Homemade Lemon Meringue Pie

Sunshine in a Pie: Homemade Lemon Meringue Perfection

There's nothing quite like a homemade lemon meringue pie. The delightful balance of tart and sweet, the creamy filling nestled in a flaky crust, and the billowy meringue topping create a dessert masterpiece that's both impressive and surprisingly simple to make.

Why You'll Love This Homemade Lemon Meringue Pie:

Fresh and Flavorful: This recipe ditches the artificial flavors and preservatives found in store-bought pies. Using fresh lemon juice and zest guarantees a burst of bright citrus flavor in every bite.
Creamy Filling Perfection: The homemade lemon filling is smooth, tangy, and perfectly thickened, offering a delightful contrast to the flaky crust.
Light and Dreamy Meringue: The airy meringue topping adds a touch of sweetness and a delightful textural element to the pie.
Baking from Scratch Satisfaction: There's a certain satisfaction that comes with creating a delicious dessert from scratch. This recipe empowers you to take control of the ingredients and create a masterpiece you can be proud of.

Ingredients:

The Tangy Filling:

1 cup white sugar (sweetens the filling)
2 tablespoons all-purpose flour (thickens the filling)
3 tablespoons cornstarch (provides additional thickening)
¼ teaspoon salt (balances the sweetness)
1 ½ cups water (the base of the liquid)
2 lemons, juiced and zested (the star of the show, infusing lemon flavor)
2 tablespoons butter (adds richness and smoothness)
4 egg yolks, beaten (thicken and enrich the filling)

The Flaky Crust: (This recipe assumes you have a pre-baked 9-inch pie crust. If you'd like to make your own crust from scratch, you can find many delicious recipes online.)

1 (9 inch) pre-baked pie crust

The Dreamy Meringue:

4 egg whites (the base of the airy meringue)
6 tablespoons white sugar (sweetens and adds structure to the meringue)

Instructions:

Preheat for Perfection: Get your oven started by preheating it to 350°F (175°C).
Luscious Lemon Filling: In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. These dry ingredients form the base of your thick and flavorful filling.
Bringing it Together: Gradually whisk in the water, lemon juice, and lemon zest. Heating over medium-high heat, bring the mixture to a boil while stirring frequently. This ensures everything is well combined and properly thickened.
Richness and Texture: Once boiling, stir in the butter, adding richness and a touch of creaminess to the filling.
Egg Yolk Magic: In a separate small bowl, whisk together the beaten egg yolks. Then, slowly whisk in about half a cup of the hot lemon mixture to temper the yolks. This prevents them from scrambling when added to the hot filling.
Filling Heaven: Pour the tempered egg yolk mixture back into the saucepan with the remaining lemon filling. Bring everything back to a boil, and continue to cook while stirring constantly until the filling thickens considerably. The consistency should coat the back of a spoon.
Filling the Shell: Remove the saucepan from the heat and pour the hot lemon filling into your pre-baked pie crust. Set the pie aside to cool slightly while you prepare the meringue topping.
Meringue Magic: In a large, clean glass or metal bowl, using an electric mixer, whip the egg whites until they are foamy. Gradually add the sugar while continuing to whip until stiff peaks form. The meringue is ready when it holds its shape and doesn't droop when you lift the beaters.
Meringue Perfection: Spread the meringue over the cooled lemon filling, sealing the edges where it meets the crust. This creates a beautiful presentation and prevents the filling from leaking out.
Golden Delight: Bake the pie in your preheated oven for 10 minutes, or until the meringue is golden brown. Keep an eye on it to avoid burning.

A Slice of Sunshine:

Allow the pie to cool completely before slicing and serving. Then, grab a fork and prepare to be delighted by this explosion of sunshine in every bite!

COOKING DADA

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