Lemon and Meringue Pie: A Classic Recipe for the Modern Baker
Are you ready to bake a pie that’s as bright and zesty as a summer day? Then look no further! This lemon and meringue pie recipe will guide you through creating a delightful dessert that's sure to impress your friends and family. We’ll cover everything from making a perfectly flaky crust to achieving that glossy, towering meringue. Get ready to wow your taste buds!
Ingredients You'll Need:
This recipe is broken down into three key components: the crust, the lemon filling, and the meringue topping. Make sure you have these ingredients on hand before you begin!
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Lemon Filling:
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 large lemons, zested and juiced (about ¾ cup juice)
- 4 large eggs
- 4 large egg yolks
- 4 tablespoons (½ stick) unsalted butter, cut into pieces
For the Meringue Topping:
- 4 large egg whites
- ½ teaspoon cream of tartar
- 1 cup granulated sugar
Step-by-Step Instructions:
Let's get baking! Follow these steps carefully to create the perfect lemon and meringue pie.
Making the Crust:
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in Butter: Add the chilled, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add Water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix!
- Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and Bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden.
Making the Lemon Filling:
- Whisk Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Add Water and Lemon: Gradually whisk in the water, lemon zest, and lemon juice.
- Cook the Filling: Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 1 minute, or until thickened.
- Temper the Eggs: In a separate bowl, whisk together the eggs and egg yolks. Slowly whisk in about ½ cup of the hot lemon mixture to temper the eggs.
- Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining lemon mixture. Cook for 1-2 minutes, stirring constantly, until the filling thickens further.
- Stir in Butter: Remove from heat and stir in the butter until melted and smooth.
Making the Meringue Topping:
- Whip Egg Whites: In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
- Add Cream of Tartar: Add the cream of tartar and continue beating until stiff peaks form.
- Gradually Add Sugar: Gradually add the sugar, one tablespoon at a time, beating until the meringue is glossy and stiff.
- Assemble and Bake: Pour the lemon filling into the baked pie crust. Spread the meringue evenly over the filling, sealing the edges to the crust.
- Bake: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly browned.
Cooling and Serving:
Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents a soggy bottom. Enjoy your delicious homemade lemon and meringue pie!
Tips for Success:
- Use fresh lemons: The brighter the lemon flavor, the better the pie!
- Don't overbake the crust: Overbaking can lead to a tough crust.
- Don't overbeat the meringue: Overbeating can make the meringue tough.
- Cool completely: Patience is key for a perfect set.
This recipe is your key to baking a truly memorable lemon and meringue pie. Remember to share your creations and tag us – we'd love to see your baking masterpieces! Happy baking!
