Description
Experience the tangy sweetness of lemon meringue triumph, a classic dessert that impresses at any gathering.
Ingredients
Scale
- 1 pie crust
- 1 cup Granulated Sugar
- 2 tablespoons Cornstarch
- 1/4 teaspoon Salt
- 1 cup Water
- 4 large Egg Yolks
- 1/2 cup Fresh Lemon Juice
- 1 tablespoon Lemon Zest
- 2 tablespoons Unsalted Butter
- 4 large Egg Whites
- 1/4 teaspoon Cream of Tartar
Instructions
- Prepare the Pie Crust: Begin by blind-baking a 9-inch pie crust until it’s fully cooled.
- Make the Curd: In a saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually stir in the water and heat over medium until the mixture comes to a boil and thickens.
- Temper Egg Yolks: In a bowl, whisk the egg yolks. Slowly incorporate the hot curd mixture into the yolks. Return this mixture to the heat until it thickens; then add the fresh lemon juice, zest, and butter.
- Fill Pie Crust: Pour the warm lemon curd into your cooled pie crust, spreading it evenly.
- Prepare Meringue: In a clean mixing bowl, whip the room-temperature egg whites with cream of tartar until soft peaks form. Gradually add the reserved granulated sugar, continuing to beat until stiff peaks form.
- Top and Bake: Spread the fluffy meringue over the lemon filling, sealing it to the crust edges. Bake at 350°F for 12-15 minutes until the meringue is lightly golden.
- Cool: Allow the pie to cool at room temperature for at least 4 hours before slicing.
Notes
- Use fresh ingredients for the best flavor.
- Make sure the egg whites are at room temperature for optimal meringue.
- Allow sufficient cooling time before slicing to ensure the filling sets properly.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 125 mg
Keywords: Lemon Meringue Triumph