Lemon Meringue Pie is a delightful dessert that perfectly balances tart lemon filling with a sweet, airy meringue topping. It's a great way to end a meal on a bright and refreshing note.

Did you know that the lemon meringue pie's roots can be traced back to medieval European cooking?

The modern version became popular in the 19th century, particularly after the invention of cornstarch, which helped create a more stable lemon filling! Let's check how to make this perfect cake!

Ingredients

Crust:

- 1 baked 9-inch pie crust (store-bought or homemade)

Lemon Filling:

- 1 and ¼ cups sugar

- 1/3 cup cornstarch

- 1/4 teaspoon salt

- 5 large egg yolks (save the whites for the meringue)

- 1 and 1/4 cups water

- 1/2 cup fresh lemon juice

- 1 tablespoon lemon zest

- 2 tablespoons unsalted butter

Meringue:

- 5 large egg whites

- 1/2 teaspoon cream of tartar

- 1/2 cup plus 2 tablespoons sugar

- 1/4 teaspoon vanilla extract

Step-By-Step Recipe

1. Preheat and Prepare: Preheat your oven to 350°F (175°C), bake the pie crust until golden, and let it cool.

2. Lemon Filling: In a saucepan, combine cornstarch, sugar, and salt and gradually stir in lemon juice, water, and zest. Cook over medium heat until the mixture thickens and bubbles. Remove from heat, stir in butter, and gradually mix in the beaten egg yolks (tempering them to avoid curdling). Return to heat and cook for another minute. Then, pour the hot filling into the baked crust.

3. Meringue: Beat the egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla and spread the meringue over the hot lemon filling, sealing the edges to prevent shrinkage.

4. Bake and Cool: Bake at 350°F (175°C) for 15-20 minutes until the meringue is golden. Let it cool on a wire rack for at least an hour, then refrigerate for several hours to let it fully set.

Tips for the Perfect Pie

- Prevent Weeping Meringue: Ensure your meringue touches the crust to seal in the filling, and spread it over the hot lemon filling to prevent it from weeping​​.

- Temperature Matters: Separate the eggs while cold, but bring them to room temperature before making the meringue for better volume.

Nutrition and Timing

A slice (1/8 of a 9-inch pie) contains approximately 362 calories, mostly from carbs and fats​​. This recipe typically requires about 2 hours of active preparation and cooking, plus additional chilling time.

Despite its delightful taste, lemon meringue pie is relatively high in calories and sugar, so it should be enjoyed mindfully due to its calorie content. However, its popularity and enduring appeal make it a timeless dessert choice that must be eaten occasionally.

Enjoy your baking, Lykkers!