Lemon Meringue Pie Recipe America's Test Kitchen
Introduction
If you are searching for a delicious dessert to impress your family and friends, then look no further than the classic Lemon Meringue Pie Recipe from America's Test Kitchen. With its tangy lemon filling and fluffy meringue topping, this pie is the perfect combination of sweet and sour. In this article, we will guide you through the step-by-step process of making this mouth-watering dessert.
Ingredients
To make the Lemon Meringue Pie, you will need the following ingredients:
- 1 1/4 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, chilled and cut into small pieces
- 3 to 4 tablespoons of ice water
- For the lemon filling:
- 1 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/8 teaspoon of salt
- 1 1/2 cups of water
- 6 egg yolks
- 3 tablespoons of unsalted butter
- 1 tablespoon of grated lemon zest
- 1/2 cup of lemon juice
- For the meringue topping:
- 6 egg whites
- 1/2 teaspoon of cream of tartar
- 1/2 cup of granulated sugar
Instructions
Follow these instructions to make the perfect Lemon Meringue Pie:
- Preheat your oven to 375°F.
- Make the pie crust by combining the flour and salt in a food processor. Add the chilled butter and pulse until the mixture resembles coarse sand.
- Add the ice water, 1 tablespoon at a time, and pulse until the dough comes together.
- Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
- Bake the crust for 20 to 25 minutes until golden brown. Let it cool completely.
- Make the lemon filling by whisking together the sugar, cornstarch, and salt in a saucepan. Gradually stir in the water.
- Cook the mixture over medium heat until it thickens and boils, stirring constantly. Boil for 1 minute and remove from heat.
- Beat the egg yolks in a bowl and gradually add the hot mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat for 2 minutes, stirring constantly.
- Remove from heat and stir in the butter, lemon zest, and lemon juice. Pour the mixture into the cooled pie crust.
- Make the meringue topping by beating the egg whites and cream of tartar until foamy. Gradually add the sugar and beat until stiff peaks form.
- Spoon the meringue over the lemon filling, making sure to spread it to the edges of the crust.
- Bake the pie for 12 to 15 minutes until the meringue is golden brown. Cool the pie completely before serving.
Tips
Here are some tips to ensure that your Lemon Meringue Pie turns out perfectly:
- Make sure the pie crust is baked thoroughly before adding the lemon filling. This will prevent the crust from becoming soggy.
- Use fresh lemons for the best flavor. Avoid using bottled lemon juice as it may contain preservatives that can affect the taste of the pie.
- When making the meringue topping, make sure that the bowl and beaters are completely clean and free from any traces of oil or grease. This will ensure that the egg whites whip up properly.
- Spread the meringue evenly over the lemon filling, making sure that it touches the edges of the crust. This will prevent the meringue from shrinking or separating from the filling.
- Store the leftover pie in the refrigerator for up to 3 days. Cover it with plastic wrap or aluminum foil to prevent it from drying out.
Conclusion
The Lemon Meringue Pie Recipe from America's Test Kitchen is a classic dessert that is sure to impress. With its tangy lemon filling and fluffy meringue topping, it is the perfect combination of sweet and sour. Follow the step-by-step instructions and tips in this article to make the perfect Lemon Meringue Pie for any occasion. Enjoy!
