Introduction
Hey there, bakers! Ready to transform a few simple ingredients into a sunshine-y slice of heaven? This Lemon Meringue Pie recipe isn’t just a dessert; it’s a hug in a pie plate, a taste of grandma’s kitchen, and a guaranteed crowd-pleaser. Get ready to wow your family and friends with this classic, made easy!
Why This Works
This recipe is a winner because it balances the tartness of fresh lemons with the sweetness of meringue and a buttery, flaky crust. It’s surprisingly simple to make, even for beginner bakers, and the end result is seriously impressive. Plus, it’s always a hit at potlucks, family gatherings, or just a cozy night at home.
Key Ingredients
🍋 1 ½ cups fresh lemon juice
🥚 4 large eggs
💦 ½ cup water
🥛 1 (14 ounce) can sweetened condensed milk
🥧 1 (9 inch) unbaked pie crust (store-bought is perfectly fine!)
🥚 4 large egg whites
🥄 ½ teaspoon cream of tartar
砂糖 1 cup granulated sugar
Instructions
1️⃣ Make the Lemon Filling: In a medium saucepan, whisk together the lemon juice, eggs, water, and sweetened condensed milk. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Don’t let it boil!
2️⃣ Pour into Crust: Carefully pour the lemon filling into the unbaked pie crust.
3️⃣ Make the Meringue: In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and gradually add the sugar, beating until stiff, glossy peaks form.
4️⃣ Top with Meringue: Spread the meringue evenly over the lemon filling, sealing the edges to the crust to prevent shrinkage.
5️⃣ Bake: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly browned.
6️⃣ Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents a soggy bottom.
Handy Tips
- Use fresh lemons for the best flavor!
- Don’t overcook the lemon filling; it will continue to thicken as it cools.
- If your meringue starts to brown too quickly, loosely tent the pie with aluminum foil.
Heat Control
Medium heat is key for the lemon filling. Low heat will take too long and might cause curdling, while high heat will scorch the mixture. Keep a close eye on it and stir constantly! For the meringue, the oven temperature shouldn’t be too high or the meringue will brown too quickly before it sets.
Crunch Factor
The contrast between the creamy lemon filling and the crisp, browned meringue is a big part of what makes this pie so delicious! The buttery pie crust adds another layer of delightful texture.
Pro Kitchen Tricks
- For an extra-flaky crust, brush it with a little milk or cream before baking.
- Add a pinch of salt to the meringue for a better flavor balance.
- Use a pastry bag to create swirls in the meringue for a beautiful finish.
Storage Tips
Store leftover pie in the refrigerator for up to 3 days. Cover it loosely with plastic wrap to prevent the meringue from drying out.
Gift Packaging Ideas
This pie makes a beautiful gift! Present it in a pretty pie carrier or box, perhaps decorated with a ribbon or a festive napkin. A handwritten card with the recipe would be a lovely touch.
Flavor Variations
🌟 Raspberry Swirl: Swirl raspberry jam or preserves into the lemon filling before topping with meringue.
🌟 Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the lemon filling for extra texture and flavor.
🌟 Key Lime Pie: Substitute key lime juice for lemon juice for a different citrusy twist.
🌟 Blueberry Burst: Add a layer of fresh blueberries to the lemon filling before adding the meringue.
Troubleshooting
- Weepy Meringue: If your meringue weeps (liquid seeps out), it might be due to undercooked filling. Make sure the filling is thick enough before adding the meringue.
- Cracked Meringue: Don’t worry, cracked meringue still tastes amazing! It sometimes happens due to oven temperature variations.
- Soggy Bottom: Ensure the crust is properly pre-baked if using a homemade crust. Let the pie cool completely before serving.
FAQ
- Can I use frozen lemon juice? Fresh lemon juice is best for flavor, but you can use frozen in a pinch. Just make sure it’s completely thawed.
- Can I make the pie ahead of time? It’s best to bake the pie the day you plan to serve it, but you can make the filling and meringue ahead of time and assemble just before baking.
- What if my meringue doesn’t peak? Make sure your bowl and beaters are completely clean and grease-free. Also, ensure your eggs are fresh.
Conclusion
So there you have it – Grandma’s Famous Lemon Meringue Pie! We hope you enjoy baking (and eating!) this delicious dessert as much as we do. Don’t forget to share your creations and tag us on social media! Happy baking!
The Easiest Lemon Meringue Pie Ever!
A quick and simple recipe for a delightful lemon meringue pie that is sure to impress your family and friends.
Ingredients
- 1 pre-made pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, beaten
- 2 tablespoons butter
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 3 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 175u00b0C (350u00b0F).
- In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in water until smooth.
- Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
- Stir a small amount of the hot mixture into the beaten egg yolks, then return to the saucepan, stirring constantly.
- Stir in butter, lemon juice, and lemon zest. Cook for an additional minute, then pour into the pie crust.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Spread the meringue over the lemon filling, sealing the edges to prevent shrinking.
- Bake in the preheated oven for 10-12 minutes or until the meringue is golden brown.
- Allow to cool at room temperature before serving.
Tips
- Ensure that your mixing bowl and beaters are clean and free of grease for the best meringue texture.
- For a more intense lemon flavor, add extra lemon zest to the filling.