Lemon Meringue Pie

Heavenly Lemon Meringue Pie: A Classic Dessert to Delight Your Taste Buds

Are you craving a taste of tangy citrus goodness paired with fluffy, sweet meringue atop a buttery crust? Look no further than our delightful Lemon Meringue Pie recipe! This classic dessert combines zesty lemon curd with airy meringue, all nestled in a flaky pie crust. Whether you’re hosting a special gathering or simply treating yourself to a homemade indulgence, this pie is sure to impress. Join us as we dive into the recipe, complete with step-by-step instructions, helpful tips, and even keto and low-carb versions for those watching their carb intake.

Ingredients:

For the Pie Crust:

  • 1/2 recipe pie dough (homemade or store-bought)

For the Lemon Curd:

  • 1 recipe lemon curd (see instructions below)

For the Meringue Topping:

  • 6 large egg whites (about 198g)
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon cream of tartar

Instructions:

Step 1: Prepare the Pie Crust

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Roll Out Dough: Roll out the pie dough on a floured surface to fit an 8-inch deep dish pie pan.
  3. Transfer Dough: Carefully transfer the rolled-out dough to the pie pan, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges as desired.
  4. Pre-Bake Crust: Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
  5. Cool: Remove the weights and parchment paper, then allow the crust to cool completely.

Step 2: Make the Lemon Curd

  1. Prepare Lemon Curd: Follow the instructions for making lemon curd. Once prepared, pour the lemon curd into the cooled pie crust, spreading it out evenly.

Step 3: Prepare the Meringue Topping

  1. Preheat Oven: Increase the oven temperature to 400°F (200°C).
  2. Whip Egg Whites: In a clean mixing bowl, beat the egg whites until foamy using a hand mixer or stand mixer.
  3. Add Cream of Tartar: Add the cream of tartar to the egg whites and continue to beat until soft peaks form.
  4. Gradually Add Sugar: Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form.
  5. Top the Pie: Spread the meringue over the lemon curd filling, making sure to seal the edges of the pie crust.
  6. Bake: Place the pie in the preheated oven and bake for 8-10 minutes, or until the meringue is lightly golden brown.
  7. Cool: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving.

Step 4: Serve and Enjoy!

  1. Chill: For best results, chill the pie in the refrigerator for at least 2 hours before serving to allow the lemon curd to set.
  2. Slice and Serve: Once chilled, slice the pie into wedges and serve. Enjoy the tangy lemon filling and fluffy meringue topping!

Cook Notes and Variations:

  • Use Fresh Lemon Juice: For the best flavor, use freshly squeezed lemon juice when making the lemon curd. The bright citrusy flavor will shine through in every bite.
  • Adjust Sugar Levels: If you prefer a sweeter or less sweet pie, you can adjust the amount of sugar in both the lemon curd and meringue topping to suit your taste preferences.
  • Creative Garnishes: Get creative with garnishes! Sprinkle lemon zest over the meringue for an extra burst of flavor, or top each slice with a dollop of whipped cream and a twist of lemon.

Keto and Low Carb Version:

For a keto or low-carb version of this Lemon Meringue Pie, you can make the following substitutions:

  • Crust: Use a keto-friendly pie crust made with almond flour or coconut flour to keep the carb count low.
  • Sweeteners: Substitute granulated sugar with a keto-friendly sweetener such as erythritol or monk fruit sweetener in both the lemon curd and meringue topping.
  • Portion Control: Keep an eye on portion sizes to ensure you stay within your carb limits while enjoying this delicious dessert.

FAQs (Frequently Asked Questions):

Q: Can I make the lemon curd ahead of time? A: Yes, you can prepare the lemon curd ahead of time and store it in an airtight container in the refrigerator for up to 1 week. Simply pour it into the cooled pie crust when ready to assemble the pie.

Q: Can I freeze the pie? A: While the pie can be frozen, the texture of the meringue may change slightly upon thawing. For best results, freeze the pie without slicing it, and wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.

Q: Can I use store-bought lemon curd? A: Yes, if you’re short on time, you can use store-bought lemon curd instead of making it from scratch. Simply spread it into the pre-baked pie crust and proceed with the recipe as directed.

In conclusion, our Lemon Meringue Pie is a timeless dessert that perfectly balances tangy lemon flavor with sweet meringue topping. With its flaky crust, creamy lemon curd filling, and airy meringue, it’s sure to be a hit at any gathering or family dinner. Whether you’re a seasoned baker or new to the kitchen, this recipe is simple to make and guaranteed to impress. So, why wait? Gather your ingredients and treat yourself to a slice of this heavenly pie today!