Lemon Meringue Pie Recipe

Deliciously mouth-watering, the lemon meringue pie is an amazing sweet dish. Served as a dessert, it is made with a pastry base and the meringue is placed directly above the lemon filling. It is amongst the most favorite desserts in the United States. Discover their amazing flavor with the help of these recipes.

Ingredients

• White Sugar, 1 cup
• Salt, ¼ tsp.
• Egg Whites, 4
• Water, 1½ cups
• Butter, 2 tbsp.

• Egg Yolks, 4 (beaten)
• All-purpose Flour, 2 tbsp.
• Cornstarch, 3 tbsp.
• Pie Crust, (baked, 9") 1
• Lemons, 2 (juiced and zested)

Preparation
First, you need to preheat the oven to 350° F. Then, you need to prepare the lemon filling. For this, mix sugar with flour and cornstarch. Sprinkle some salt over this mixture and place it in a medium-sized saucepan. Then, add some water, lemon juice, and lemon zest. Cook this mixture over medium high heat. Ensure you keep stirring the same, till the preparation comes to a boil. Now, stir in the butter.

Meanwhile, place the egg yolks in a small-sized bowl. Add around ½ cup of the hot sugar mixture. Mix them well. Now, bring this mixture to a boil. Cook it with constant stirring, till the mixture thickens. Once done, remove the mixture from heat. Now, pour this filling into the baked pastry shell.

Meanwhile for the meringue preparation, you need to whip the egg whites together in a glass bowl, till it turns foamy. Add the sugar gradually and continue whipping the same. Now, spread the meringue evenly over the pie. Also, you need to seal the edges towards the crust area. Finally, bake this in a preheated oven, till it turns a light shade of golden brown.

Ingredients

For the Filling

• Fresh Lemon Juice, ½ cup
• Lemon Fat-free Yogurt, 6 oz.

• Water, 3 tbsp.
• Unflavored Gelatin, 1½ tsp.
• Lemon Rind, 2 tsp. (grated)
• Fat-free Sweetened Condensed Milk, 14 oz.

For the Crust

• Sugar, 2 tbsp.
• Butter, 1 tbsp. (melted)
• Egg White, 1 (lightly beaten)
• Cracker Crumbs, 1¼ cups
• Cooking Spray

For the Meringue

• Water, ¼ cup
• Sugar, ⅔ cup
• Egg Whites, 3
• Cream of Tartar, ¼ tsp.

Preparation
Begin by preheating the oven to 325° F. First, you need to prepare the crust. For that, combine the cracker crumbs, sugar, butter, and egg whites together in a bowl. Then, in a 9" pie pan, press this mixture. The plate needs to be coated with cooking spray. Bake this for 15 minutes at 325° F. Once it browns, let it cool on a wire rack.

For the filling preparation, you need to make a mixture of the lemon rind with lemon juice, condensed milk, and gelatin in a medium-sized bowl along with some yogurt. Keep it aside. Then, take a small microwave safe bowl and add 3 tbsp. water in it. Sprinkle gelatin over this and let it rest for a minute.

You then need to microwave this mixture for 15 seconds, with the settings on high. Once the gelatin dissolves, you can stir this in the yogurt mixture. Now, gently spoon this mixture in the prepared crust. Press a plastic wrap on the surface of the filling. Now, place it in the refrigerator for an hour.

For the meringue preparation, take a small saucepan and combine sugar with water. Bring this preparation to a boil. Meanwhile beat together egg whites along with some cream of tartar, till it turns foamy. Pour the hot sugar syrup into the egg white mixture. Mix the same in a high speed blender.

Once done, remove plastic wrap from the filling. Spread the meringue preparation evenly over the filling. Then, preheat the broiler and broil the meringue for 1 minute. Once it turns a delicious shade of golden brown, let it cool on the rack. Now, chill the same so that it sets well. Serve it cold.