The history of lemon meringue pie traces back to the late 18th century when the combination of lemon custard and meringue topping gained popularity. Its origins can be attributed to the English and American culinary traditions. The pie gained significant recognition in the early 20th century when it became a staple in American cookbooks and dining establishments.
Lemon meringue pie is revered for its delightful flavor profile, which strikes a perfect balance between tangy and sweet. The filling is made from a luscious combination of fresh lemon juice, sugar, and eggs, resulting in a smooth and velvety custard with a vibrant citrus taste. The tartness of the lemon is complemented by the sweetness of the meringue topping, which is light, fluffy, and delicately browned. The graham cracker crust adds a delicious buttery and slightly nutty undertone to the pie.
This pie has captured the hearts of many dessert enthusiasts for several reasons. Its vibrant and refreshing flavors offer a delightful contrast to richer, heavier desserts. The smooth custard filling paired with the cloud-like meringue creates a textural delight that melts in your mouth. Additionally, the bright yellow color of the lemon filling and the beautifully toasted peaks of the meringue make for an appealing visual presentation.
Lemon meringue pie has become a beloved classic due to its timeless appeal, perfect balance of flavors, and the ability to evoke feelings of nostalgia and comfort. Whether enjoyed during warm summer months or as a comforting treat during colder seasons, this award-winning pie has earned its place as a favorite dessert for generations, consistently bringing joy and satisfaction to those who indulge in its tangy-sweet allure.
Lemon meringue pie
Ingredients
For the crust:
- 1 ½ Cups graham cracker crumbs
- ¼ Cup granulated sugar
- 6 Tbsp unsalted butter melted
For the filling:
- 1 ¼ Cups granulated sugar
- ⅓ Cup cornstarch
- ¼ Tsp salt
- 1 ½ Cups water
- ½ Cup freshly squeezed lemon juice
- 4 large egg yolks lightly beaten
- 3 Tbsp unsalted butter
- 2 Tsp lemon zest
For the meringue:
- 4 large egg whites at room temperature
- ¾ Tsp cream of tartar
- ½ Cup granulated sugar
- ½ Tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
- In a saucepan, whisk together the sugar, cornstarch, and salt for the filling. Gradually add the water and lemon juice, whisking until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- In a separate bowl, lightly beat the egg yolks. Gradually whisk in about half a cup of the hot lemon mixture to temper the eggs, then pour the tempered egg mixture back into the saucepan with the remaining lemon mixture. Cook for an additional 2 minutes, stirring constantly.
- Remove the saucepan from the heat and stir in the butter and lemon zest until the butter has melted completely. Pour the filling into the cooled pie crust.
- In a mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until frothy. Gradually add the sugar, one tablespoon at a time, while continuing to beat. Increase the mixer speed to high and beat until stiff peaks form. Beat in the vanilla extract.
- Spread the meringue over the lemon filling, making sure to seal the edges of the crust. Create decorative peaks by using the back of a spoon or a spatula.
- Bake the pie for 15 minutes, or until the meringue is golden brown. Remove from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate the pie for at least 4 hours before serving to allow the filling to set.
