Sweet Lemon Meringue

Sunshine Lemon Meringue Pie captures the perfect balance of zingy flavor and different textures. This beloved American classic stands out with its tangy citrus middle and cloud-like topping with gentle browning. The creamy lemon center paired with light-as-air meringue creates a show-stopping dessert that tastes amazing and looks stunning for any gathering.

INGREDIENTS

• Butter: 2 tbsp, gives a velvety smoothness
• Lemon juice and zest: from 2 lemons, delivers that fresh tangy kick
• Water: 1½ cups, forms the base of your filling
• Flour: 2 tbsp, helps make the filling more sturdy
• Granulated sugar: 1 cup, balances the tartness in filling
• Cornstarch: 3 tbsp, makes the lemon filling nice and thick
• Egg whites: 4 large, create that fluffy top layer
• Cream of tartar: ¼ tsp, keeps your meringue from falling flat
• Sugar (for meringue): 5½ tbsp, sweetens the fluffy topping
• Egg yolks: 4, make the filling rich and silky
• Baked 9-inch pie crust: 1, provides the foundation

INSTRUCTIONS

Step 3:

Spread your meringue over the cold lemon layer, making sure it touches the crust all around. Pop it under the broiler on low until it turns golden. Watch it like a hawk so it doesn't burn.

Step 2:

In a clean bowl, whip the egg whites until they form soft peaks. Slowly add in the sugar and cream of tartar while continuing to beat until you get stiff, glossy peaks.

Step 1:

Mix cornstarch, sugar, flour, water, lemon juice, and zest in a pot. Cook on medium heat, stirring all the time until it gets thick. Take it off the heat and mix in butter and egg yolks, stirring until everything's smooth. Pour this mixture into your ready-baked pie crust and let it cool down.

Serving and Storage Tips

• Keep any leftovers in the fridge for up to 3 days.
• Enjoy it cold for a refreshing bite, or slightly warm for a cozy treat.

Helpful Notes

• If you like your pie more lemony, throw in another teaspoon of zest.
• Want a sweeter meringue? Just add a bit more sugar.

Tips from Well-Known Chefs

• Chef Anna says eggs at room temp will give you the fluffiest meringue possible.

Perfecting the Lemon Meringue Pie

This dessert looks as fantastic as it tastes. Always go for fresh lemons and top-quality eggs to nail that bright filling and airy meringue.

A Tangy and Sweet Dessert Delight

This pie hits that perfect sweet-sour spot that works in any season. It's great for family get-togethers or as a tasty finale to any dinner.

FAQs

Can I make the pie ahead of time?

You can definitely prepare the crust and filling early, then whip up and brown the meringue right before you serve it.

What is the best way to store leftovers?

Keep it in the fridge for up to 3 days to maintain its taste and freshness.

Why is my meringue shrinking?

This happens when the meringue doesn't touch the crust all around. Make sure you spread it all the way to the edges.

How do I get a stronger lemon flavor?

Try adding more lemon zest or a splash of lemon extract to amp up the citrus punch.

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Conclusion

Sweet Lemon Meringue is a refreshing dessert combining a vibrant lemon filling with a cloud-like meringue. The filling uses fresh lemon juice and zest for a tangy, smooth texture that perfectly contrasts the airy meringue. Whipped with sugar and cream of tartar, the topping is glossy and light, then finished with a golden broil. Perfect for warm-weather gatherings or when you want a bright and cheerful treat, this dessert is best served chilled or slightly warm.