How to Perfectly Bake a Delicious Lemon Meringue Pie

Lemon meringue pie is one of those iconic dessert recipes that many people associate with summer picnics and family gatherings. Its tangy lemon filling paired with a fluffy, sweet meringue topping makes it a hit among food enthusiasts. Today’s article will walk you through the steps to make this classic pie from scratch, ensuring you get the best flavors and textures possible.

Ingredients needed for Lemon Meringue Pie:

• 1 unbaked 9-inch pie crust
• 3/4 cup sugar
• Zest of 2 lemons (about 6 tablespoons)
• 5 tablespoons lemon juice (about 2 large lemons)
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 2 large egg yolks
• 1/3 cup cold heavy whipping cream
• 2 large egg whites, at room temperature
• 1/8 to 1/4 teaspoon cream of tartar (optional)
• 1 tablespoon granulated sugar for meringue

Cooking Time: Approximately 60 minutes. Servings: 8-10 servings.

Step-by-Step Instructions:

Preparation of the Lemon Filling:

1. Bake your pie crust for about 15 minutes at 375°F (190°C) until it is set and slightly golden. Remove from oven, allow to cool completely.
2. In a large bowl, whisk together sugar, lemon zest, lemon juice, salt, cornstarch, and egg yolks. Pour the mixture into the pre-baked pie crust ensuring that you cover all parts of the bottom evenly with the filling.
3. Cover the filled pie with aluminum foil or parchment paper to avoid a soggy top while baking. Bake at 375°F (190°C) for about 20 minutes, then reduce heat to 300°F (148°C), and continue baking until the filling is almost set but still slightly jiggly in the center, approximately another 15-20 minutes.
4. Remove from oven; allow it to cool to room temperature before adding the meringue. You want to wait until the pie has cooled so that the meringue does not melt into the hot filling during baking.

Making the Meringue Topping:

6. While your pie is cooling, prepare the meringue. In a clean bowl with no grease or egg yolk left over, beat the egg whites until they form soft peaks. If desired, you may add cream of tartar to stabilize them slightly more.
7. Sprinkle the sugar gradually into the beaten egg whites as you continue beating on medium speed until stiff glossy peaks form. This process is crucial for achieving a light and fluffy meringue topping.
8. Spread the meringue evenly over the cooled lemon pie filling using an offset spatula or a spoon, ensuring that there are no gaps between the surface of your lemon curd and the top layer. Gently press down with a fork in any spots where you notice bubbles forming for an even texture.

Final Steps:

Baking:

9. Bake at 300°F (148°C) until the meringue is dry and glossy, typically around another 10-15 minutes. The color should be a beautiful golden brown.

Cooling:

10. Allow the pie to cool completely before refrigerating it for at least two hours or overnight. This allows the flavors to meld together and ensures that the meringue is set firmly on top without any risk of collapsing upon cooling.

Serving Suggestions:

Cutting a lemon meringue pie can sometimes be tricky, as you want to slice through both the filling and topping evenly. Consider using a sharp knife dipped in hot water or wiping it clean between cuts if necessary. Serve slices with fresh mint sprigs for an extra touch of freshness.

Additional Tips:

• Freshness Matters: Always use freshly squeezed lemon juice and zest for the best flavor. Avoid using bottled juice here, as it lacks that bright acidity that elevates this dessert.
• Cream Whipping: Adding a bit of heavy cream to your filling makes it richer but also ensures stability during baking without making the pie too watery once set.

Lemon Meringue Pie remains beloved for its simplicity and versatility. It can be enjoyed with a cup of tea, paired with fruit salads, or even presented at special occasions like birthdays and weddings. This dessert is not just about the taste but also about creating memories in your kitchen. With these straightforward instructions, you are well on your way to making this classic dish yourself.