Lemon Zest Supreme Meringue Pie
Indulge in the delightful sweetness and tang of this Lemon Zest Supreme Meringue Pie. Perfectly thickened with a blend of cornstarch and flour, this pie filling stays rich and vibrant without the dreaded runniness that plagues traditional lemon pies. The citrusy filling boasts the fresh juice of two large lemons, creating a wonderfully balanced flavor that dances on your palate. Topped with a luscious, billowy meringue that caramelizes beautifully in the oven, this pie is not just a treat for the taste buds; it's a feast for the eyes as well. Serve it as a classic dessert, and watch everyone reach for seconds!
8
Servings
N/A
Calories
11
Ingredients
Ingredients
Sugar
1 cup (granulated)
Flour
2 tablespoons (all-purpose)
Cornstarch
3 tablespoons
Salt
1/4 teaspoon
Water
1 1/2 cups (cold)
Lemons
2 (juiced)
Butter
2 tablespoons (unsalted)
Egg Yolks
4 (beaten)
Egg Whites
4
Sugar
6 tablespoons (for meringue)
9-inch Pie Crust
1 (baked)
Instructions
1
In a medium saucepan, whisk together the granulated sugar, flour, cornstarch, and salt until thoroughly combined.
2
Gradually stir in the cold water and freshly squeezed lemon juice.
3
Cook over medium-high heat, stirring constantly, until the mixture comes to a boil.
4
Once boiling, add the butter and stir until melted and incorporated.
5
In a separate small bowl, whisk the beaten egg yolks. Gradually temper the yolks by whisking in about 1/2 cup of the hot lemon mixture until well combined.
6
Carefully whisk the egg yolk mixture back into the saucepan with the remaining lemon filling.
7
Return the mixture to a boil, stirring constantly until thickened, then remove from heat.
8
Let the filling cool slightly before pouring it into the pre-baked pie crust.
9
Preheat your oven to 350°F (175°C).
10
In a clean bowl, whip the egg whites until foamy, then gradually add the 6 tablespoons of sugar, continuing to beat until stiff peaks form.
11
Spread the meringue over the filled lemon pie, ensuring to seal the edges at the crust to prevent shrinkage during baking.
12
Bake in the preheated oven for about 10 minutes or until the meringue is golden brown.
13
Allow the pie to cool before serving, which will help set the filling completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Lemon Zest Supreme Meringue Pie?
It is a classic dessert featuring a citrusy filling thickened with cornstarch and flour, topped with a billowy, caramelized meringue.
How many servings does this recipe make?
This recipe makes 8 servings.
What thickeners are used in the lemon filling?
The filling is thickened using a blend of 2 tablespoons of all-purpose flour and 3 tablespoons of cornstarch.
How many lemons are needed for the juice?
The recipe requires the fresh juice of 2 large lemons.
What is the recommended oven temperature for browning the meringue?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How do I prevent the lemon filling from becoming runny?
Using a blend of cornstarch and flour as thickeners and ensuring the mixture reaches a boil helps prevent runniness.
What size pie crust should I use?
A 9-inch pie crust is required for this recipe.
Does the pie crust need to be baked before adding the filling?
Yes, the recipe specifies using one pre-baked 9-inch pie crust.
How long should the pie bake in the oven?
The pie should bake for about 10 minutes to brown the meringue.
Why is it important to seal the meringue to the crust?
Sealing the meringue at the edges of the crust prevents it from shrinking during the baking process.
How much granulated sugar is used in the filling?
The filling requires 1 cup of granulated sugar.
How much sugar is added to the meringue topping?
6 tablespoons of sugar are added to the egg whites for the meringue.
Should the water added to the filling be hot or cold?
The recipe calls for 1.5 cups of cold water.
When should I add the butter to the filling?
Add the butter once the sugar, flour, cornstarch, and liquid mixture comes to a boil.
How do I temper the egg yolks?
Gradually whisk about 1/2 cup of the hot lemon mixture into the beaten egg yolks before adding them back to the main saucepan.
How many egg yolks are used in the filling?
Four beaten egg yolks are used for the filling.
How many egg whites are needed for the meringue?
Four egg whites are used to create the meringue topping.
What type of butter is used in the recipe?
The recipe uses 2 tablespoons of unsalted butter.
How do I know when the egg whites are ready for the meringue?
Whip the egg whites until they are foamy, then gradually add sugar and beat until stiff peaks form.
Should the pie cool before serving?
Yes, allowing the pie to cool helps the filling set completely before it is served.
What is the first step in making the filling?
Whisk together the granulated sugar, flour, cornstarch, and salt in a medium saucepan.
What kind of flour is recommended?
The recipe calls for all-purpose flour.
What should the meringue look like after baking?
The meringue should be a light golden brown color.
Is salt used in this recipe?
Yes, 1/4 teaspoon of salt is included in the filling mixture.
How many lemons are juiced for this recipe?
The juice of two large lemons is required.
What are the tags associated with this recipe?
Tags include lemon pie, meringue pie, dessert, citrus, sweet, baked dessert, homemade pie, classic pie, and summer dessert.
Is the lemon mixture cooked over high or medium heat?
It should be cooked over medium-high heat while stirring constantly.
What is the category of this recipe?
This recipe is categorized as a Pie.
Should the filling be poured into the crust while hot?
The recipe suggests letting the filling cool slightly before pouring it into the pre-baked crust.
What is the texture of the meringue?
The meringue is described as luscious, billowy, and caramelized.