Zesty Lemon Meringue Delight
Experience the ultimate in citrus desserts with our Zesty Lemon Meringue Delight. This pie boasts a vibrant filling made from the freshest lemons, offering an intense burst of flavor that dances on your palate. The lemon filling is perfectly balanced with a hint of zest from grated lemon peel, creating a refreshing symphony of taste. Topped with a cloud-like meringue, baked to a golden perfection, this pie is not only visually stunning but also irresistibly delicious. A touch of meringue is blended into the lemon filling, enhancing its creaminess and adding depth to each slice. Easy to make yet extraordinary, this pie will become a family favorite and a showstopper at your next gathering.
N/A
Servings
250
Calories
13
Ingredients
Ingredients
Baked pie shell
1 (Pre-baked and cooled.)
Sugar
1 1/2 cups (Divided into two parts.)
Water
1 1/2 cups (For the initial mixture.)
Salt
1/2 teaspoon (For the initial mixture.)
Cornstarch
1/2 cup (Mixed with water to form a paste.)
Water
1/3 cup (Used for mixing with cornstarch.)
Egg yolks
4 (Slightly beaten, and save the whites.)
Fresh lemon juice
1/2 cup (Freshly squeezed.)
Butter
3 tablespoons (Softened.)
Grated lemon peel
1 teaspoon (Freshly grated.)
Egg whites
4 (Saved from the yolks.)
Salt
1/4 teaspoon (For the meringue.)
Sugar
1/2 cup (For the meringue.)
Instructions
1
In a medium saucepan, combine 1 1/2 cups of water, 1/2 teaspoon of salt, and 1 1/2 cups of sugar. Bring to a boil over medium heat.
2
In a separate small bowl, whisk together 1/2 cup of cornstarch with 1/3 cup of water until a smooth paste forms.
3
Gradually pour the cornstarch mixture into the boiling mixture, stirring constantly until it thickens and becomes clear. Remove from heat.
4
In another bowl, combine the slightly beaten egg yolks and 1/2 cup of fresh lemon juice. Slowly stir this mixture into the thickened mixture, making sure to combine thoroughly to avoid scrambling the yolks.
5
Return the saucepan to low heat and cook, stirring constantly, until the mixture reaches a gentle bubble again. Remove from heat and stir in 3 tablespoons of butter and 1 teaspoon of grated lemon peel.
6
Cover the filling and allow to cool to lukewarm.
7
For the meringue, in a separate mixing bowl, add 1/4 teaspoon of salt to the 4 egg whites and beat until frothy.
8
Gradually add 1/2 cup of sugar, continuing to beat until the mixture forms glossy peaks.
9
Carefully fold 2 rounded tablespoons of the meringue into the cooled lemon filling, ensuring it’s well combined.
10
Pour the lemon filling into the baked pie shell and spread the remaining meringue over the top, sealing the edges to the crust.
11
Bake the pie in a preheated oven at 325-350°F for approximately 10 minutes, or until the meringue is golden brown.
12
Allow the pie to cool before serving.
Nutrition Information
8.75g
Fat
38g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Lemon Meringue Delight?
It is an ultimate citrus dessert featuring a vibrant lemon filling and a cloud-like meringue topping.
How many calories are in a serving?
There are 250 calories per serving.
What is the total fat content?
The recipe contains 8.75g of fat per serving.
How many carbohydrates are in this pie?
There are 38g of carbohydrates per serving.
How much protein is in the recipe?
The recipe contains 2.5g of protein per serving.
What ingredients are used for the lemon filling base?
The base uses water, salt, sugar, cornstarch, egg yolks, and lemon juice.
How many egg yolks are required?
You will need 4 slightly beaten egg yolks.
How much lemon juice is needed?
The recipe calls for 1/2 cup of fresh lemon juice.
What is the purpose of cornstarch in this recipe?
Cornstarch is mixed with water to form a paste that thickens the lemon filling.
How much sugar is needed for the initial mixture?
The initial mixture uses 1 1/2 cups of sugar.
What temperature is the oven set to?
The oven should be preheated to 325-350 degrees Fahrenheit.
How long should the pie be baked?
Bake the pie for approximately 10 minutes until the meringue is golden brown.
How many egg whites are used for the meringue?
The recipe uses 4 egg whites saved from the yolks.
What is added to the egg whites to make them frothy?
A 1/4 teaspoon of salt is added to the egg whites before beating.
How much sugar is in the meringue?
The meringue contains 1/2 cup of sugar added gradually while beating.
When do you add the butter and lemon peel?
Add 3 tablespoons of butter and 1 teaspoon of grated lemon peel after the mixture reaches a gentle bubble and is removed from heat.
What is a unique step in this filling preparation?
A unique step involves folding 2 rounded tablespoons of meringue into the cooled lemon filling for added creaminess.
How do you prepare the pie shell?
Use one pre-baked and cooled pie shell.
How do you prevent the meringue from pulling away?
Spread the meringue over the top and seal the edges to the crust.
What consistency should the egg whites reach for the meringue?
The egg whites should be beaten until the mixture forms glossy peaks.
Does this recipe use fresh lemon peel?
Yes, it uses 1 teaspoon of freshly grated lemon peel.
What is the total ingredient count?
There are 13 ingredients in this recipe.
Is this dessert considered refreshing?
Yes, it is described as a refreshing symphony of taste.
Can I serve the pie immediately after baking?
No, you should allow the pie to cool before serving.
How do you prevent the egg yolks from scrambling?
Slowly stir the yolks and lemon juice into the thickened mixture to ensure they combine thoroughly.
What category of food is this?
This recipe is a dessert and a citrus-based pie.
Is this recipe good for gatherings?
Yes, it is described as a showstopper for your next gathering.
What tools are needed for the filling?
You will need a medium saucepan and a small whisking bowl.
What is the description of the meringue topping?
It is described as cloud-like and baked to golden perfection.
Is this a homemade recipe?
Yes, it is tagged as a homemade and family favorite recipe.