Lemon Meringue Pie

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Introduction:
Lemon Meringue Pie is a classic dessert that combines a tangy lemon filling with a fluffy, sweet meringue topping. This pie is a perfect balance of tart and sweet, with a crisp pie crust that provides a delightful contrast to the creamy filling and airy meringue. It’s a beloved dessert for holidays, special occasions, or anytime you want a refreshing and impressive treat.

Ingredients:

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup ice water
  • 1/4 teaspoon salt

For the Lemon Filling:

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups water
  • 3 large egg yolks, beaten
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/8 teaspoon salt

For the Meringue:

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Optional Additions:

  • A pinch of lemon zest in the meringue for extra flavor

Instructions:

  1. Prepare the Crust:
  • In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes or until golden. Cool completely.
  1. Make the Lemon Filling:
  • In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
  • Reduce the heat to low. Gradually whisk a small amount of the hot mixture into the beaten egg yolks, then return the egg mixture to the saucepan. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in the butter, lemon juice, and lemon zest. Pour the hot filling into the cooled crust.
  1. Prepare the Meringue:
  • Preheat the oven to 350°F (175°C). In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vanilla extract.
  • Spread the meringue over the hot lemon filling, sealing the edges to the crust to prevent shrinking.
  1. Bake the Pie:
  • Bake the pie for 10-12 minutes, or until the meringue is golden brown. Cool completely on a wire rack, then refrigerate for at least 3 hours before serving to set the filling.

Tips for Success:

  • Make sure the lemon filling is hot when you spread the meringue on top to help seal the layers and prevent the meringue from weeping.
  • Use fresh lemon juice and zest for the best flavor.
  • Ensure that the meringue is spread to the edges of the crust to prevent it from shrinking during baking.

Nutritional Estimate (per serving):

  • Calories: 330
  • Protein: 4g
  • Carbohydrates: 51g
  • Fat: 13g
  • Fiber: 1g
  • Sugar: 34g

Recommendation:
Lemon Meringue Pie is best served chilled and can be stored in the refrigerator for up to 3 days. It’s a delightful dessert that pairs well with a hot cup of tea or coffee. Enjoy this zesty and sweet pie for a refreshing and satisfying treat!

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