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Lemon Meringue Pie

Lemon Meringue Pie

In the final pages of our exploration into the Lemon Meringue Pie's history, we find ourselves at the crossroads of centuries and continents, where the sweet symphony of lemons, sugar, and meringue has become an enduring legacy. This delightful pie isn't merely a dessert; it's a palatable anthology of cultural influences, culinary innovations, and the shared love for something sweet.
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Equipment

  • 1 Mixer
  • 1 deep pie dish

Ingredients
  

For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter chilled and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 3-4 tablespoons ice water

For the Lemon Filling:

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 4 large egg yolks lightly beaten
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice about 3-4 lemons
  • 2 tablespoons unsalted butter

For the Meringue:

  • 4 large egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Instructions:
  • Prepare the Pie Crust:
  • In a food processor, combine the flour, sugar, and salt.
  • Add the chilled butter and pulse until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
  • Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and crimp as desired.
  • Preheat the oven to 375°F (190°C).
  • Blind Bake the Pie Crust:
  • Line the pie crust with parchment paper and fill it with pie weights or dried beans.
  • Bake for 15 minutes. Remove the parchment and weights, and bake for an additional 10 minutes or until the crust is golden. Allow it to cool.
  • Prepare the Lemon Filling:
  • In a medium saucepan, whisk together sugar, cornstarch, and salt.
  • Gradually whisk in water until smooth. Cook over medium heat, stirring constantly until the mixture thickens.
  • In a separate bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot sugar mixture.
  • Pour the egg mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.
  • Remove from heat and stir in lemon zest, lemon juice, and butter. Allow the filling to cool slightly.
  • Make the Meringue:
  • In a clean, dry bowl, beat the egg whites with an electric mixer until frothy.
  • Add cream of tartar and continue beating until soft peaks form.
  • Gradually add sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form. Add vanilla extract and mix until combined.
  • Assemble the Pie:
  • Pour the warm lemon filling into the cooled pie crust.
  • Spoon the meringue over the filling, spreading it to the edges to seal the pie completely.
  • Bake the Pie:
  • Bake the pie in the preheated oven for 10-12 minutes or until the meringue is golden brown.
  • Chill and Serve:
  • Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
  • Enjoy:
  • Slice the Lemon Meringue Pie and serve chilled. Enjoy this classic dessert with its perfect balance of tart lemon, sweet filling, and fluffy meringue topping.