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3 Secret Steps to Amazing lemon meringue

lemon meringue
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This is Amelia and Jacob’s definitive recipe for a Classic Lemon Meringue Pie. It combines a rich, tangy lemon filling with a light, fluffy meringue topping, built on a solid crust foundation. We planned every step to achieve the best result for your portfolio.

Ingredients

Scale
  • Pie Crust (for a 9-inch pie shell, pre-baked)
  • 1 1/2 cups Granulated Sugar
  • 1/3 cup Cornstarch
  • 1/4 teaspoon Salt
  • 1 1/2 cups Water
  • 4 large Egg Yolks, lightly beaten
  • 1/2 cup Fresh Lemon Juice
  • 1 tablespoon Lemon Zest
  • 2 tablespoons Unsalted Butter
  • 4 large Egg Whites, room temperature
  • 1/4 teaspoon Cream of Tartar
  • 1/2 cup Granulated Sugar (for meringue)

Instructions

  1. Prepare your pre-baked 9-inch pie crust. Set aside.
  2. In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt.
  3. Gradually whisk in the water until smooth.
  4. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for one minute, continuing to stir. Remove from heat.
  5. In a separate bowl, whisk the egg yolks lightly. Slowly temper the yolks by whisking about half a cup of the hot sugar mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining sugar mixture.
  7. Return the saucepan to medium heat. Cook, stirring constantly, until the filling comes to a boil again. Boil for one minute. Remove from heat.
  8. Stir in the lemon juice, zest, and butter until the butter melts completely.
  9. Pour the hot lemon filling into the prepared pie crust.
  10. In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar.
  11. Gradually add the remaining 1/2 cup of sugar, beating until stiff, glossy peaks form.
  12. Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the edge of the crust all around to prevent shrinking.
  13. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue is lightly golden brown.
  14. Cool completely on a wire rack for at least 3 hours before slicing.

Notes

  • Using hot filling helps prevent the meringue from weeping.
  • Ensure your bowl and beaters are completely free of grease when whipping egg whites for the meringue.
  • For the best texture, cool the pie slowly at room temperature before refrigerating.

Nutrition

Find it online: https://tasteportfolio.com/classic-lemon-meringue-pie-recipe/