Lemon Meringue Pie – The Keep At House Chef

Pucker up—issues are about to get candy! It’s the whole lot you like about this basic 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 excellent—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 overlook!

For those who love lemon, you’ll additionally love our lemon cake, lemon filled doughnuts, and our lemon poppyseed muffins.

Freshly squeezed lemon juice and lemon zest convey all the colourful lemon taste this dessert wants. It’s refreshingly vibrant with out being too bitter, and it smells superb 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.

Ingredient Notes

• Ready Pie Crust: You should use home made 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: Recent is greatest however in the event you desire, you need to use 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 the very best construction to the filling.
• Cornstarch: This thickens the filling.
• Heavy Cream: It’s typically referred to as heavy whipping cream. Both will work high quality 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 may go along with a home made pastry pie crust or a no-bake graham cracker crust. We imagine a standard pastry crust is good, because the graham cracker choice could be a bit too candy. Retailer-bought crusts are additionally a handy alternative—simply you’ll want 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 any case, nobody needs curdled chunks of eggs of their pie, proper? The excellent news is, it’s simpler than you would possibly 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 rapidly. Then, rapidly pour the whisked egg combination again into the pan with the lemon filling, stirring always so the eggs don’t prepare dinner too quick and curdle.