Sunshine on a Plate Classic Lemon Meringue Pie

Recipe Introduction

Quick Hook

Fancy a slice of sunshine? Ever wondered how to make a lemon meringue pie with pie that's actually good? This recipe delivers a perfectly balanced sweet and tart sensation.

Brief Overview

The classic lemon meringue pie recipe has roots in 19th-century Europe. This version is doable for intermediate bakers. Prep takes 45 mins. Baking takes another 40-45. This yields 8 delicious slices.

Main Benefits

Lemon meringue pie offers Vitamin C from those zesty lemons. It's ideal for afternoon tea with the girls, honestly. What makes this recipe special is how we get that perfect meringue.

Making the Perfect Pie

So, you wanna learn how to make a lemon meringue pie? This lemon meringue pie recipe easy to follow, honestly. First, you need the right ingredients. Don't skimp on the lemon juice!

Ingredients

Flaky pie crust recipe is first. You'll need flour, salt, chilled butter, and ice water. For the filling, it's sugar, cornstarch, water, lemon juice, butter, egg yolks, and zest.

The meringue needs egg whites, cream of tartar, sugar, and vanilla. Simple.

Grandma's Little Secrets

My grandma always said cold butter makes the best pastry. Honestly, she was never wrong! Keeping your ingredients cold is crucial. It makes all the difference.

Tips and Tricks

Chill that dough! Room temp egg whites for the meringue, you know? Don't over bake the meringue. Seal those edges. Patience is key.

I remember one time rushing, big mistake! The pie was a soggy mess. Lol.

Serving Time

Serve chilled, maybe with some whipped cream. A cuppa tea goes great. You know, Earl Grey suits the lemon well. This easy lemon meringue pie simple recipe will be a hit!

Alright, let's talk ingredients and gear for the ultimate lemon meringue pie with pie goodness! Honestly, this part is crucial.

You can't make magic without the right tools, right? My Grandma's Lemon Meringue Pie Recipe always stressed the importance of good ingredients, and I’m here to pass that wisdom on!

Ingredients & Equipment

Main Ingredients: The Sunshine Squad

Alright, these measurements are your bible for the easy lemon meringue pie simple .

• Flaky pie crust recipe :
  • All-purpose flour: 1 ½ cups ( 192g ).
  • Salt: ½ teaspoon ( 3g ).
  • Unsalted butter (cold & cubed): ½ cup ( 113g ). Look for a good quality butter, it makes a difference.
  • Ice water: 4 tablespoons ( 60ml ).
• Tart lemon filling recipe :
  • Granulated sugar: 1 ½ cups ( 300g ).
  • Cornstarch: 6 tablespoons ( 45g ).
  • Salt: ¼ teaspoon ( 1.5g ).
  • Water: 1 ½ cups ( 355ml ).
  • Fresh lemon juice: ½ cup ( 120ml ). Go for the freshest lemons you can find for that best lemon meringue pie .
  • Unsalted butter: 2 tablespoons ( 30g ).
  • Large egg yolks: 4 (lightly beaten).
  • Lemon zest: 1 teaspoon ( 5ml ).
• Meringue :
  • Large egg whites: 4 (room temperature).
  • Cream of tartar: ¼ teaspoon ( 1.5g ).
  • Granulated sugar: ½ cup ( 100g ).
  • Vanilla extract: 1 teaspoon ( 5ml ).

Seasoning Notes: Zest for Success

The lemon zest, my friend, is non-negotiable. It amps up the classic lemon meringue pie recipe so much!. A little vanilla in the meringue adds a touch of sweetness.

If you're feeling adventurous, a pinch of sea salt in the crust? Game changer.

Equipment Needed: Essential Arsenal

• 9 inch pie dish : Glass or ceramic works a treat.
• Rolling pin : For that flaky pie crust recipe .
• Mixing bowls : Various sizes are handy.
• Whisk : For the filling, not for whisking egg whites.
• Saucepan : For cooking the lemon filling.
• Hand mixer or stand mixer : For the meringue, if you wanna save your arm.
• Rubber spatula : For scraping every bit of lemon goodness.
• Lemon zester & juicer : Obvious but crucial for that tart lemon filling recipe .
• Pastry brush (optional) : For an egg wash on the crust.

Honestly, you don't need fancy stuff for a homemade lemon pie . A fork can replace a whisk in a pinch.

This lemon meringue pie recipe easy is more about the love you put in! But if you want to impress people with that lemon meringue pie , this is the way!

Sunshine on a Plate: Baking Our Lemon Meringue Pie

Honestly, who doesn’t love Lemon Meringue Pie ? It's like sunshine on a plate. I'm gonna share my easy lemon meringue pie simple style.

We're aiming for a bake that even you can nail.

Prep Like a Pro: Mise en Place Magic

First, get your ingredients prepped. This is essential. Measure everything out before you start. It will save you from a total kitchen meltdown, trust me.

Chill your butter for the crust. This is super important. Cold butter makes for a flaky pie crust recipe .

step-by-step: Let's Get Baking!

1. Make that crust. Combine the flour, salt, and cold butter. Mix until it looks like breadcrumbs. Add the ice water, a bit at a time, until it comes together. Chill for at least 30 minutes .
2. Roll out the chilled pastry. Place it in your pie dish. Crimp the edges. Prick the bottom with a fork. We don’t want a soggy bottom, do we? Bake blind at 375° F ( 190° C) for 15- 20 minutes .
3. Make your tangy filling. Whisk together the sugar, cornstarch, and salt. Add water and lemon juice. Cook on medium heat until thick. Remove from heat and stir in the butter, egg yolks, and lemon zest. That's the tart lemon filling recipe .
4. Pour the lemon filling into the pre-baked crust.
5. Meringue time! Beat those egg whites with cream of tartar until soft peaks form. Gradually add sugar. Beat until stiff, glossy peaks form. Fold in vanilla.
6. Spread the meringue over the lemon filling. Make sure it touches the crust. Swirls are encouraged!
7. Bake at 350° F ( 175° C) until golden brown, about 12- 15 minutes . Watch it carefully.

Pro Tips for the Perfect Pie

• Don't skip chilling the dough. Seriously, it makes a difference!
• Room temperature egg whites whip up better for the meringue.
• A little tip to avoid a weeping meringue. Make sure it seals!

This classic lemon meringue pie recipe is a family favorite. It’s similar to Grandma's Lemon Meringue Pie Recipe . My grandma always made the best lemon meringue pie .

Why not try making this homemade lemon pie and impress your friends! This is the lemon meringue pie recipe easy enough for anyone to master.

Enjoy!

Recipe Notes: Sunshine on a Plate

Alright, so you're ready to make the best lemon meringue pie ever! Let's chat about some extra stuff to make sure yours is tip-top.

You know, the little things that can really make or break it. It's like that time I tried to make a Victoria sponge and forgot the baking powder.

Disaster! Don't want that happening here!

Plating like a Pro

Serving Suggestions: This lemon meringue pie with pie is basically sunshine on a plate. Honestly, it looks amazing as it is.

But, if you want to get fancy, a light dusting of icing sugar never hurts. I like to serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

Pair it with a nice cup of tea. Earl Grey is my personal fave, it cuts through the sweetness perfectly.

For a bit of extra pizzazz, try a few fresh raspberries.

Keeping it Fresh

Storage Tips: So, you've managed not to eat the entire pie in one sitting. Good on ya! To keep it fresh, pop it in the fridge.

It'll keep for about 2-3 days, tops. I wouldn't recommend freezing it, the meringue can get a bit weird. Reheating? Nah, best enjoyed cold.

You want that zingy, refreshing taste, not a warm, soggy mess. Trust me.

Mixing Things Up

Variations: Want to jazz things up? You got it! For a dietary twist, try a gluten-free crust. There are some decent gluten-free flour blends out there.

You could also swap out the lemons for limes and make a lime meringue pie . It's just as delicious! Seasonal swaps? Not really applicable here, unless you want to try different citrus, but classic lemon meringue pie recipe is always a winner!

The Good Stuff Inside

Nutrition Basics: Ok, let's be honest, this isn't exactly a health food. But hey, everything in moderation, right? Each slice is about 350 calories.

It's got a bit of protein, fat, carbs, and a whole lotta sugar. But lemons are full of Vitamin C, so that's a plus! This easy lemon meringue pie simple recipe is about enjoying a treat, not counting calories, if you are craving Grandma's Lemon Meringue Pie Recipe

So, there you have it! All the extra bits and bobs to make your lemon meringue pie absolutely perfect. Go on, give it a go! You'll be surprised how easy it is to make a Homemade lemon pie .

And remember, even if it doesn't look perfect, it'll still taste amazing! You got this!

Frequently Asked Questions

Why did my lemon meringue pie with pie end up with a soggy bottom? Nobody likes a soggy bottom!

A soggy bottom is a common woe with lemon meringue pie! This usually happens when the crust isn't fully baked before adding the filling, or if the pie is refrigerated before it's completely cooled. Make sure to blind bake your crust until it's golden brown, and let the pie cool to room temperature before chilling.

This helps the filling set and prevents moisture from seeping into the crust.

My meringue is weeping! Is there anything I can do?

Weeping, those little beads of moisture on your meringue, can be a sign of undercooked meringue or too much sugar. Ensure you beat your egg whites to stiff, glossy peaks, adding the sugar gradually. Also, make sure the meringue seals completely to the crust to prevent the filling from releasing moisture.

You can also try using cream of tartar to stabilize your meringue.

Can I make lemon meringue pie with pie ahead of time?

Yes, you can definitely prep elements in advance! The crust can be made and stored in the fridge for a couple of days or frozen for longer. The lemon filling can also be made a day ahead and stored in the fridge. However, the meringue is best made and added right before baking for optimal texture and appearance.

Assemble and bake just before you want to serve it.

What's the best way to get a glossy, stable meringue for my lemon meringue pie?

A glossy, stable meringue is all about technique! Use room temperature egg whites and add cream of tartar to help stabilize them. Gradually add the sugar while beating the egg whites until stiff, glossy peaks form.

Italian meringue, made by cooking the egg whites with hot sugar syrup, is another option known for its stability and shine.

How can I avoid burning the meringue on my lemon meringue pie?

Burnt meringue is a sad sight! Keep a close eye on your pie while it's baking. If the meringue starts to brown too quickly, you can tent it loosely with foil to protect it from the direct heat.

Baking at a lower temperature for a longer time can also help prevent burning, giving the meringue a chance to set without scorching.

What are some fun variations I can try with my lemon meringue pie?

Lemon meringue pie is a classic, but there's room for creativity! Try using lime juice instead of lemon for a lime meringue pie. A graham cracker crust adds a different flavour dimension to the pie. You could also add a layer of raspberry jam between the crust and the lemon filling for a burst of extra flavour!