Posted By Ingrid Turner on Dec 22, 2013 in Baking, Christmas, Citrus, Desserts, Easter, Featured, Fruit, Fruit & Vegetables, Holidays & Events, How To Cook, Lemons, Pie & Tart Recipes, Sweets, Thanksgiving, Vegetarian | 0 comments

A lemony, tangy Lemon Meringue Pie is just the perfect dessert after a hearty turkey or roast beef dinner.

Oh, how we do enjoy that pie at Thanksgiving, Christmas, even Easter in our household.

Although purchased pie filling preparation is quicker, and quite tasty as well, nothing surpasses the flavor of “prepared from scratch” pie filling where we use freshly squeezed lemon juice & fresh lemon zest.

It takes a bit more time, but the vibrant flavor is worth it.

How to Make Lemon Meringue Pie:

Prepare the pastry dough for a 10 x 2 1/2 inch pie plate.

You will bake the pie crust & cool to await the filling, which should still be piping hot when the meringue is applied.

Type: Pie Recipe

Serve with: coffee, tea, milk
Prep Time: 25 min
Cook Time: 10 – 15 min
Bake Time: 15 – 17 min
Yields: One 10 x 2 1/2 inch pie

How to Cook Lemon Pie Filling:

So lemony with the addition of fresh lemon juice & zest.

Ingredients:

• 2 1/4 cups sugar
• 9 tbsp cornstarch
• 1/3 tsp salt
• 3/4 cup cold water
• 3/4 cup fresh lemon juice
• 5 large egg yolks
• 3 tbsp unsalted butter
• 2 1/4 cups boiling water
• 1 1/2 tsp grated lemon zest

Instructions:

1. In a large sauce pan, combine sugar, cornstarch & salt.
2. Slowly blend in until smooth, cold water & fresh lemon juice.
3. Add well beaten egg yolks, and blend completely.
4. Add in butter. * Tip: If you are using salted butter, reduce salt above to 1/4 tsp.
5. Stir constantly, and gently as you slowly add in boiling water.
6. Bring to a boil & continue to stir gently. Once the filling begins to thicken, turn heat down to simmer slowly for 1 min.
7. Remove from the heat and stir in grated lemon zest.
8. Pour mixture into prepared pie shell.

How to Make Meringue:

Since this meringue is stabilized utilizing the inclusion of cornstarch, you can expect it will not leak, deflate or weep, even if it is refrigerated for a few days.

The filling in the pie shell should be hot when you apply the meringue.

I like nice, tall billows of meringue, so sometimes, I will increase the recipe by another half to boast a truly impressive presentation. It is really worth the little, extra work & ingredients.

Ingredients:

• 1 tbsp cornstarch
• 1 tbsp sugar
• 1/3 cup water
• 4 large egg whites – room temperature
• 1/4 tsp vanilla extract
• 1/4 tsp cream of tartar
• 1/2 cup sugar – fine or superfine

Instructions:

1. In a small sauce pan, mix cornstarch & sugar.
2. Slowly add in & stir water, and bring to a boil over medium heat for 10 seconds, whisking & stirring constantly.
3. Remove this paste from the heat & keep covered.
4. In a perfectly clean & grease-free bowl, beat egg whites until soft peaks develop.
5. Add & beat in vanilla extract & cream of tartar. Very slowly, beat in sugar.
6. Beat on high until peaks are stiff & shiny, but not dry.
7. Reduce the speed to the lowest setting, and beat in the prepared cornstarch mixture, a single tablespoon at a time. When all paste is combined into meringue, turn up the speed to medium, and beat for about 8 seconds.

Lemon Meringue Pie Assembly:

1. Spread meringue lightly around edges of the hot pie filling in the pie shell to seal.
2. Lightly pile on the meringue beginning near the outside to the middle of the pie, where it should be higher & more voluminous.
3. Take a flat edged spatula; touch the flat side to the meringue, and pull straight off creating beautiful peaks & valleys in the meringue.
4. Bake at 325 degrees F for 15 – 17 min or until the meringue is golden. * Tip: Check the meringue near the end every 30 seconds, so it doesn’t burn.

• Tip: If you increase the quantity of the meringue by half, bake for 5 min longer. If the meringue isn’t dark enough in color, place pie under a broiler just above the middle rack of the oven for a few minutes, keeping your eye on it closely.

This Lemon Meringue Pie is tangy with fluffy meringue for days!

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:

• IngridTurnerToday.com

***

I hope you enjoy this Lemon Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

Similar Posts:

• How to Make Blood Orange Meringue Pie: Easter Surprises
• How to Cook Lemon Pie Filling
• How to Bake Rhubarb Tarts + Video: Mother’s Day Delights
• How to Bake Blackberry Pie
• How to Make Amazing Angel Pie