Lemon Meringue Pie - The Stay At Home Chef

Let’s indulge in a delightful adventure together? This classic dessert boasts a rich, velvety lemon filling that strikes the perfect balance between sweetness and tanginess, showcasing the bright, zesty essence of freshly squeezed lemons. We blend cream and milk to achieve a luscious, silky consistency, ensuring our filling remains smooth and indulgent. With its golden-brown meringue topping artfully paired, this culinary masterpiece delivers a harmonious union of textures that melts effortlessly in your mouth, leaving an indelible impression.

Contents

Why Our Recipe Ingredient Notes Crust Options Tempering Egg Yolks Storage Instructions

Why Our Recipe

What a delightful and refreshing treat: a perfect blend of creamy sweetness and tangy tartness, bursting with the bright, citrusy essence of freshly squeezed lemons.
Delicate wisps of cloud-soft meringue, transformed by the heat of the oven into a warm, golden-hued masterpiece.

A burst of freshly squeezed lemon juice and a sprinkle of lemon zest infuse this dessert with its required vibrant lemon flavour. The citrusy delight is wonderfully balanced, its zesty freshness tempered by a subtle sweetness that’s simply irresistible, accompanied by an intoxicating aroma that’s impossible to ignore. The meringue emerges light, airy, and bakes to a golden-brown perfection. As a stabilizing agent, the judicious addition of cream of tartar enables the meringue to achieve its desired, lofty peaks with ease and precision.

Ingredient Notes

lemon meringue pie ingredients on kitchen counter

Choose from three options: make your own flaky pie crust, simplify with store-bought pastry crust, or opt for a quick and easy no-bake graham crust. Verify that the crust has reached a satisfactory level of cooking to accommodate the chosen fillings.
Zesting a lemon before juicing it is generally recommended for optimal flavor and aroma.
While fresh lemons are ideal, bottled lemon juice can also suffice if needed.
By incorporating these simple techniques, you’ll achieve a luscious and sumptuous filling with an unparalleled velvety smoothness. Leave the egg whites unattended for now; they’ll be crucial for creating the meringue’s light and airy texture.
The judicious use of granulated sugar effectively neutralises the tartness of the lemon, while also imparting a desirable texture to the filling.
This thickens the filling.
This rich and velvety dairy product, commonly referred to as heavy whipping cream, adds a luxurious touch to any recipe. Both options are viable alternatives in this dish.

Crust Options

For this pie recipe, utilize a pre-baked pie crust that’s already ready for filling. Consider both options: a flaky homemade pastry pie crust or a convenient no-bake graham cracker crust. While we appreciate the graham cracker’s versatility, our preference is for a classic pastry crust, which offers a more balanced sweetness and texture. Convenience often wins when it comes to baking, and store-bought crusts offer just that – simply ensure you prebake and cool the crust before adding your desired filling.

slice of lemon meringue pie on blue plate

Tempering Egg Yolks

Tempering egg yolks is an indispensable initial step in crafting the lemon filling’s velvety consistency. No one wants to find curdled eggs ruining the texture of their pie, do they? Getting started on your journey to success is often simpler than anticipated.

Before commencing to prepare the lemon filling, ensure that your eggs are readily available and prepared for use. As the mixture begins to simmer, transfer approximately half a cup of the hot liquid to your egg-filled bowl and whisk vigorously. Swiftly pouring the whipped egg mixture back into the pan containing the lemon filling, stir constantly to prevent the eggs from cooking too rapidly and curdling.

Storage Instructions

To prevent the meringue from getting crushed, consider tenting the pie plate with aluminum foil or covering it with plastic wrap instead of leaving leftovers. While meringues are typically at their peak flavor and texture within a day of making, they can still be delightful up to three days later when stored properly?