LEMON MERINGUE PIE
This grand old American dessert is enormously popular down South for its clear, true sweetness (saved by the edginess of lemon) and its masterful contrast of textures. And somehow it is show-stopping (think beauty pageant) and homey (think Aunt Bee) simultaneously.
Provided by Lillian Chou
Categories Milk/Cream Mixer Citrus Egg Dessert Bake Lemon Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang, then crimp decoratively. Lightly prick shell all over with a fork, then chill 30 minutes.
- Line shell with foil and fill with pie weights or raw rice. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove weights and foil and bake shell until bottom and side are golden, about 20 minutes more. Remove from oven and reduce temperature to 350°F.
- Make filling:
- Whisk together yolks in a small bowl.
- Whisk together sugar, cornstarch, and salt in a heavy medium saucepan. Gradually add water and milk, whisking until smooth. Bring to a boil over medium heat, whisking frequently as mixture begins to thicken. Remove from heat and gradually whisk about 1 cup milk mixture into yolks, then whisk yolk mixture into remaining milk mixture. Add lemon zest and juice and simmer, whisking constantly, 3 minutes. Remove from heat and whisk in butter until incorporated. Cover surface with wax paper to keep hot.
- Make Meringue:
- Beat whites with cream of tartar and salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to high and add superfine sugar, 1 tablespoon at a time, beating until meringue just holds stiff, glossy peaks.
- Assemble and bake pie:
- Pour hot filling into warm pie shell and gently shake to smooth top. Spread meringue decoratively over hot filling, covering filling completely.
- Immediately bake until meringue is golden-brown, about 15 minutes. Cool completely on a rack, 2 to 3 hours. Cut with a serrated knife dipped in cold water.
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Md alam hossan Md alam hossan
[email protected]This pie is a bit time-consuming to make, but it's worth it.
James Musgrove
[email protected]The meringue on this pie is always perfect.
Suhal Ahmed
[email protected]I love the combination of tart and sweet in this pie.
Alex Abdoulaye
[email protected]This is my go-to dessert recipe when I'm having guests over.
Festus Prince
[email protected]I've been making this lemon meringue pie for years, and it never disappoints.
Md Iraq
[email protected]This lemon meringue pie is a classic for a reason. It's delicious and easy to make.
Thandolwam Viti
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved it.
Roshna Nataraj
[email protected]This is the best lemon meringue pie I've ever had. The filling is smooth and creamy, and the meringue is perfectly toasted.
Khadija Shabbier
[email protected]I love this lemon meringue pie! It's always a crowd-pleaser.
Steven Lowrey
[email protected]The lemon meringue pie was delicious! The crust was flaky and buttery, and the filling was creamy and tart. The meringue was perfectly browned and added a nice touch of sweetness.
Hiba Bouaa
[email protected]I've made this lemon meringue pie several times now, and it always comes out perfect. It's a great dessert for any occasion.
Jordan Wingat3
[email protected]This lemon meringue pie was a hit with my family! The filling was perfectly tart and sweet, and the meringue was light and fluffy. I will definitely be making this again.