🧑🍳RecipesHow to Cook Lemon Meringue Pie
Learn how to make a delicious lemon meringue pie with this step-by-step guide. Impress your friends and family with your baking skills!
Lemon meringue pie is a classic dessert that is loved by many. The combination of tangy lemon filling and fluffy meringue topping is simply irresistible. If you're looking to impress your friends and family with your baking skills, then this recipe is perfect for you. In this blog post, we'll walk you through the steps to make a delicious lemon meringue pie.
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup fresh lemon juice
- 3 egg yolks, beaten
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Preheat your oven to 350°F.
In a medium saucepan, whisk together 1 cup of granulated sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Gradually whisk in 1 1/2 cups of water and 1/2 cup of fresh lemon juice until the mixture is smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Boil for 1 minute, then remove from heat.
In a small bowl, whisk together 3 egg yolks. Gradually whisk in 1/2 cup of the hot lemon mixture. Then, whisk the egg yolk mixture back into the remaining hot lemon mixture in the saucepan.
Cook the mixture over medium heat, stirring constantly, until it comes to a boil. Boil for 1 minute, then remove from heat.
Stir in 2 tablespoons of unsalted butter and 1 teaspoon of lemon zest until the butter is melted and the mixture is smooth.
Pour the lemon filling into the pre-baked pie crust.
In a large bowl, beat 3 egg whites and 1/4 teaspoon of cream of tartar with an electric mixer on high speed until soft peaks form.
Gradually beat in 1/4 cup of granulated sugar, about 1 tablespoon at a time, until stiff peaks form and the mixture is glossy.
Spread the meringue over the hot lemon filling, spreading it all the way to the edges of the crust to seal it in.
Bake the pie for 15-20 minutes, or until the meringue is golden brown.
Let the pie cool completely before serving.
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