Lemon was one thing I actually struggled with as a child. I simply couldn’t stand that tart taste in any respect except it was a lemon head sweet. Do these even nonetheless exist? Anyway, It’s attention-grabbing how our style buds change as we develop up. Lots of the meals I didn’t like aren’t simply ones that I take pleasure in now however really are my absolute favourite.

Ideas for Making Lemon Meringue Pie

• Why is my lemon meringue pie watery? 

1. You could have almost definitely overworked your lemon filling. The cornstarch is important for bind within the filling however overworking it really weakens the filling and permits extra separation and weeping to happen. To keep away from this, cook dinner the filling twice- cornstarch is cooked with the sugar and lemon juice till thickened barely, then the eggs are added and the entire filling is cooked once more till very thick.
2. The second cause is that the filling is cooling so the steam is not current once you add the meringue. The filling must be piping scorching, recent from the saucepan, once you pour it into the shell and add the meringue. Sizzling filling brings steam which can journey up by the egg whites and cook dinner the meringue from the underside in addition to within the oven. If the filling has cooled, the filling will warmth up and the steam will get trapped between the filling and meringue, making a watery layer that causes the highest AND filling to separate. 

What Makes Meringue Shrink?

1. Excessive humidity and over baking meringue will trigger meringue to shrink. Climate really issues with meringue. Keep away from making meringue on humid days. The sugar within the egg-white combination takes on moisture from the air, making it smooth tough to get thick, stiff peaks. This may additionally trigger meringues to weep.
2. Meringue must be sealed tightly in opposition to the pie crust to assist preserve the meringue from shrinking. To realize this, place the meringue first in a donut across the pie crust, pushing it in opposition to the sides. Subsequent, add extra meringue to fill in the remainder of the pie after which swap to a spoon which is smaller and won’t pull on the meringue as a lot with a purpose to make peaks.
3. Just remember to solely have egg whites and never a drop of yolk. Even slightly yolk will break your meringue.
4. Be certain that your bowl is totally clear, no oil, no water or condensation allowed. 

Can Lemon Meringue Pie Be Made Forward of Time?

Sure and no- it may be made as much as 2 days forward of time and saved within the fridge, however it can start weeping. For that reason we virtually demand {that a} lemon meringue pie at all times be made the day of consumption. 

Methods to Make a Lemon Meringue Pie Forward of Time

1. Put together and bake your pie crust forward of time, masking in plastic wrap on the counter. 
2. In the event you MUST make the filling forward, retailer it within the fridge after which reheat very gently and pour into the pie crust and instantly high with meringue. We drastically encourage you to only make it the day you bake the pie however perceive typically you gotta do what you gotta do. 

Methods to Retailer Lemon Meringue Pie

Lemon meringue pie must be saved within the fridge and can preserve within the fridge for as much as Three days.

Prep Time: 20 minutes

Cook dinner Time: 25 minutes

Complete Time: 45 minutes

Servings: 8

This recipe begins with a flakey selfmade pie crust that’s crammed with easy and creamy lemon filling and topped with toasted meringue. It’s completely irresistible!

For the Filling

• 1 Cup Sugar
• 1/3 Cup Cornstarch
• half teaspoon Salt
• 1 1/3 Cups Water scorching
• 2 half teaspoons Lemon Zest about one and a half lemons zested
• 1/3 Cup Lemon Juice about 2 lemons- see word
• 4 Egg Yolks reserve egg whites for meringue
• 2 Tablespoons Butter

For the Meringue

• 6 Egg Whites room temperature
• 1/8 teaspoon Salt
• 1/4 teaspoon Cream of Tarter
• half cup Sugar

Pie Crust

• Put together the pie crust after which chill the dough in a glass or ceramic plate for about 30 minutes.

• Preheat the oven to 425 levels with a cookie sheet when you’re additional anxious a few soggy crust. I typically skip this.

• Poke a couple of holes on the underside and sides of the crust, about 8-10 and lay parchment on high. Fill 1/2-2/Three the way in which stuffed with pie weights or dried beans.

• Bake for 17-20 minutes then take away from the oven and take out the weights and parchment.

• Bake for a further 5-10 minutes.

• Brush with an egg wash which has been whisked collectively (egg white and water or 1 egg yolk and 2-Three teaspoons heavy cream.) and bake 1-2 minutes extra to seal the crust.

For the Filling

• Mix corn starch, salt, and sugar in a big sauce or inventory pan.

• Mix in water till easy.

• Cook dinner over medium warmth, stirring continually, till thick and clear (5-Eight min).

• Take away from warmth.

• Stir in lemon juice and zest.

• Cook dinner 2 min.

• Mix a small quantity of scorching liquid with egg yolks-whisking quickly- to convey the yolks as much as temperature with out cooking them too quick.

• Return to pan and cook dinner 2 min. stirring continually.

• Take away from warmth, add butter.

• Pour instantly into cooked pie shell (I like to make use of half a recipe of Kristin’s magic pie crust).

• Take a big spatula stuffed with meringue and unfold it across the outer fringe of the pie like a donut, urgent it in opposition to the crust to fully seal collectively crust and meringue. Pile the entire remaining meringue into the middle like a big dome and swap to a small spoon. Utilizing the again of the spoon, swirl and raise the spoon to create mountain peaks and valleys.

• Bake at 375 10-12 min, or till meringue is golden brown within the valleys.

• Serve room temp or chilled. Retailer leftovers within the fridge.

For the Meringue

• Beat egg whites with salt and tarter on excessive till smooth peaks type.

• Add sugar regularly whereas beating.

• Beat till stiff peaks type.

• Unfold meringue on high of cooled lemon filling.

• Use the again of a spoon or spatula to create peaks.

• Bake as directed above.

For extra lemon taste, enhance the lemon juice or each zest and juice, however nevertheless a lot juice you enhance you have to lower in water. In the event you go half cup juice, take out a couple of tablespoons of water. 
See notes in put up on keep away from a weeping pie, separated and shrunk meringue and soggy crust.
retailer within the fridge

Diet Info

Mother’s Lemon Meringue Pie

Quantity Per Serving (1 slice)

Energy 215
Energy from Fats 45

% Every day Worth*

Fats 5g8%

Saturated Fats 2g13%

Ldl cholesterol 81mg27%

Sodium 232mg10%

Potassium 36mg1%

Carbohydrates 42g14%

Fiber 1g4%

Sugar 38g42%

Protein 2g4%

Vitamin A 185IU4%

Vitamin C 4mg5%

Calcium 9mg1%

Iron 1mg6%

* P.c Every day Values are based mostly on a 2000 calorie food regimen.

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