How to Perfectly Bake a Delicious Lemon Meringue Pie

Looking for a simple yet impressive dessert that can wow your family and friends? Look no further than the classic lemon meringue pie! This recipe is not only easy to follow but also delicious. The perfect combination of tangy filling and fluffy, sweet meringue on top will have everyone asking for seconds.

This popular dessert comes together in about 1 hour and serves approximately six people. Let's dive into the ingredients you'll need:

• One (9-inch) unbaked pie crust
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 eggs, separated
• 1/2 cup fresh lemon juice (about 6 lemons)
• 1 tablespoon freshly squeezed lemon zest
• 1 tablespoon water
• 1/4 cup granulated sugar for the meringue topping

The preparation process is straightforward and doesn't require any special equipment. Here’s what you need to do:

1. Preheat your oven to 325 degrees Fahrenheit (160 Celsius).

2. In a medium-sized saucepan, mix together the sugar, cornstarch, and salt.

3. Gradually stir in 1 cup of water until everything is well combined. Make sure there are no lumps left.

4. Add the lemon juice, zest, and egg yolks to the saucepan. Stir gently but thoroughly so all ingredients are incorporated evenly.

5. Bring this mixture to a boil over medium heat, stirring constantly for about 2 minutes until it thickens up nicely into a custard-like consistency.

6. Pour the hot lemon filling into your already prepared pie crust. Make sure not to let any of it spill out as you pour. If there’s too much and starts to overflow, tilt the pan slightly to help guide it back down.

7. Bake at 325 degrees F for approximately 15 minutes until set but still very slightly jiggly in center (you want some give).

8. While the pie is baking, prepare your meringue topping by beating egg whites and granulated sugar together with an electric mixer on high speed until stiff peaks form. This usually takes around 5 minutes.

9. Once done, immediately spread the meringue over the top of the baked lemon custard filling using a offset spatula or spoon. Be careful not to disturb the surface too much as this could cause air bubbles which would result in a less than perfect presentation when it comes time for serving.

10. Bake again at 325 degrees F for another 10-12 minutes, just long enough for the meringue topping to brown lightly without letting it get too dark or burned. It should be golden-brown but not caramelized.

11. Remove your beautifully crafted lemon meringue pie from oven and let cool completely on a wire rack before slicing and enjoying with a fresh mint leaf garnish if desired.

Enjoy your homemade treat! This dessert makes an excellent end to any meal, particularly during spring or summer when fresh lemons are in season. It’s perfect for potlucks, picnics, birthday parties, or just casual family gatherings. The flavors are refreshing and satisfying, providing a balance of sweet and tart that leaves you wanting more.

For best results, serve this pie slightly warm rather than cold; however, if keeping it refrigerated after cutting into slices, be sure to cover with plastic wrap directly touching the surface of the pie so no discoloration occurs due to exposure to air. You can also garnish it with fresh berries or whipped cream for added visual appeal and extra flavor.

Remember, practice makes perfect! The more you bake this classic dessert, the better you'll get at achieving that perfect balance between tangy lemon filling and light-as-air meringue topping. Happy baking!