Lemon Meringue Pie A Classic Dessert Recipe
Introduction
Lemon Meringue Pie is a timeless dessert that combines a tangy lemon filling with a light and airy meringue topping. This classic pie has been loved for generations, blending sweet and sour flavors that create a perfect balance. Whether served at family gatherings, holiday dinners, or as a delightful treat, this pie is sure to impress.
History
The Lemon Meringue Pie originated in Europe in the 19th century and became popular in America shortly after. The meringue topping, which was first developed by Swiss and French bakers, adds an elegant touch that makes the pie both visually appealing and delicious. Over time, this dessert has evolved into a beloved classic that embodies home-baked goodness.
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
For the Lemon Filling:
- 1 1/4 cups granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
For the Meringue:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Preparation
- Prepare the Pie Crust: In a bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and flute the edges. Chill for 30 minutes.
- Bake the Crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake for another 10 minutes until golden. Let cool.
- Make the Lemon Filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water and cook over medium heat, stirring constantly until the mixture thickens and boils. Boil for 1 minute. Remove from heat and slowly whisk in egg yolks. Return to heat and cook for 2 more minutes, then remove. Stir in butter, lemon juice, and zest. Pour into the cooled crust.
- Prepare the Meringue: In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Beat in vanilla.
- Top the Pie with Meringue: Spread the meringue over the hot filling, sealing to the edges of the crust. Swirl or peak the meringue with the back of a spoon.
- Bake: Reduce the oven temperature to 350°F (175°C) and bake the pie for 10-15 minutes, or until the meringue is golden brown. Cool on a wire rack.
Benefits
- Rich in Vitamin C: The lemon filling provides a boost of vitamin C, which is great for immune support.
- Mood-Boosting: The bright, tangy flavors can help lift your spirits.
- Low Fat: The meringue topping is low in fat compared to other dessert toppings like whipped cream.
Nutrition per Slice
- Calories: 310
- Protein: 4g
- Fat: 12g
- Carbohydrates: 45g
- Sugars: 30g
- Fiber: 1g
Method
- Difficulty: Intermediate
- Preparation Time: 30 minutes
- Cooking Time: 25 minutes
- Chilling Time: 30 minutes
- Total Time: Approximately 1 hour and 30 minutes
Lovers of Lemon Meringue Pie
This dessert is beloved by those who enjoy a mix of tart and sweet flavors. It’s often favored by lemon enthusiasts, dessert lovers, and anyone who appreciates the contrast of creamy filling and airy meringue.
Conclusion
Lemon Meringue Pie is a delightful blend of textures and flavors, making it a standout dessert for any occasion. Its tangy lemon curd and fluffy meringue top are sure to captivate anyone who takes a bite. Whether you’re a seasoned baker or trying it for the first time, this pie is a rewarding dish to make and share.
Let me know if you’d like any adjustments or if you want a different pie recipe!