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#Lemon meringue pie how to

Cool to room temperature on a wire rack, then chill in the fridge uncovered for 2 hours to firm up. Bake at 350F for 15-20 minutes until golden.Use the back of a spoon to create some dramatic swirls if desired. Spread and mound the rest of the meringue in the center to create a dome. This will help prevent the meringue from shrinking. Spoon the meringue on top of the filling and spread to the edges, making sure to touch the crust.Increase the speed to medium-high and continue beating just until glossy and stiff peaks form. Slowly add in the sugar, 1 tablespoon at a time. Add in the vanilla and increase the speed to medium.Beat the egg whites and cream of tartar on low speed until soft peaks form.I usually place it on top of my stove (with the stove off) because the top of my stove stays warm after the oven has been on. Keeping it warm will help prevent the meringue from separating from the layer of filling. Set aside somewhere to keep the pie filling warm. Pour the hot filling into your partially baked pie crust.Remove from heat and stir in the butter and lemon zest.Continue to cook for another minute until thick and translucent. Bring to a gentle boil over the stovetop while stirring constantly with the whisk. Whisk in the water, egg yolks, and lemon juice. In a large saucepan, toss together the sugar and cornstarch.Place back in the oven and bake for another 5 minutes or until the bottom looks dry. Poke the bottom of the crust haphazardly with the tines of a fork.

Grab the foil by all 4 corners, lift and remove. Bake at 425F for about 10-15 minutes until the edges start to brown.Place the aluminum foil on top and fill it 2/3 of the way with pie weights, dried beans, uncooked rice, or coins.Prepare the crust as instructed and fit it into the pie plate.Shape the foil to the pie plate so that once you have your pie crust in the plate, you can easily place the foil on top without having to press it down and potentially tearing your crust. Start by placing a large piece of aluminum foil in a 9″ pie plate.

#Lemon meringue pie how to

How to make lemon meringue pie: Preparing the crust Then it’s baked in the oven until golden to ensure the egg whites are heated through for safety.

Mile-high meringue topping – The meringue is also only 4 ingredients and makes enough for a mile-high and impressive meringue pie.

You simply cook everything over the stovetop until thickened.

Easy lemony filling – There is no tempering of the eggs with this recipe, which makes it a whole lot easier to prepare.

It’s all made by hand and there is no chilling required.

Simple flaky pie crust – The pie crust is only 4 ingredients.

Made from scratch – All 3 components of this pie are made from scratch, but with minimal ingredients and effort.

Why this lemon meringue pie recipe is so great: To me, a good lemon meringue pie is like a slice of sunshine. What better dessert to fit that description than a classic lemon meringue pie. The sun doesn’t rise until about 7:30 am and it sets around 5 pm, so I wanted to bake something that was bright, light, and fresh. We had our first snowfall this week and the days are feeling shorter. It’s vibrant and bursting with a lovely fresh lemon flavor and topped with a billowy cloud of toasted meringue. We have many more recipes in our best lemon pies collection where you can browse photos, read reviews, learn handy tips and find recipes for time-tested favorites and modern new twists.This easy homemade lemon meringue pie is delightfully tart and sweet. Here’s what happens: as the meringue mixture gets hotter in the oven, air bubbles trapped inside the molecular structure of the egg white’s protein expand and swell, forming that cloudlike cover for the citrusy custard filling. Goodfellow’s day until now, curious cooks have wondered about the kitchen alchemy that turned egg whites, sugar, cream of tartar and vanilla into a perfect topping in a lemon meringue pie recipe. Goodfellow), who established the country’s first cooking school in Philadelphia, is often credited for popularizing lemon meringue pie in her bakery and confectionery, which was popular in the early 19th century. Elizabeth Coane Goodfellow (known as Mrs. Perhaps the saying, “as American as apple pie” should be changed to be “as American as lemon meringue pie,” because it’s been a favorite in the United States for quite some time.