Lemon Meringue Pie
Lemons have a sour taste, but their acidity and tanginess are for good reasons. They make a good flavor for various desserts like puddings, custards, and pies. All of which are thought to have existed since ancient times. And speaking of lemons and pies, have you had lemon pie before?
Historians believe that lemon pie originated from ancient Greece. But our dessert recipe for today, which is Lemon Meringue Pie, was not introduced until the 19th century – 1806 to be specific. It was a Philadelphian pastry chef named Elizabeth Coane Goodfellow who invented it. And ever since, lemon meringue pies have become the new craze.
As Thanksgiving and the holidays are nearing, I’m sure you are already thinking about what you will serve during those special occasions. Well, we got you covered when it comes to dessert. Try making this Lemon Meringue Pie recipe that will surely impress everybody.
Lemon Meringue Pie is a delicious, beautiful, and timeless dessert. While it is true that there are thousands of desserts available nowadays, this classic recipe will still stand out for sure. The sweet and tart lemon filling will certainly tickle your taste buds, not to mention the flaky pie crust.
This Lemon Meringue Pie recipe may seem simple, but not when it comes to the taste. With the flaky pie crust and the balanced sweetness of the filling, it’s simply irresistible! Perfect for any occasion!
2 tbsp. all-purpose flour
3 tbsp. cornstarch
1 c. white sugar
1 1/2 c. water
1/4 tsp. salt
2 tbsp. butter
2 lemons (seedless, juiced, and zested)
4 large egg yolks (beaten)
4 large egg whites
6 tbsp. white sugar
1 pie crust (9-inch), baked
- Preheat oven to 350 degrees Fahrenheit.
2. Make the filling:
- Mix together sugar, cornstarch, flour, and salt in a medium saucepan. Add lemon juice, lemon zest, and water. Bring to a boil while frequently stirring over medium-high heat and then add water.
- Put the egg yolks in a small bowl and add about 1/2 cup of the sugar mixture. Add back to the rest of the hot sugar mixture.
- Continue cooking until thick.
- Remove from heat and pour into the baked pastry shell.
3. Make the meringue:
- Whip egg whites until foamy in a large bowl. Slowly add sugar and whip until stiff peaks form.
- Spread meringue over pie.
4. Bake for about 10 minutes or until golden brown.
When spreading meringue over the pie, be sure to seal the edges at the crust.
- Cuisine: American
Meringue can be tricky to make. It is highly recommended that you utilize room temperature egg whites because they whip faster than the cold ones do. This will give you better results. Also, make sure to not add even a bit of the yolk to the mixture, so be careful when separating the egg whites from the yolks.
You need to leave the eggs alone for quite some time to get them to room temperature. So while you are waiting, start preparing the crust (if not using a pre-baked pie crust) as well as that of the lemon filling.