Lemon Meringue Pie Recipe

 

Zesty Lemon Pie

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Lemon Meringue Pie Recipe - (Below)

Unleash your inner baker with this pie recipe cookbook, where every page is a slice of heaven!

Lemon Meringue Pie is a classic American dessert that is beloved for its sweet and tangy flavor. It is made with a creamy lemon curd filling and a fluffy meringue topping.

The crust is made with butter and sugar. The lemon curd filling is made with egg yolks, sugar, lemon juice, and butter. It is cooked over low heat until it is thick and creamy. The meringue topping is made with egg whites and sugar, and it is whipped until it is stiff and glossy.

Lemon meringue pie is a delicious and elegant dessert that is perfect for any occasion. It is also a great way to show off your baking skills.

Here are some tips for making lemon meringue pie:

• Use fresh lemons for the best flavor.
• Be sure to cook the lemon curd until it is thick enough to hold its shape.
• Do not overbeat the egg whites for the meringue topping.
• Serve the pie chilled.

Lemon meringue pie is a classic American dessert that is loved by people of all ages. It is also a great way to use up leftover lemons. So next time you are looking for a special treat, be sure to make a lemon meringue pie.

Quote For The Day:

“When life gives you lemon, don’t just make lemonade…make lemon meringue pie…make lemon tart…make lemon chiffon cake…make lemon liqueur…make lemon vinaigrette…make lemon pickle…Then set up shop and make your millions.” - Mallika Nawal

Food For Thought:

Photo Credit: CountryLiving.com

Do you know what this vintage cooking tool is? My grandmother had one of these in her kitchen and I watched her use it many times. This kitchen tool is a Strainer Sieve and is used to make jam and tomato sauce.

My grandmother did make tomato sauce and she also made a lot of jelly and jam. She would grow the tomatoes herself and hand-pick the fruits for her jelly from the farm. I have great memories of my grandmother in the kitchen setting out the canning jars ready for filling and storage. In the basement, she had an area where she would store her homemade canned food.

Do you own vintage kitchen tools? If you visit an antique store you will find many vintage kitchen tools and you might wonder what they were used for. I have seen many kitchen tools in antique stores and wondered how they were used. To me, it is very interesting.

Take a look at Country Living's article which features 25 vintage tools you don't see anymore. Maybe you have at least one of these tools in your kitchen.

Some Questions For You:

Technique

• What was the key to achieving a perfectly smooth and creamy lemon curd filling?

• Did you encounter any difficulties with the meringue topping? How did you achieve a stable and fluffy texture?

• How did you prevent the crust from becoming soggy while baking the pie?

Flavor and Texture

• How did you balance the sweetness of the meringue with the tartness of the lemon curd?

• Did you find the crust to be the perfect base for the pie? Would you consider other crust options?

• What did you think of the overall texture of the pie? Was it too runny or too firm?

Presentation and Serving

• How did you decorate your lemon meringue pie? Did you add any garnishes or toppings?

• What did you serve with your lemon meringue pie? Whipped cream, ice cream, or anything else?

• Would you recommend this lemon meringue pie for a special occasion or casual dessert?

Yesterday's Recipe

• Did you see the recipe I posted yesterday? It is called the Hamburger Chow Mein Recipe. Let me know what you think of it in the comment section below.

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My Thoughts On Lemon Meringue Pie:

I am always surprised when I hear someone say they don't like lemon desserts or pies. I even love lemon flavor cakes. I had an aunt that ate raw lemons all the time. I don't know how she could do that because I think lemons are too sour by themselves, but I really like lemon flavor in foods. I even like lemon-flavored candy. The sweet and sour taste is good to me.

More Information For You:

Lemon meringue pie is an iconic American dessert with roots that stretch back centuries.

• European Influences: The concept of meringue, a sweetened mixture of whipped egg whites, originated in Europe during the 17th century. Custard-based desserts were also popular in European cuisine.

• American Innovation: The combination of these elements into the classic lemon meringue pie is believed to have occurred in the United States during the 19th century. Philadelphia is often credited as the birthplace of this beloved dessert.

• Rise of Popularity: Lemon meringue pie gained widespread popularity in the mid-20th century, becoming a staple in American households and restaurants.

Today, lemon meringue pie remains a cherished dessert, enjoyed for its perfect balance of sweet, tart, and creamy flavors.

You can visit Ebenezer Maxwell Mansion to learn more interesting historical information about lemon meringue pie.

Lemon Meringue Pie Recipe - (Pies & Pastries)

Ingredients:

• 1 baked pastry pie shell (9 inches)
• 1 2/3 cups sugar
• 6 tablespoons cornstarch
• 1/2 cup RealLemon lemon juice
• 4 eggs (separated)
• 1 1/2 cup boiling water
• 2 tablespoons margarine or butter
• 1/4 teaspoon cream of tartar
• 1 teaspoon lemon rind (grated)

Instructions:

1. Preheat oven to 350 degrees.
2. In a heavy saucepan, combine 1 1/3 cups sugar and cornstarch.
3. Add the lemon juice.
4. In a small bowl, beat egg yolks; add to lemon mixture along with grated lemon rind.
5. Gradually add water, stirring constantly.
6. Over medium heat, cook and stir until the mixture boils and thickens, about 8 to 10 minutes.
7. Remove from heat.
8. Add margarine and stir until it is melted.
9. Pour into the prepared pie shell.
10. In a clean small mixer bowl, beat egg whites with cream of tartar to soft peaks.
11. Gradually add the remaining 1/3 cup of sugar, beating until stiff, but not dry.
12. Spread on top of the pie, sealing carefully to the edge of the pie shell.
13. Bake for 12 to 15 minutes or until golden brown.
14. Cool.
15. Chill before serving.
16. Garnish with lemon slices as desired.
17. Refrigerate leftover pie.

Keep on cooking!
-The Recipe Guy

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