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Lemon Meringue Pie
Lemon Meringue Pie

Before you jump to Lemon Meringue Pie recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers as well as hippies? Those days are over, and it looks like we all recognize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living much more environmentally friendly we won’t be able to fix the problems of the environment. Each and every family ought to start making changes that are environmentally friendly and they must do this soon. The kitchen area is a good place to start saving energy by going much more green.

Although it may not taste as good, baking food in the microwave instead of in the oven will save you a packet of money. Possibly the realization that an oven uses 75% more energy will stimulate you to use the microwave more. When it relates to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. You could well be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is specifically economical when it’s full before a cycle is going. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

The kitchen by itself provides you with many small methods by which energy and money can be saved. Green living is something we can all do, without difficulty. It’s related to being practical, most of the time.

We hope you got benefit from reading it, now let’s go back to lemon meringue pie recipe. To make lemon meringue pie you need 22 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Lemon Meringue Pie:
  1. Prepare Crust
  2. Take pie crust, baked
  3. Get Lemon Filling
  4. Prepare Lemon Juice
  5. Get Lemon Zest
  6. Take Egg Yolks
  7. Provide Unsalted Butter
  8. Provide Salt
  9. Prepare Granulated Sugar
  10. Get cornstarch
  11. Use Water
  12. Provide Meringue
  13. Use Egg Whites
  14. Use Cream of Tartar
  15. Get Granulated Sugar
  16. You need Vanilla Extract
  17. Get Shopping Notes
  18. Take Eggs Total
  19. Use Granulated Sugar Total
  20. Get Lemons for lemon Juice
  21. You need Pie weights (Dried Beans, Dried Rice or Lentils works too)
  22. Get Parchment Paper
Steps to make Lemon Meringue Pie:
  1. Blind Bake - (a) Preheat Oven to 425°F. Place crust in 9-inch pie plate. - (b) Crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights. Bake for 10 minutes. - (c) Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center
  2. Lemon Filling (Sugar Mixture) - (a) Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. - (b) Add the lemon juice and water and whisk to combine. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. - (c) Cook the sugar mixture around 6 minutes or until it begins to thickening and bubbling. Once thickened, give it a whisk and reduce heat to low.
  3. Lemon Filling (Temper the Yolk) - (a) Whisk the egg yolks together in a medium bowl or liquid measuring cup. - (b) Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. - (c) Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. - (d) Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated.
  4. Crust and Filling - Pour the filling directly into the pie crust and leave on the side
  5. Meringue (Foam) - (a) With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1-2 minute until bubbles foam - (b) Add the sugar and salt, then continue beating on high speed for about 2 more minutes.
  6. Meringue (Peaks) - (a) Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. - (b) Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
  7. Bake - Back at 425°F for 10-15 minutes or until meringue is brown.
  8. Serve - Let pie sit at room temperature for 1 hour then chill for at least 4 hours before eating.

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