HOW TO MAKE LEMON MERINGUE PIE
This Lemon Meringue Pie is not only simple to make, but it is also refreshing, velvety, and tart - the ideal finish to any meal! If you don't have much time, you may either make everything from scratch or use some shortcuts. This zesty lemon meringue pie is encased in a handmade butter crust that is crisp and flaky, and it is topped with a mountain of Italian meringue that is as light as air, creating a dessert that is not only simple to create but also quite exceptional.
This tart is a slice of heaven for everyone who likes lemon! Every mouthful has a delightful amount of zing in addition to the ideal harmony of sweetness and different textures. This recipe with a handmade butter crust was one of my favorites, but if you like, you may use a crushed cookie or nut crust instead. The CRISP butter crust and the soft, zingy interior are a wonderful contrast to one another. If you're not a fan of meringue, you can simply use a mountainous dollop of whipped cream for the topping instead.
This recipe called for an Italian meringue, which is far more robust than the more straightforward French type. As long as your filler does not include any dampness, you really won't need to be concerned about weeping at all. Browning meringue with a torch is an excellent alternative to baking, which may somewhat destabilize the confection.
INGREDIENTS NEEDED FOR:
FOR THE PIE CRUST:
1¼ Cups.Of all-purpose flour.
1 Tsp.Of sugar.
½ Tsp.Of salt.
½ Cup.Of cold butter; cut into cubes.
3 to 4 Tbsp.Of cold water.
FOR THE FILLING:
300 grams.Of white sugar.
60 grams.Of corn starch.
1½ Cups.Of water.
4 egg yolks.
¼ Cup.Of lemon juice.
zest of 2 lemons.
2 Tbsp.Of butter.
FOR THE MERINGUE:
½ Cup.Of water.
1 Tbsp.Of corn starch.
4 egg whites.
1 Tsp.Of vanilla extract.
A pinch.Of salt.
½ Cup.Of white sugar.
FOR MAKING THE PIE CRUST, FOLLOW THESE STEPS:
Step 1:
In a small bowl, combine the flour, sugar, and salt. With a pastry cutter or fork, cut in butter until pea-sized pieces of butter remain.
Step 2:
Add cold water gradually while stirring until the mixture can be pressed together. And refrigerate for at least two hours or freeze for thirty minutes until cooled.
Step 3:
Heat oven to 425 degrees Fahrenheit. And roll in a 9-inch pie pan; pushing into the bottom and up the edges of the pie dish. When desired, trim the edges and crimp or leave them as is. Prick the bottom and sides all over with a fork to avoid ballooning.
Step 4:
Bake for 10 to 12 minutes, or until lightly browned. Reserve while you prepare the filling.
THE FILLING PREPARATION:
Step 1:
Combine together the sugar, water, cornstarch, egg yolks, lemon juice, and lemon zest in a medium saucepan.
Step 2:
Cook over medium to medium-high heat, whisking continuously until thickened; when warm, it will be thicker than pudding. This may take 10 to 15 minutes; nevertheless, do not hurry. Take the sauce from the heat and mix in the butter.
Step 3:
Spoon the filling into the pie crust while you prepare the meringue.
THE MERINGUE PREPARATION:
Step 1:
At this point, you need to prepare the oven to heat at 375 degrees Fahrenheit.
Step 2:
In a small saucepan, combine water and cornstarch using a whisk. Cook over medium heat until clear and thickened. Set aside but keep warm.
Step 3:
In a clean basin using clean beaters, whip the egg whites, vanilla extract, and salt until soft peaks form.
Step 4:
Add sugar gradually while beating until firm, glossy peaks form. Now gradually include the heated corn starch mixture, beating continuously, until the meringue is light, airy, and retains firm peaks.
Step 5:
Sprinkle meringue over hot pie filling (it is essential that the filling is still hot!) and spread to the crust's edge. The meringue must completely surround the borders.
Step 6:
Bake at 375 degrees Fahrenheit until the tops of the meringue are golden brown; do not overbake.
Step 7:
Let it sit on the counter on a wire rack for 1 to 2 hours, then refrigerate for 5 to 6 hours, or overnight, until cooled. Slice then serve for your loved ones!!!
