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Lemon Meringue Pie
Lemon Meringue Pie

Before you jump to Lemon Meringue Pie recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.

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Yogurt is often a snack a lot of people ignore. The fact is, lots of people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. You can’t beat yogurt any time it comes to a healthy snack though. Along with calcium, it’s a good supply of aminoacids and vitamin B. Yogurt is simple for the human body to digest and, dependent on the type of culture utilized to make the yogurt youre eating, can also help normalize your digestive system. Yogurt combines wonderfully with nuts as well as seeds. This decreases your sugar consumption without minimizing the taste of your snack.

A large variety of quick health snacks is easily available. When you make the choice to be healthy, it’s easy to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to lemon meringue pie recipe. To cook lemon meringue pie you need 22 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Lemon Meringue Pie:
  1. Provide Crust
  2. Prepare 1 (9 inch) pie crust, baked
  3. Use Lemon Filling
  4. Take 1/2 Cup Lemon Juice
  5. Provide 1 Tbsp. Lemon Zest
  6. You need 5 Egg Yolks
  7. Take 2 Tbsp. Unsalted Butter
  8. Get 1/4 tsp. Salt
  9. Take 1 Cup Granulated Sugar
  10. Prepare 1/3 Cups cornstarch
  11. Get 1 1/3 Cups Water
  12. Get Meringue
  13. You need 5 Egg Whites
  14. Provide 1/2 tsp. Cream of Tartar
  15. Take 3/4 Cup Granulated Sugar
  16. You need 1/2 tsp. Vanilla Extract
  17. Use Shopping Notes
  18. Use 5 Eggs Total
  19. You need 1 3/4 Cup Granulated Sugar Total
  20. Use 2 Lemons for lemon Juice
  21. Use Pie weights (Dried Beans, Dried Rice or Lentils works too)
  22. Take Parchment Paper
Instructions to make Lemon Meringue Pie:
  1. Blind Bake - (a) Preheat Oven to 425°F. Place crust in 9-inch pie plate. - (b) Crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights. Bake for 10 minutes. - (c) Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center
  2. Lemon Filling (Sugar Mixture) - (a) Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. - (b) Add the lemon juice and water and whisk to combine. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. - (c) Cook the sugar mixture around 6 minutes or until it begins to thickening and bubbling. Once thickened, give it a whisk and reduce heat to low.
  3. Lemon Filling (Temper the Yolk) - (a) Whisk the egg yolks together in a medium bowl or liquid measuring cup. - (b) Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. - (c) Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. - (d) Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated.
  4. Crust and Filling - Pour the filling directly into the pie crust and leave on the side
  5. Meringue (Foam) - (a) With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1-2 minute until bubbles foam - (b) Add the sugar and salt, then continue beating on high speed for about 2 more minutes.
  6. Meringue (Peaks) - (a) Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. - (b) Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
  7. Bake - Back at 425°F for 10-15 minutes or until meringue is brown.
  8. Serve - Let pie sit at room temperature for 1 hour then chill for at least 4 hours before eating.

Fool-Proof Lemon Meringue Pie recipe, with tips to keep your pie from weeping and how to make the perfect meringue! It's the contrast of the three textures in a lemon meringue pie that make it one of the most popular desserts. Learn from the best with Mary Berry's classic lemon meringue pie recipe, or try out the. This Lemon Meringue Pie from Delish.com uses both lemon zest and juice to strike the perfect balance between sweet and tart, plus it has a showstopping meringue topping. Comforting, zesty and light, lemon meringue pie is the ultimate dessert.

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