Imen Dridi Joy Of Cooking Lemon Meringue Pie features a golden 9-inch crust embracing a zesty lemon filling made with room temperature egg yolks, sugar, cornstarch, hot water, butter, lemon juice, and zest. Crowned with Swiss Meringue, this masterpiece takes just 2 hours and serves 8.
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💛 Why You’ll Love This Lemon Meringue Pie Recipe:
- Perfectly Balanced Flavors: Joy Of Cooking Lemon Meringue Pie delights your taste buds with the perfect balance of sweet and tangy flavors.
- Fluffy Meringue Topping: Indulge in the cloud-like goodness of Swiss meringue, adding a light and airy texture to each heavenly bite.
- Fresh Citrus Zest: The zing from freshly squeezed lemon juice and grated zest creates a refreshing and citrusy experience.
- Buttery Crust Perfection: The prebaked pie crust offers a buttery, flaky foundation that complements the luscious lemon filling.
❓ What Is Joy Of Cooking Lemon Meringue Pie Recipe?
Joy Of Cooking Lemon Meringue Pie is a prebaked pie crust filled with a velvety lemon mixture and crowned with a light and airy Swiss meringue. This delightful treat is crafted with precision, ensuring a perfect blend of citrusy and sweet notes.
🍋 Joy Of Cooking Lemon Meringue Pie Ingredients
Lemon Meringue Pie:
- 1 – 9 inch prebaked pie crust
Lemon Filling:
- 4 large egg yolks, at room temperature
- 1 cup granulated white sugar
- 1/4 teaspoon salt
- 6 tablespoons cornstarch (corn flour)
- 1 1/2 cups boiling (or hot) water
- 2 tablespoons butter, at room temperature
- 1/2 cup freshly squeezed lemon juice, strained to remove seeds and pulp
- 1 tablespoon freshly grated lemon zest (outer yellow skin of lemon)
Swiss Meringue:
- 4 large egg whites, at room temperature
- 1/2 cup granulated white sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
🥮 How To Make Joy Of Cooking Lemon Meringue Pie
- Whisk the egg whites, sugar, and cream of tartar together in a heat-safe bowl, preferably one made of stainless steel.
- Place over a pot of simmering water and whisk or stir the egg whites all the time until the sugar has melted and the mixture is hot (160 degrees F or 71 degrees C), which is the temperature that kills salmonella.
- Take the egg whites off the heat and put them in a mixing bowl with a whisk tool. You can also use a hand mixer.
- Use a high-speed mixer to beat the egg whites until stiff peaks form. Add the vanilla extract and mix well.
- Finally, put the warm lemon filling into the pie crust that has already been baked. Use the back of a spoon or an angled spatula to smooth the top. Next, use two spoons to add big spoonfuls of the meringue on top of the filling.
- Be sure to start at the edge of the pie and press the meringue against the shell.
- To get rid of any air bubbles, gently press down on the meringue as shown. You can stir the meringue with the back of your spoon if you want to.
- After that, put the pie under a hot broiler (or use a hand-held gas torch) until the meringue turns golden.
- Be careful, because it can burn very quickly.
- The filling needs time to set, so leave the pie at room temperature for an hour or two.
💭 Recipe Tips
- Egg Harmony: Let the egg yolks and whites dance to the same room temperature tune. A harmonious temperature ensures they blend seamlessly for a velvety lemon filling and fluffy meringue.
- Bowl Symphony: Conduct the egg white orchestra in a stainless steel bowl over simmering waters. The maestro’s touch ensures a symphony of flavors without the risk of overcooking.
- Sugar Rainfall: As sugar joins the meringue ensemble, let it fall like soft raindrops. Gradual addition ensures each sugar crystal finds its way, creating a sweet crescendo of perfection.
🍨 What To Serve With Lemon Meringue Pie?
Lemon Meringue Pie can be serve with Whipped Cream Dollop ,Vanilla Ice Cream ,Fresh Berries, Mint Garnish, Lemon Zest Sprinkle,Hot Tea or Coffee,Fruit Coulis Drizzle,Almond Crumble.
🎚 How To Store Leftovers Lemon Meringue Pie?
- In the fridge: Store Leftovers Lemon Meringue Pie in an airtight container for up to 3 days.
- In the freezer: Wrap Leftovers Lemon Meringue Pie slices and freeze for up to 1 month.
FAQ’S:
How Do I Prevent The Meringue From Weeping?
To prevent meringue from weeping, ensure a secure seal between the meringue and the pie crust. Press the meringue against the shell’s edge during application, and make sure the pie cools at room temperature after baking.
Can I Use Bottled Lemon Juice Instead Of Freshly Squeezed?
While you can use bottled lemon juice as a substitute for freshly squeezed, it’s recommended to use the fresh variety for a more vibrant and authentic flavor.
How Can I Avoid A Watery Meringue?
To avoid a watery meringue, make sure the lemon filling is hot when adding the meringue. The heat helps set the meringue properly, preventing any separation.
Can I Use A Different Type Of Sugar for the Swiss Meringue?
While granulated white sugar is the recommended choice for Swiss meringue, you can experiment with superfine sugar for a potentially smoother texture.
More Joy Of Cooking Recipe:
- Joy Of Cooking Snickerdoodle Recipe
- Joy Of Cooking Oatmeal Cookies
- Joy Of Cooking Butterscotch Brownies
Joy Of Cooking Lemon Meringue Pie Nutrition Facts
- Calories: 290
- Calories from Fat: 80
- Total Fat: 9g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 180mg
- Potassium: 50mg
- Total Carbohydrates: 50g
- Dietary Fiber: 0.5g
- Sugars: 35g
- Protein: 2g
Joy Of Cooking Lemon Meringue Pie
Description
Joy Of Cooking Lemon Meringue Pie features a golden 9-inch crust embracing a zesty lemon filling made with room temperature egg yolks, sugar, cornstarch, hot water, butter, lemon juice, and zest. Crowned with Swiss Meringue, this masterpiece takes just 2 hours and serves 8.
Ingredients
Lemon Meringue Pie:
Lemon Filling:
Swiss Meringue:
Instructions
- Whisk the egg whites, sugar, and cream of tartar together in a heat-safe bowl, preferably one made of stainless steel.
- Place over a pot of simmering water and whisk or stir the egg whites all the time until the sugar has melted and the mixture is hot (160 degrees F or 71 degrees C), which is the temperature that kills salmonella.
- Take the egg whites off the heat and put them in a mixing bowl with a whisk tool. You can also use a hand mixer.
- Use a high-speed mixer to beat the egg whites until stiff peaks form. Add the vanilla extract and mix well.
- Finally, put the warm lemon filling into the pie crust that has already been baked. Use the back of a spoon or an angled spatula to smooth the top. Next, use two spoons to add big spoonfuls of the meringue on top of the filling.
- Be sure to start at the edge of the pie and press the meringue against the shell.
- To get rid of any air bubbles, gently press down on the meringue as shown. You can stir the meringue with the back of your spoon if you want to.
- After that, put the pie under a hot broiler (or use a hand-held gas torch) until the meringue turns golden.
- Be careful, because it can burn very quickly.
- The filling needs time to set, so leave the pie at room temperature for an hour or two.
Notes
- Egg Harmony: Let the egg yolks and whites dance to the same room temperature tune. A harmonious temperature ensures they blend seamlessly for a velvety lemon filling and fluffy meringue.
Bowl Symphony: Conduct the egg white orchestra in a stainless steel bowl over simmering waters. The maestro’s touch ensures a symphony of flavors without the risk of overcooking.
Sugar Rainfall: As sugar joins the meringue ensemble, let it fall like soft raindrops. Gradual addition ensures each sugar crystal finds its way, creating a sweet crescendo of perfection.
