The lemon zest and orange juice in this super tart lemon meringue pie recipe play together to create the perfect balance between sweet and tart. Not too rich, this dessert is the perfect light finish to a great dinner.
Lemon Meringue Pie
The lemon zest and orange juice in this super tart lemon meringue pie recipe play together to create the perfect balance between sweet and tart. Not too rich, this dessert is the perfect light finish to a great dinner.Print Pin Rate Share
Servings: 8 Servings
- 1 pie crust
for the lemon filling:
- 3 tablespoon cornstarch
- 2 tablespoon all-purpose flour
- 1 cup sugar
- ¼ teaspoon salt
- 2 large lemon zest
- ½ cup lemon juice - freshly squeezed
- ¼ cup clementine juice - or orange
- 1 ¼ cups water
- 2 tablespoon butter
- 3 egg yolks
- 1 whole egg - saving the whites for the meringue
for the meringue:
- 4 egg whites - room temperature
- ¾ cup sugar
- 2 teaspoon corn starch
to make the lemon filling:
- Preheat the oven to 400 F (200 C).
- Put your pie crust (if uncooked) in a pie pan, poke holes in the bottom with a fork and bake 'blind' (lined with aluminium foil and weighted with pastry weights, or beans) for 15 minutes, then remove the foil and weights and bake for an additional 5 - 8 minutes, until cooked and golden. Set aside.
- In a medium saucepan, mix the cornstarch, flour, sugar, salt and lemon zest.
- In a separate bowl, strain the lemon and clementine juice into the water, then whisk this liquid into the saucepan with the sugar mixture.
- Cook over medium heat, stirring constantly, until it is thickened, smooth and begins to bubble.
- Remove from heat and whisk in the butter until melted.
- Add the egg yolks one at a time, whisking constantly so they don't scramble and return the pan to medium heat.
- Cook and stir for a few minutes, until the mixture thickens then remove from heat and set aside while making the meringue.
to make the meringue:
- Put the egg whites in a large bowl and whisk until soft peaks form, then add about half of the sugar, a little at a time - whisking after each addition, but not over beating.
- Whisk in the cornstarch, then the rest of the sugar, a little at a time as before until the meringue is smooth and thick.
- Reheat the filling, pour it into the cooked dough and begin to immediately spoon the meringue around the edge of the pie, making sure it touches the crust. Spoon the rest into the center of the filling, and spread it around in a decorative pattern.
- Bake in lower third of the oven for about 20 minutes, or until the meringue crisps and begins to color.
- Let cool completely before serving.
Calories: 334kcal | Carbohydrates: 61g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 202mg | Potassium: 100mg | Fiber: 1g | Sugar: 45g | Vitamin A: 155IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 1mg
Nice Yummy looking cake, one can find the reciflix app to explore lots of free video recipes for cakes of all occassions
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[…] Super Tart Lemon Meringue Pie – comfortable food […]
Has anyone ever heard of using pectin in the meringue instead of cream of tartar or cornstarch? I knew an elderly lady who had worked in a bakery and said that's how they made the pies. Her meringue was perfect and never moved or got watery. She didn't keep her pie in the refrigerator, either. She never did tell me how much pectin she used.
I'm glad I stayed in the kitchen while baking the pie. The meringue was starting to burn after 10 minutes. If I went the full 20 minutes at 400 it would have been toast. Perhaps the recipe should be changed to indicate a lower temperature for cooking the meringue.
can you make pie a day ahead and make meringue day of?
i used cream of tarter in my meringue ,but it seems to get watery or wet and never could fiqure out why,is this one better
What is clementine?
I'm confused about the 3 egg yolk plus one whole egg thing. So is it four yolks in the lemon mixture? and four egg whites for the meringue?