Once, when i got the chance to meet oe of the world’s best chef, whose name i want to keep in silence. We have a little time to chitchat and i decided to make it memorable and got some tips or recipe. So i thing i would ask to share the best recipe of Lemon Meringue Pie. And here is how our converstaion begin:
Hello Chef, I am very pleased to meet you today. I hope you are doin well. He said, Happy to meet you too. I’m good, thank you. “Chef can you please share with us your best recipe for Lemon Meringue Pie? And perhaps a bit about its origin and any related stories?”
“Absolutely, it’s a pleasure to be here. The Lemon Meringue Pie is a classic dessert that traces its roots back to the 19th century. It’s believed to have originated in the United States, though it combines elements from European culinary traditions. The pie became popular in the Victorian era and has remained a favorite due to its perfect balance of tart lemon filling and sweet, airy meringue topping.
The story goes that lemon desserts were a staple in early American kitchens due to the availability of citrus fruits and the desire for refreshing, palate-cleansing flavors. The meringue, a technique brought over by European bakers, was the perfect complement, creating a delightful contrast in texture and taste.” So listen carefully, or note down, it could be very useful for all. He gave a smilling face and begun his recipe as follows:
The Best Lemon Meringue Pie Recipe
First of All here we need the following Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 teaspoon salt
For the Lemon Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Now, this way you can make start to make Lemon Maringue Pice
1. Prepare the Pie Crust first:
- In a large bowl, combine the all-purpose flour and salt.
- Then add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
- After gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Bake the Pie Crust:
- Preheat your oven to 425°F (220°C).
- And roll out the chilled dough on a lightly floured surface to fit a 9 inch pie dish.
- Transfer the dough to the pie dish, trim any excess, and crimp the edges.
- Line the dough with parchment paper and fill with pie weights or dried beans.
- Bake for 12 to 15 minutes, until the edges are lightly golden. Remove the parchment paper and weights, then bake for an additional 5 to 7 minutes until the crust is fully cooked. And allow to cool.
3. Make the Lemon Filling:
- Get a medium saucepan, whisk it together the granulated sugar, cornstarch, and salt.
- Gradually stir in the water, ensuring there are no lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Boil for 1 minute, then remove from heat.
- Slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them. Return the egg mixture to the saucepan.
- Cook for an additional 2 minutes, stirring constantly, until thick and smooth.
- Now remove from heat and stir in the butter, lemon juice, and lemon zest.
- Pour the hot filling into the baked pie crust.
4. Prepare the Meringue:
- Preheat your oven to 350°F (175°C).
- In a large, clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
- Beat in the vanilla extract.
5. Assemble and Bake:
- Now spread the meringue over the hot lemon filling, ensuring it touches the edges of the crust to prevent shrinking.
- And use a spatula to create peaks in the meringue for a decorative effect.
- Bake in the preheated oven for 10-12 minutes, until the meringue is golden brown.
- Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Additional Tips and Prequestions:
Extra Information:
- For a crisper crust, brush it with a beaten egg white before baking.
- Ensure the lemon filling is hot when you spread the meringue to help it adhere better.
- Store any leftovers in the refrigerator, covered loosely with plastic wrap.
“This is all. So can you follow these steps for making it?” I replied, sure chef, i have noted down all of your recipe and i will also share this recipe with all through my website, sharpinn.com. Thank you so much chef, you really make my day. He said: “Thank you too“.
