Classic Lemon Meringue Pie
Delight in the bright and tangy flavor of this Classic Lemon Meringue Pie. This beloved dessert features a rich, creamy lemon filling made from fresh lemon juice and egg yolks, all nestled inside a flaky baked pie shell. Topped with a light and fluffy meringue that is perfectly browned to golden perfection, this pie not only tastes divine but also makes for a stunning centerpiece at any gathering. Follow the steps to create this masterpiece, perfect for family dinners or special occasions!
8
Servings
N/A
Calories
9
Ingredients
Ingredients
sugar
1 cup (granulated)
cornstarch
3 tablespoons (none)
cold water
1 1/2 cups (none)
egg yolks
3 (beaten)
lemon juice
1/4 cup (freshly squeezed)
margarine
1 tablespoon (softened)
9 inch pie shell
1 (baked)
egg whites
3 (room temperature)
sugar
1/3 cup (granulated)
Instructions
1
In a medium saucepan, combine 1 cup of sugar, cornstarch, and cold water. Cook over medium heat, stirring continuously until the mixture becomes smooth and begins to thicken.
2
Gradually add the beaten egg yolks to the pot, stirring constantly to avoid curdling. Continue to cook until the mixture reaches a boil and thickens, approximately 1 minute. Remove from heat.
3
Stir in the freshly squeezed lemon juice and softened margarine until fully combined. Allow the lemon filling to cool slightly.
4
Pour the lemon filling into the baked pie shell, smoothing the top with a spatula.
5
In a clean mixing bowl, beat the egg whites at medium speed until foamy. Gradually add 1/3 cup of granulated sugar, continuing to beat until stiff peaks form.
6
Spread the meringue over the lemon filling, making sure to seal the edges well to prevent shrinking.
7
Bake the pie in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the meringue is lightly browned.
8
Allow the pie to cool at room temperature before slicing and serving. Enjoy your delicious lemon meringue pie!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Lemon Meringue Pie?
It is a bright and tangy dessert featuring a creamy lemon filling made from fresh juice and egg yolks in a flaky shell, topped with a fluffy, golden-browned meringue.
How many servings does this recipe make?
This recipe yields 8 servings.
What are the primary ingredients for the lemon filling?
The filling is made from granulated sugar, cornstarch, cold water, beaten egg yolks, fresh lemon juice, and softened margarine.
What type of pie shell should be used?
The recipe calls for one 9-inch pie shell that has already been baked.
How do I prepare the egg yolks for the filling?
The egg yolks should be beaten before being gradually added to the saucepan mixture.
How do I thicken the lemon filling mixture?
Cook the sugar, cornstarch, and cold water over medium heat while stirring continuously until smooth and thick.
How long should I boil the filling after adding yolks?
Continue to cook the mixture until it reaches a boil and thickens, which takes approximately 1 minute.
When should the lemon juice be added?
Stir in the freshly squeezed lemon juice and softened margarine after removing the thickened mixture from the heat.
What is the preparation for the margarine?
The margarine should be softened before being incorporated into the lemon filling.
Should the filling be cooled before adding to the shell?
Yes, you should allow the lemon filling to cool slightly before pouring it into the baked pie shell.
How many egg whites are needed for the meringue?
The recipe requires 3 egg whites at room temperature.
What is the first step in making the meringue?
In a clean mixing bowl, beat the egg whites at medium speed until they become foamy.
How much sugar is added to the meringue?
Gradually add 1/3 cup of granulated sugar to the egg whites while beating.
What consistency should the meringue reach?
The egg whites and sugar should be beaten until stiff peaks form.
How should the meringue be spread over the pie?
Spread the meringue over the lemon filling, ensuring you seal the edges well to prevent shrinking.
Why is it important to seal the edges of the meringue?
Sealing the meringue to the edges of the crust prevents it from shrinking during the baking process.
What is the oven temperature for baking the pie?
The oven should be preheated to 350°F (175°C).
How long does the pie need to bake?
Bake the pie for 15 to 20 minutes.
How do I know when the pie is finished baking?
The pie is done when the meringue topping is lightly browned.
Should the pie be served immediately after baking?
No, you should allow the pie to cool at room temperature before slicing and serving.
What amount of cornstarch is used in the filling?
The recipe uses 3 tablespoons of cornstarch.
What is the amount of lemon juice required?
You need 1/4 cup of freshly squeezed lemon juice.
Can I use granulated sugar for both parts of the recipe?
Yes, granulated sugar is used for both the lemon filling (1 cup) and the meringue topping (1/3 cup).
What speed should the egg whites be beaten at?
The recipe suggests starting at a medium speed until the whites are foamy.
How much water is needed for the filling?
The recipe calls for 1 1/2 cups of cold water.
What is the category of this recipe?
This recipe is categorized as a Pie.
What are some tags associated with this recipe?
Tags include dessert, citrus pie, holiday dessert, homemade, and fluffy meringue.
How many egg yolks are used in the filling?
The recipe requires 3 beaten egg yolks.
What tool should be used to smooth the filling?
A spatula is recommended for smoothing the top of the lemon filling in the pie shell.
Is the pie shell baked before or after adding filling?
The pie shell must be baked before the lemon filling and meringue are added.