Lemon Meringue Pie | How to make Lemon Meringue Pie

By Deviyani Srivastava  |  11th Jan 2016  |  
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  • Lemon Meringue Pie, How to make Lemon Meringue Pie
Lemon Meringue Pieby Deviyani Srivastava
  • Prep Time

    90

    mins
  • Cook Time

    1

    3 / 4Hours
  • Serves

    4

    People

110

0





About Lemon Meringue Pie

My father is a big fan of lemon flavour, I made this pie specially for him. He has been tasting all my lemon cakes etc but this pie won his heart all the way. Recipe credits to Dorie Greenspan.

Lemon Meringue Pie is delicious and authentic dish. Lemon Meringue Pie by Deviyani Srivastava is a great option when you want something interesting to eat at home. Restaurant style Lemon Meringue Pie is liked by most people . The preparation time of this recipe is 90 minutes and it takes 105 minutes to cook it properly. Lemon Meringue Pie is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Lemon Meringue Pie. Lemon Meringue Pie is an amazing dish which is perfectly appropriate for any occasion. Lemon Meringue Pie is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Lemon Meringue Pie at your home.

Lemon Meringue Pie

Ingredients to make Lemon Meringue Pie

  • For the Pie Crust:
  • 1 1/2 cup Flour
  • 1/2 tsp Salt or just a pinch
  • 1/4 cup Margarine (your choice of trans fat)
  • 1/4 cup Butter and some more for buttering pie plate
  • 4-5 tbsp Ice cold water
  • For the Lemon Filling:
  • 1 1/4 cups Sugar
  • 5 tbsp Corn starch
  • 1 cup Whole Milk (Full Cream)
  • 1/2 cup Very cold water
  • A pinch of salt
  • 6 Eggs, separated
  • 2 tbsp Lemon zest
  • 2/3 cup Fresh lime juice
  • 1 1/2 tbsp Lemon liqueur (Optional but highly recommended)
  • 2 tbsp Butter (Unsalted/White Butter)
  • Meringue:
  • 4 Egg whites (From above)
  • 6 tbsp Powdered sugar
  • A pinch of salt

How to make Lemon Meringue Pie

  1. For Preparing the Pie Crust: In a large mixing bowl, combine the flour and salt.
  2. Add in the margarine and butter, with a forks mix together until the mixture resembles bread crumbs. Add ice water to form a dough. Cover it with a cling film and refrigerate over night.
  3. Remove the dough from the fridge and on a lightly floured surface, roll out the dough to fit in the pie pan, pressing gently to fit, trim the edges and gently prick the crust with a fork, here and there.
  4. Bake at 180 degree centigrade for 12 to 15 minutes or until the crust is set. Cool on a wire rack before filling.
  5. To Make the Filling: Combine the sugar, cornstarch, milk, water, salt in a large, saucepan, whisk to combine and bring to a simmer over medium heat, keep whisking for 5 minutes.
  6. Add in the egg yolks, 2 at a time. Add the lemon juice, zest and lemon liqueur. Add the butter and whisking constantly. Remove from the heat and pour into the prepared pie crust.
  7. To Make the Meringue: Beat the egg whites and a pinch of salt in a large bowl with an electric mixer until soft peaks form. Add in the powdered sugar and beat until glossy and stiff peaks form. Do not over beat.
  8. Spread the meringue evenly over the pie filling using a rubber spatula. Bake in an preheated oven until set and golden brown this takes about 14 to 16 minutes.
  9. Transfer the pie to a wire rack to cool completely before serving.

My Tip:

If you are in a hurry refrigerate the dough for a minimum of 30 minutes.

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