A refreshing, creamy, and tangy Lemon Meringue Pie is the ideal dessert for any occasion. If you’re limited on time, make everything from scratch or use some shortcuts.
Even so, I believe that one of the most appealing aspects of this Lemon Meringue Pie is how easily it can be enjoyed throughout the year without losing taste owing to the use of out-of-season, cardboard-tasting fruit. The ideal dessert for spring and Easter — light and fresh with a zesty flavor — but it’s also the perfect treat for the dead of winter when citrus is in season, as this recipe demonstrates.
For the crust, you may either make it from scratch or buy a store-bought pie dough that has been chilled or frozen. In order to save time while maintaining the appearance of handmade quality, use a chilled rolled crust that can be rolled directly into your own baking dish.
– A medium pre-baked Pie Crust.
– 200 grams.Of white sugar.
– 40 grams.Of cornstarch.
– A Cup.Of water.
– Two beaten egg yolks.
– A large spoon.Of margarine or butter.
– 2 small spoons.Of grated lemon peel.
– ¼ Cup.Of lemon juice.
– 3 egg whites.
– ½ small spoon.Of vanilla.
– ¼ small spoon.Of cream of tartar.
– ⅓ Cup.Of sugar.
– 1st Step: In a medium saucepan, combine 1 cup sugar and the cornstarch until smooth. Add in the water and stir well to combine the flavors. Cook, stirring constantly, over medium heat, until the mixture thickens and begins to boil about 10 minutes.
– 2nd Step: Toss approximately half of the heated mixture into the egg yolks slowly and thoroughly. Stir in the egg yolk mixture until it is completely incorporated into the saucepan mixture.
– 3rd Step: Heat the mixture, stirring constantly, until it boils. Stirring constantly, bring the mixture to a boil for 2 minutes on low heat. Take the pan from the stovetop and put it somewhere safe to cool.
– 4th Step: In a separate bowl, combine margarine or butter, lemon peel, and sugar. Add the lemon juice and gently mix it into the batter.
– 5th Step: In a small mixing bowl, using an electric mixer, whip the egg whites, vanilla, and cream of tartar until frothy.
– 6th Step: Adding 1/3 cup sugar at a time, continue beating until stiff peaks are formed.
– 7th Step: Pour the lemon mixture into the pie crust and press it down into it.
– 8th Step: Spread meringue on top and seal it all the way around the border of the pie shell. Preheat the oven to 350°F and bake for 15 minutes, or until the top is golden.
– 9th Step: After removing from oven, refrigerate for at least 3 hours before serving.
– Lemon Meringue Pie is best eaten within a few hours after its preparation since the meringue tends to leak and become runny if left in the refrigerator for an extended length of time.
– I prefer to prepare mine the night before and leave it out in the refrigerator overnight. It will be set properly, yet it will remain fresh and non-watery throughout the process.
– It is recommended that any leftovers be refrigerated after a few hours. The crust may get a bit mushy, but the pie will still be excellent.


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