Are you a fan of tangy, refreshing desserts that are sure to make your taste buds dance? If so, you’re in for a real treat with this irresistible lemon meringue pie recipe! Imagine a buttery crust filled with a velvety lemon curd, topped with fluffy clouds of sweet meringue. It’s a dessert that strikes the perfect balance between tart and sweet, making it an absolute must-try for any lemon lover.
This classic pie is not only delightful to the palate but also a stunning addition to any dessert table. The bright yellow filling and the pillowy meringue topping make for a visually appealing dessert that’s sure to impress your guests. Whether you’re hosting a family gathering or simply indulging in a sweet treat, this lemon meringue pie is guaranteed to be a crowd-pleaser.
Ingredients:
- 1 pre-baked 9-inch pie crust
- 1 1/4 cups white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 4 egg whites
- 1/4 teaspoon cream of tartar
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a saucepan, whisk together 1 cup of sugar, flour, and salt. Gradually stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until the mixture thickens.
3. In a small bowl, whisk together the egg yolks. Slowly stir in a small amount of the hot lemon mixture to temper the yolks. Then, gradually whisk the tempered yolks into the saucepan.
4. Bring the mixture to a gentle boil and cook for 2 minutes, stirring constantly. Remove from heat and stir in the butter until melted. Pour the filling into the pre-baked pie crust.
5. In a large glass or metal bowl, whip the egg whites with the cream of tartar until foamy. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
6. Spread the meringue over the hot lemon filling, sealing the edges of the pie crust.
7. Bake for 10-12 minutes, or until the meringue is lightly browned. Allow the pie to cool completely before slicing and serving.
