Lemon Meringue Pie – The Keep At Residence Chef

Pucker up—issues are about to get candy! It’s every little thing you’re keen on about this traditional dessert: a creamy lemon filling that’s completely candy and tart, bursting with recent lemon taste. We use a mixture of cream and milk within the filling to get that silky texture good—no weepy pie filling right here! Paired with the golden-brown meringue topping, it creates an ideal mix of textures for a melt-in-your-mouth expertise you gained’t neglect!

Should you love lemon, you’ll additionally love our lemon cake, lemon crammed doughnuts, and our lemon poppyseed muffins.

Freshly squeezed lemon juice and lemon zest carry all the colourful lemon taste this dessert wants. It’s refreshingly vibrant with out being too bitter, and it smells wonderful too! The meringue mild, fluffy, and bakes as much as golden-brown perfection. With a contact of cream of tartar to maintain it good and secure, the meringue reaches these dreamy peaks with out fuss.

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Ingredient Notes

• Ready Pie Crust: You need to use selfmade pie crust, store-bought pastry crust, or a no-bake graham crust. Simply make sure the crust is cooked and prepared for filling.
• Lemon Zest: It’s greatest to zest the lemon earlier than juicing it.
• Lemon Juice: Contemporary is greatest however when you favor, you should utilize bottled lemon juice.
• Egg Yolks: This helps give the filling a velvety texture. Put aside your egg whites as you’ll want them within the meringue.
• Sugar: Granulated sugar is greatest to steadiness out the sourness of the lemon and offers one of the best construction to the filling.
• Cornstarch: This thickens the filling.
• Heavy Cream: It’s typically referred to as heavy whipping cream. Both will work tremendous on this recipe.

Crust Choices

When making this pie, you’ll need to use a ready pie crust, which means it’s totally baked and able to go. You possibly can go together with a selfmade pastry pie crust or a no-bake graham cracker crust. We consider a standard pastry crust is good, because the graham cracker choice generally is a bit too candy. Retailer-bought crusts are additionally a handy alternative—simply make sure to bake and funky the crust earlier than including your filling.

Tempering Egg Yolks

Tempering egg yolks is an important step in getting ready the lemon filling. In spite of everything, nobody needs curdled chunks of eggs of their pie, proper? The excellent news is, it’s simpler than you may suppose.

Begin by having your eggs prepared earlier than you start making the lemon filling. As soon as the filling begins to simmer, pour a small quantity (about 1/2 cup) into your bowl of eggs and whisk shortly. Then, shortly pour the whisked egg combination again into the pan with the lemon filling, stirring continuously so the eggs don’t prepare dinner too quick and curdle.