour
1 1/3 cups (measured and sifted)
vegetable shortening
1/2 cup (chilled)
salt
1/2 teaspoon (fine)
sugar
1 teaspoon (granulated)
ice-cold water
1/2 cup (divided use)
water
1 cup (divided use)
egg yolks
4 (large, separated from whites)
cornstarch
1/3 cup (sifted)
sugar
1 1/4 cups (divided use)
salt
1/8 teaspoon (fine)
butter
3 tablespoons (diced into small cubes)
lemon juice
1/2 cup (freshly squeezed from 2-3 lemons)
lemon zest
1 tablespoon (freshly grated)
cornstarch
2 tablespoons (for meringue)
water
1/2 cup (for meringue)
egg whites
4 (large, at room temperature)
cream of tartar
1/4 teaspoon (for stabilizing meringue)
vanilla extract
1/2 teaspoon (pure)
sugar
1/2 cup (for meringue)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare the pie crust: In a mixing bowl, combine the flour, vegetable shortening, salt, and sugar. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
3
Gradually add ice-cold water, one tablespoon at a time, mixing until the dough forms a ball. It should feel slightly moist but not sticky.
4
Roll out the dough on a floured surface to about 1/4 inch thick. Place it into a 9-inch pie dish and trim the edges.
5
Poke holes with a fork into the bottom of the dough to prevent bubbling. Sprinkle with sugar to prevent sogginess.
6
Crimp the edges of the crust and optionally line with parchment paper and fill with dry beans to maintain shape.
7
Bake for 20-25 minutes until lightly browned, then let it cool while preparing the filling.
8
For the lemon filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the water and egg yolks until well combined.
9
Heat on medium, stirring constantly until thickened and bubbling. Remove from heat and stir in the lemon juice, zest, and butter until fully incorporated.
10
For the meringue: In a small saucepan, mix cornstarch, water, and 2 tablespoons of sugar. Cook over low heat, stirring until thickened and transparent, then set aside.
11
In a mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining sugar, beating until stiff peaks form. Fold in the cornstarch mixture gently.
12
Assemble the pie: Pour the warm lemon filling into the cooled crust. Spread the meringue over the filling, sealing the edges and creating peaks with a spoon.
13
Bake the pie at 375°F (190°C) for 10-15 minutes, or until the meringue is lightly golden brown. Allow to cool completely before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Classic Lemon Meringue Delight?
It is a traditional pastry that features a flaky homemade crust, a creamy and tangy lemon filling, and a sweet, toasted meringue topping.
What temperature should the oven be set to?
The oven should be preheated and set to 375°F (190°C) for both the crust and the final baking of the meringue.
How do I prevent the pie crust from bubbling while baking?
You should poke holes in the bottom of the dough with a fork and optionally fill the crust with dry beans or pie weights during the initial bake.
Why is sugar sprinkled on the raw crust?
A small amount of sugar is sprinkled on the bottom of the crust to help prevent it from becoming soggy once the filling is added.
How long does the crust need to bake initially?
The crust should be baked for 20-25 minutes until it is lightly browned.
What are the main ingredients for the lemon filling?
The filling consists of sugar, cornstarch, salt, water, egg yolks, lemon juice, lemon zest, and butter.
How do I thicken the lemon filling?
The filling is thickened by whisking sugar, cornstarch, water, and egg yolks over medium heat until the mixture bubbles and thickens.
How many lemons are needed for the juice?
You will need approximately 1/2 cup of fresh lemon juice, which typically comes from 2 to 3 lemons.
What is the secret to a stable meringue in this recipe?
The recipe uses a cooked mixture of cornstarch, water, and sugar folded into the beaten egg whites to provide extra stability.
What is the role of cream of tartar in the meringue?
Cream of tartar is used to stabilize the egg whites, helping them hold their shape and reach stiff peaks.
Should the egg whites be cold or at room temperature?
For the best volume when beating, the egg whites should be at room temperature.
How do I assemble the pie?
Pour the warm lemon filling into the cooled crust, then spread the meringue over the top, making sure to seal the edges.
Why is it important to seal the meringue to the edges of the crust?
Sealing the meringue to the crust prevents it from shrinking or pulling away from the sides during baking.
How long does the completed pie bake?
The assembled pie bakes for 10-15 minutes at 375°F (190°C) until the meringue is golden brown.
What kind of shortening is used for the crust?
The recipe calls for 1/2 cup of chilled vegetable shortening.
Can I use bottled lemon juice?
While fresh juice is recommended for the best flavor, bottled juice can be used as a substitute if fresh lemons are unavailable.
How do I achieve a flaky crust?
Use a pastry cutter to blend chilled shortening into the flour until it looks like coarse crumbs, and use ice-cold water for the dough.
How thick should the pie dough be rolled?
The dough should be rolled out to a thickness of approximately 1/4 inch.
What size pie dish does this recipe require?
This recipe is designed for a standard 9-inch pie dish.
When should I add the butter to the lemon filling?
The butter should be stirred into the filling after it has been removed from the heat, along with the lemon juice and zest.
What should the meringue look like before folding in the cornstarch mixture?
The egg whites should be beaten until they form stiff, glossy peaks.
How do I create the decorative peaks on top?
Use the back of a spoon to gently lift the meringue upwards after spreading it across the filling.
Does the lemon filling need to be hot when the meringue is added?
Yes, the instructions specify pouring the warm lemon filling into the crust before spreading the meringue over it.
What is the texture of the meringue topping?
It is sweet and airy with a lightly toasted, golden exterior.
How do I prepare the flour for the crust?
The all-purpose flour should be measured and sifted before mixing.
Is vanilla extract used in the lemon filling?
No, the vanilla extract is used specifically as part of the meringue components.
How much water is needed for the crust dough?
The crust requires approximately 1/2 cup of ice-cold water, added one tablespoon at a time.
How much salt is in the lemon filling?
The filling contains 1/8 teaspoon of fine salt.
What is the total number of egg whites used?
The recipe uses 4 large egg whites for the meringue.
Should the pie be served hot?
No, the pie should be allowed to cool completely before serving to ensure the filling sets properly.