Lemon Meringue Pie – The Keep At House Chef

Pucker up—issues are about to get candy! It’s all the things you like about this basic dessert: a creamy lemon filling that’s completely candy and tart, bursting with contemporary 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 received’t overlook!

If you happen to 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 vivid 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.

Ingredient Notes

• Ready Pie Crust: You need to use do-it-yourself 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 finest to zest the lemon earlier than juicing it.
• Lemon Juice: Recent is finest however for those who favor, you should 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 finest to steadiness out the sourness of the lemon and offers the most effective construction to the filling.
• Cornstarch: This thickens the filling.
• Heavy Cream: It’s usually referred to as heavy whipping cream. Both will work wonderful on this recipe.

Crust Choices

When making this pie, you’ll wish to use a ready pie crust, which means it’s absolutely baked and able to go. You’ll be able to go together with a do-it-yourself pastry pie crust or a no-bake graham cracker crust. We consider a conventional pastry crust is good, because the graham cracker possibility generally is a bit too candy. Retailer-bought crusts are additionally a handy selection—simply you should definitely bake and funky the crust earlier than including your filling.

Tempering Egg Yolks

Tempering egg yolks is a vital 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 would possibly assume.

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 consistently so the eggs don’t cook dinner too quick and curdle.