Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lemon meringue pie. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue. I prefer lemon meringue pie recipes like this one that call for water, rather than recipes using milk. The best lemon meringue pie trick I learned (also from Shirley Corriher) is to add a gelled cornstarch and water mixture to the meringue.

Lemon Meringue Pie is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Lemon Meringue Pie is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook lemon meringue pie using 22 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Meringue Pie:

1. Make ready Crust
2. Make ready pie crust, baked
3. Take Lemon Filling
4. Get Lemon Juice
5. Take Lemon Zest
6. Make ready Egg Yolks
7. Take Unsalted Butter
8. Prepare Salt
9. Make ready Granulated Sugar
10. Get cornstarch
11. Make ready Water
12. Prepare Meringue
13. Prepare Egg Whites
14. Make ready Cream of Tartar
15. Get Granulated Sugar
16. Make ready Vanilla Extract
17. Make ready Shopping Notes
18. Get Eggs Total
19. Take Granulated Sugar Total
20. Prepare Lemons for lemon Juice
21. Take Pie weights (Dried Beans, Dried Rice or Lentils works too)
22. Take Parchment Paper

Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. Refrigerate the pie until the filling is completely. Lemon Meringue Pie Recipes Fluffy meringue over creamy sweet-tart lemon filling is a crowd-pleasing classic. Check out Food Network fans' favorite lemon meringue pies and choose a familiar dessert.

Steps to make Lemon Meringue Pie:

1. Blind Bake - (a) Preheat Oven to 425°F. Place crust in 9-inch pie plate. - (b) Crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights. Bake for 10 minutes. - (c) Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center
2. Lemon Filling (Sugar Mixture) - (a) Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. - (b) Add the lemon juice and water and whisk to combine. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. - (c) Cook the sugar mixture around 6 minutes or until it begins to thickening and bubbling. Once thickened, give it a whisk and reduce heat to low.
3. Lemon Filling (Temper the Yolk) - (a) Whisk the egg yolks together in a medium bowl or liquid measuring cup. - (b) Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. - (c) Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. - (d) Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated.
4. Crust and Filling - Pour the filling directly into the pie crust and leave on the side
5. Meringue (Foam) - (a) With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1-2 minute until bubbles foam - (b) Add the sugar and salt, then continue beating on high speed for about 2 more minutes.
6. Meringue (Peaks) - (a) Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. - (b) Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
7. Bake - Back at 425°F for 10-15 minutes or until meringue is brown.
8. Serve - Let pie sit at room temperature for 1 hour then chill for at least 4 hours before eating.

In a small bowl, combine flour and salt; cut in shortening until crumbly. Pour hot filling into cooled piecrust. Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage. In medium bowl, combine milk, lemon juice and zest; blend in egg yolks. Meringue: Beat egg whites with cream of tartar until soft peaks form.

So that’s going to wrap this up for this exceptional food lemon meringue pie recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!