Prepare to embark on a culinary journey that will transform your dessert game forever! This Lemon Meringue Custard Pie is not just a dessert – it's a slice of heaven that combines the perfect balance of tangy lemon, silky custard, and cloud-like meringue. Imagine cutting into a golden-brown, pillowy meringue that reveals a vibrant, zesty lemon filling nestled in a perfectly crisp pie crust. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping dessert that will have everyone begging for your secret.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, crimping the edges decoratively. Blind bake the crust for 10 minutes by lining it with parchment paper and filling with pie weights or dried beans.
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, whisking until smooth to prevent lumps from forming.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble. This should take about 5-7 minutes.
- In a separate bowl, whisk the egg yolks. Slowly temper the egg yolks by adding a small amount of the hot sugar mixture while continuously whisking to prevent scrambling.
- Pour the tempered egg yolk mixture back into the saucepan, stirring constantly. Cook for an additional 2-3 minutes until the custard is thick and glossy.
- Remove from heat and stir in lemon juice and lemon zest. Pour the lemon custard into the pre-baked pie crust, spreading evenly.
- For the meringue, use a clean, dry mixing bowl to beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar, beating until stiff, glossy peaks develop.
- Spread the meringue over the lemon custard, ensuring it touches the crust edges to prevent shrinking. Create decorative peaks and swirls with the back of a spoon.
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown. Watch carefully to prevent burning.
- Remove from oven and let cool completely at room temperature for about 2 hours. Chill in the refrigerator for at least 1 hour before serving to set the custard.
- Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 2 days.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for the smoothest custard and most stable meringue.
- Prevent Weeping Meringue: Make sure to spread the meringue while the custard is still warm, and seal the edges completely to the crust to prevent separation.
- Soft Peak Secret: When beating egg whites, add cream of tartar to stabilize the meringue and create those picture-perfect, glossy peaks.
- Blind Baking Technique: Pre-baking the crust ensures a crisp bottom and prevents a soggy pie base.
- Avoid Lumpy Custard: Whisk the cornstarch and sugar thoroughly before adding water, and stir constantly while cooking to create a smooth filling.
- Tempering Trick: When adding hot mixture to egg yolks, do it slowly and whisk continuously to prevent scrambling.
- Meringue Mastery: Beat egg whites gradually, adding sugar slowly to create a stable, glossy meringue that holds its shape.
- Cooling is Crucial: Allow the pie to cool completely at room temperature, then chill to set the custard perfectly.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 95mg
