Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Lemon Meringue Pie. one of my favorites food. This time, I am going to make it a little bit tasty. This will be really deliciou

The Ingredients need to make Lemon Meringue Pie:

1. You need of Crust
2. Prepare 1 (9 inch) of pie crust, baked
3. You need of Lemon Filling
4. You need 1/2 Cup of Lemon Juice
5. It’s 1 Tbsp. of Lemon Zest
6. You need 5 of Egg Yolks
7. Prepare 2 Tbsp. of Unsalted Butter
8. It’s 1/4 tsp. of Salt
9. Prepare 1 Cup of Granulated Sugar
10. It’s 1/3 Cups of cornstarch
11. It’s 1 1/3 Cups of Water
12. You need of Meringue
13. You need 5 of Egg Whites
14. You need 1/2 tsp. of Cream of Tartar
15. It’s 3/4 Cup of Granulated Sugar
16. It’s 1/2 tsp. of Vanilla Extract
17. You need of Shopping Notes
18. You need 5 of Eggs Total
19. You need 1 3/4 Cup of Granulated Sugar Total
20. Prepare 2 of Lemons for lemon Juice
21. You need of Pie weights (Dried Beans, Dried Rice or Lentils works too)
22. You need of Parchment Paper

Step to make Lemon Meringue Pie:

1. Blind Bake (a) Preheat Oven to 425°F. Place crust in 9-inch pie plate. (b) Crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weight Bake for 10 minute (c) Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center
2. Lemon Filling (Sugar Mixture) (a) Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. (b) Add the lemon juice and water and whisk to combine. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. (c) Cook the sugar mixture around 6 minutes or until it begins to thickening and bubbling. Once thickened, give it a whisk and reduce heat to low.
3. Lemon Filling (Temper the Yolk) (a) Whisk the egg yolks together in a medium bowl or liquid measuring cup. (b) Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. (c) Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. (d) Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated.
4. Crust and Filling Pour the filling directly into the pie crust and leave on the side
5. Meringue (Foam) (a) With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1-2 minute until bubbles foam (b) Add the sugar and salt, then continue beating on high speed for about 2 more minute
6. Meringue (Peaks) (a) Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. (b) Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minute
7. Bake Back at 425°F for 10-15 minutes or until meringue is brown.
8. Serve Let pie sit at room temperature for 1 hour then chill for at least 4 hours before eating.

So that’s going to wrap it up with this exceptional food Lemon Meringue Pie. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!