Heavenly Lemon Meringue Delight
This Heavenly Lemon Meringue Delight is the ultimate crowd-pleaser, guaranteed to impress at any gathering. Inspired by Pam Anderson's Perfect Recipe cookbook, this lemon meringue pie boasts a luscious filling that perfectly balances sweet and tart flavors, reminiscent of summer days. The bright lemony taste comes from fresh lemons, and the creamy texture is created by egg yolks and butter. Topped with a light, fluffy meringue that stands tall like fluffy clouds, this dessert is as beautiful as it is delicious. A hint of graham cracker in the crust adds a delightful twist, making each bite a harmonious blend of textures and flavors. Prepare to be whisked away to the Mid-Atlantic U.S. with every mouthful!
8
Servings
275
Calories
21
Ingredients
Ingredients
flour
1 1/4 cups (all-purpose)
sugar
1 tablespoon (for crust)
salt
1/2 teaspoon (for crust)
unsalted butter
6 tablespoons (cut into pieces and frozen)
vegetable shortening
4 tablespoons (frozen)
ice water
3-5 tablespoons (as needed)
graham cracker crumbs
1/2 cup (for crust)
sugar
1 cup (for filling)
cornstarch
1/4 cup (for filling)
salt
1/8 teaspoon (for filling)
large egg yolks
6
water
1 1/2 cups (for filling)
lemon zest
1 tablespoon (freshly grated)
lemon juice
1/2 cup (fresh from 2-3 lemons)
unsalted butter
2 tablespoons (for filling)
cornstarch
1 tablespoon (for meringue)
water
1/3 cup (for meringue)
cream of tartar
1/4 teaspoon
sugar
1/2 cup (for meringue)
large egg whites
4
vanilla extract
1/2 teaspoon
Instructions
1
Prepare the pie crust: In a food processor, pulse together flour, sugar, and salt until combined.
2
Add frozen butter and pulse in 1-second bursts until the mixture resembles coarse cornmeal, with pea-sized pieces.
3
Incorporate the frozen shortening in the same manner until combined.
4
Gradually add ice water, one tablespoon at a time, with the processor running until the dough forms a ball (2-3 tablespoons usually suffice).
5
Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
6
Flour your work surface generously and sprinkle with graham cracker crumbs. Roll out the chilled dough into a 13-inch disk, adding flour and crumbs as needed.
7
Place the dough into a 9-inch pie pan, trim edges, and refrigerate until firm (about 30 minutes). Prick the bottom with a fork.
8
Preheat the oven to 375°F (190°C) and place the pie crust in the freezer for a quick chill.
9
Bake the crust for 20-25 minutes until golden brown, checking for bubbles in the dough.
10
For the lemon filling: In a nonreactive saucepan, whisk together sugar, cornstarch, and salt. Add egg yolks and slowly whisk in water.
11
Bring the mixture to a simmer over medium heat, stirring regularly until thickened (8-10 minutes).
12
Remove from heat and stir in lemon zest, lemon juice, and butter. Keep the filling warm.
13
For the meringue: In a small saucepan, combine cornstarch with 1/3 cup water and bring to a simmer until thickened and translucent.
14
In a large mixing bowl, combine cream of tartar and sugar. Using a mixer, beat egg whites until frothy, then add vanilla.
15
Gradually incorporate the sugar mixture, one tablespoon at a time, followed by the cornstarch mixture until stiff peaks form.
16
Pour the warm lemon filling into the baked pie crust and spread meringue evenly over the top, ensuring it seals at the edges.
17
Create peaks in the meringue with the back of a spoon and bake at 325°F (160°C) for about 20 minutes until golden brown.
18
Allow the pie to cool completely before slicing and serving.
Nutrition Information
12
Fat
42
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Lemon Meringue Delight?
Heavenly Lemon Meringue Delight is a classic dessert featuring a luscious lemon filling, a light and fluffy meringue topping, and a unique crust with a hint of graham cracker.
Who inspired this specific lemon meringue recipe?
This recipe was inspired by Pam Anderson's Perfect Recipe cookbook, focusing on a perfect balance of sweet and tart flavors.
How many servings does this recipe provide?
This recipe yields 8 servings.
What are the nutritional facts for one serving?
Each serving contains approximately 275 calories, 12g of fat, 42g of carbohydrates, and 3g of protein.
What gives the filling its bright lemony taste?
The bright flavor comes from using one tablespoon of freshly grated lemon zest and half a cup of fresh lemon juice from 2 to 3 lemons.
What is the secret to the pie crust's flavor?
A half cup of graham cracker crumbs is sprinkled onto the work surface and rolled into the dough to add a delightful twist and extra texture.
How is the pie crust dough prepared?
The dough is made by pulsing flour, sugar, salt, frozen butter, and frozen shortening in a food processor, then gradually adding ice water until a ball forms.
How long should the pie dough chill before rolling?
The dough should be wrapped in plastic and refrigerated for at least 30 minutes before you begin rolling it out.
What size should the dough be rolled out to?
The dough should be rolled out into a 13-inch disk to fit a 9-inch pie pan with enough overlap for trimming.
At what temperature do I pre-bake the crust?
The empty pie crust should be baked at 375 degrees Fahrenheit (190 degrees Celsius) for 20 to 25 minutes until golden brown.
How do I make the lemon filling?
Whisk sugar, cornstarch, and salt in a saucepan; add egg yolks and water, then simmer until thickened before stirring in zest, juice, and butter.
How many egg yolks are used in the filling?
The filling requires 6 large egg yolks to achieve its creamy texture.
How many egg whites are needed for the meringue?
You will need 4 large egg whites to create the light and fluffy meringue topping.
What is the unique stabilizer used in this meringue?
A mixture of cornstarch and water is simmered until translucent and then incorporated into the beaten egg whites to stabilize the meringue.
When do I add the vanilla to the meringue?
Vanilla extract is added to the egg whites once they have become frothy, just before adding the sugar mixture.
How do I know when the meringue is ready to be spread?
The meringue is ready once you have incorporated the sugar and cornstarch mixtures and it forms stiff peaks.
Should the lemon filling be hot or cold when adding the meringue?
The warm lemon filling should be poured into the baked crust and then immediately topped with the meringue.
How do I prevent the meringue from shrinking?
Ensure the meringue is spread evenly all the way to the edges of the crust to create a seal, which helps prevent it from pulling away.
What temperature is the pie baked at after adding the meringue?
The topped pie is baked at 325 degrees Fahrenheit (160 degrees Celsius).
How long does the final bake take?
The pie should bake for about 20 minutes until the meringue peaks are golden brown.
What is the importance of cream of tartar in this recipe?
Cream of tartar is mixed with sugar to help stabilize the egg whites and create a more voluminous meringue.
Can I use a food processor for the entire crust process?
Yes, the food processor is used to combine dry ingredients, cut in the fats, and mix in the ice water until the dough forms a ball.
Why is it recommended to freeze the butter and shortening?
Using frozen fats ensures they don't melt during the mixing process, which results in a much flakier pie crust.
What does the filling texture feel like?
The filling has a creamy, luscious texture created by the combination of egg yolks, butter, and cooked cornstarch.
Is the lemon flavor very strong?
Yes, the recipe uses both fresh zest and juice to provide a bright, tart citrus flavor that is balanced by the sweet meringue.
How should the pie be cooled?
The pie must be allowed to cool completely before slicing to ensure the filling has set and the meringue stays intact.
What regional style does this pie represent?
This recipe is associated with the Mid-Atlantic region of the United States.
How many ingredients are in this recipe in total?
There are 21 total ingredients used across the crust, filling, and meringue components.
What kind of saucepan should be used for the lemon filling?
A nonreactive saucepan should be used to prevent the acidic lemon juice from reacting with the metal and affecting the flavor.
How do you create the decorative top on the meringue?
Use the back of a spoon to pull up small amounts of the meringue to create peaks before putting it in the oven.