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Amazing 4 Hour lemon meringue Set Time

lemon meringue
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Make the best classic Lemon Meringue Pie from scratch. This recipe delivers a perfectly tart lemon filling topped with a cloud of sweet, fluffy meringue. It is impressive yet achievable for your home kitchen.

Ingredients

  • For the Crust: 1 pre-baked 9-inch pie crust (or your favorite from-scratch recipe)
  • For the Lemon Filling: 1 1/2 cups granulated sugar, 1/3 cup cornstarch, 1/4 teaspoon salt, 1 1/2 cups cold water, 4 large egg yolks (save whites for meringue), 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, 2 tablespoons unsalted butter
  • For the Meringue: 4 large egg whites (room temperature), 1/2 teaspoon cream of tartar, 1/2 cup granulated sugar

Instructions

  1. Prepare your 9-inch pie crust and let it cool completely.
  2. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  3. Gradually whisk in the cold water until smooth.
  4. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, stirring. Remove from heat.
  5. In a separate bowl, whisk the egg yolks lightly. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture.
  7. Return the saucepan to medium heat. Cook, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil rapidly.
  8. Remove from heat. Stir in the lemon juice, lemon zest, and butter until the butter melts completely.
  9. Pour the hot lemon filling immediately into the cooled pie crust.
  10. Prepare the meringue: In a clean, dry bowl, beat the room temperature egg whites with an electric mixer until soft peaks form.
  11. Add the cream of tartar and continue beating. Slowly add the 1/2 cup of sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
  12. Spread the meringue over the hot lemon filling, making sure the meringue touches the crust edge all around to prevent shrinking.
  13. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue is lightly golden brown.
  14. Cool completely on a wire rack at room temperature for at least 4 hours before slicing.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • Make certain your meringue bowl is completely free of grease for proper whipping.
  • Temper the egg yolks slowly to avoid scrambling them.
  • Cool the pie completely to allow the filling to set properly before cutting.

Nutrition

Find it online: https://whiskdaily.com/best-classic-lemon-meringue-pie-recipe/