Lemon meringue pie
Lemon meringue pie combines zesty lemon flavor with a sweet meringue topping in a buttery crust. This classic dessert is baked to perfection, showcasing a delightful balance of tang and sweetness.
Cook time 35 min
Prep time 240 min
Ingredients:
2 tbsp butter1 cup sugar
4 egg whites
1 cup self-raising flour
1 dash salt
1/3 cup all-purpose white wheat flour
2 tbsp lemon juice
2 tbsp lemon zest
Lemon Meringue Pie is a delightful dessert that marries the tanginess of lemon with the sweetness of meringue, all wrapped up in a buttery, flaky crust. This classic pie is perfect for any occasion, offering a burst of fresh citrus flavor with every bite.
Instructions:
Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the 2 tablespoons of softened butter and 1 cup of sugar until the mixture is light and fluffy.
- Gradually add the 4 egg whites to the mixture, beating well after each addition until fully incorporated.
- In a separate bowl, combine the 1 cup of self-raising flour, 1 dash of salt, and 1/3 cup of all-purpose white wheat flour. Mix well to ensure the dry ingredients are evenly distributed.
- Slowly add the dry ingredients to the butter and sugar mixture, mixing gently until just combined. Be careful not to overmix to avoid a tough crust.
- Fold in the 2 tablespoons of lemon juice and the 2 tablespoons of lemon zest. Mix until the lemon components are evenly distributed throughout the batter.
- Pour the batter into a greased pie dish, spreading it evenly with a spatula.
- Place the pie dish in the preheated oven and bake for approximately 25-30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Remove the pie from the oven and allow it to cool completely on a wire rack before serving.
- If desired, whip additional egg whites with sugar to create a meringue topping. Spread the meringue over the cooled pie, then bake at 350°F (175°C) for an additional 10-12 minutes until the meringue is golden brown.
- Slice your delicious homemade lemon meringue pie and enjoy!
By following these steps and tips, you'll be able to create a delicious and beautiful lemon meringue pie that is sure to impress. Enjoy the perfectly balanced taste of zesty lemon curd topped with fluffy meringue, all in a tender and crisp crust.
Lemon meringue pie FAQ:
Bake the pie in a preheated oven at 350°F (175°C) for approximately 25-30 minutes. The top should be lightly golden, and a toothpick inserted into the center should come out clean.
The pie is done when the top is lightly golden and a toothpick inserted in the center comes out clean. Ensure that the batter doesn't jiggle excessively.
Yes, you can substitute all-purpose flour for self-raising flour by adding 1/2 teaspoon of baking powder for each cup of all-purpose flour used. This will help achieve a similar rise.
Store leftover lemon meringue pie in the refrigerator, covered loosely with plastic wrap, for up to 3 days. Keep the meringue topping intact to maintain its texture.
It’s best to make the meringue topping just before serving, as it can weep or lose its texture when stored. If needed, whip it up and spread it over the cooled pie right before baking.
Cooking Tips:
- Make sure to separate the egg whites carefully to ensure that no yolk gets mixed in, as this will affect the meringue's ability to whip up properly.
- Use fresh lemons for the juice and zest for the best flavor. Bottled lemon juice can be used in a pinch, but fresh is always better.
- When making the meringue, ensure that your mixing bowl and beaters are completely clean and dry for best results.
- Spread the meringue all the way to the edges of the pie to seal it against the crust. This prevents it from shrinking away from the sides during baking.
- Allow the pie to cool completely before slicing to ensure that the filling sets properly and the slices hold together.
Nutrition Facts
12 ServingsCalories 150kcal
Protein 3.11g
Carbohydrates 30g
Fiber 0.48g
Sugar 16g
Fat 2.38g
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