Lemon Meringue Pie

Name: Lemon Meringue Pie
Prep time: 2 h 42 min
Cook time: 2 h 42 min
Total time: 2 h 42 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps butter; 43 grams cornstarch; 1 pinch cream of tartar; 4 egg whites; 4 egg yolks (reserve whites for meringue); 122 milliliters lemon juice; 1 Tbsp finely grated lemon zest; 9 inches pre-baked pie shell; 0 teaspoons salt; 267 grams sugar; 2 Tbsps sugar; 355 milliliters water

Lemon Meringue Pie might be a good recipe to expand your dessert recipe box. This recipe serves 8. One portion of this dish contains about 17g of protein, 65g of fat, and a total of 1267 calories. A mixture of pre-baked pie shell, egg whites, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 691 person have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 2 hours and 42 minutes.

Instructions

Watch how to make this recipe.

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

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Oven

Whisk egg yolks in medium size mixing bowl and set aside.

Ingredients you will need

Egg Yolk

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Mixing Bowl

Whisk

In a medium saucepan, combine cornstarch, water, sugar, and salt.

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Corn Starch

Sugar

Water

Salt

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Sauce Pan

Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute.

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Whisk

Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

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Egg Yolk

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Whisk

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute.

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Egg

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Sauce Pan

Remove from heat and gently stir in butter, lemon juice, and zest until well combined.

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Lemon Juice

Butter

Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust.

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Pie Crust

Crust

Bake for 10 to 12 minutes or until meringue is golden.

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Oven

Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

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Wire Rack

Oven

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Ingredients you will need

Cream Of Tartar

Egg Whites

Lemon

Sugar

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Stand Mixer

Whisk

Bowl

Equipment

Ingredients

Servings:

egg yolks (reserve whites for meringue)122milliliters

lemon juice 1Tbsp

finely grated lemon zest 9inches

pre-baked pie shell 0teaspoons

Recommended wine: Late Harvest Sauvignon Blanc, Ice Wine, White Port

Lemon Meringue Pie works really well with Late Harvest Sauvignon Blanc, Ice Wine, and White Port. Since lemon meringue pie is pretty acidic, you can go with any of these sweet wines. The Saddleback Cellars Nils Late Harvest Sauvignon Blanc with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Saddleback Cellars Nils Late Harvest Sauvignon Blanc

Dessert in a bottle, with the aromas of dried pear, baked apple, figs, spiced with nutmeg, clove, allspice and vanilla. Medium weight, bright and exquisitely balanced - with just the right sweetness and a lively acidity.