Recipe: Lemon Meringue Pie

 I got asked a question about lemon pie. My first reaction was to think that I already had a lemon pie recipe up. But when I checked, it turned out to be a key lime pie. So, she was absolutely right. I had never posted a lemon meringue pie. Let's do it.

Lemon Meringue Pie:
2 small or 1 large graham cracker pie crust or pre-baked standard pie crust.

For lemon filling:
5 egg yolks
1 1/3 cup (320mL) water
1 cup (200g) sugar
1/3 cup (38g) cornstarch
1/4 tsp salt
1/2 cup (110mL) freshly squeezed lemon juice
1 tbsp lemon zest
2 tbsp butter

For meringue:
5 egg whites
1/2 cup (100g) sugar

Prepare pie crusts beforehand. 

Separate the 5 eggs, keeping both whites and yolks in separate bowls. 

Whisk egg yolks together and set aside. 

In a saucepan, combine water, sugar, cornstarch, salt, lemon juice and lemon zest. 

Stir with whisk and heat over high heat. 

When mixture comes to a boil, slowly whisk a few tablespoons of hot lemon mixture into egg yolks. Then slowly whisk egg yolk mixture into the boiling lemon mixture. Heat until hot and bubbling. 

Remove from heat. Whisk in butter. Pour lemon filling into the prepared pie crusts. 

In a large mixing bowl, beat egg whites to soft peaks. Slowly beat in sugar. 

Continue to beat until meringue reaches stiff peaks. 

Pour over lemon mixture on pie and spread out. 

Bake at 350°F or 180°C for 20-25 minutes. 

Allow to cool at room temperature for an hour. Chill at least 4 hours in the fridge. Serve and eat within three days. 

Watch us make this refreshing dessert on our YouTube channel here:
Schaut zu wie wir dieses erfrischendes Dessert auf unserem YouTube Kanal machen hier:


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