How to Perfectly Bake a Delicious Lemon Meringue Pie

Lemon meringue pie is one of the most beloved dessert recipes in American cuisine. This classic dessert combines tart lemon filling with sweet, fluffy meringue on top for a delightful balance of flavors and textures.

This recipe serves four to six people, depending on how big you cut your slices. It takes approximately 1 hour and 30 minutes to prepare the pie from scratch including baking time and cooling.

Ingredients

• 1 unbaked pastry shell for lemon meringue pie (pre-made or homemade)
• 4 egg yolks
• 6 tablespoons granulated sugar, divided
• 3/4 cup fresh lemon juice
• 1/4 cup water
• 1/4 teaspoon finely grated lemon zest
• 2 tablespoons unsalted butter, melted and cooled slightly
• 2 teaspoons cornstarch (optional for a smoother texture)
• 3 egg whites
• Corn syrup or sugar substitute to taste (optional)

Instructions

Begin by preheating your oven to 350°F. While it heats up, prepare the pastry shell according to package instructions if using a store-bought one; otherwise, follow traditional methods for rolling out dough and baking.

In a medium-sized saucepan over low heat, combine egg yolks with 1 tablespoon of sugar. Gradually add lemon juice, water, grated zest, and melted butter. Stir continuously until the mixture thickens slightly. If you prefer smoother consistency in your pie filling, dissolve cornstarch in some cold water before adding it to the pan; this helps thicken without lumps.

Once the custard has thickened, remove from heat and let cool for about 10 minutes while keeping stirring gently to prevent a skin forming on top. Pour cooled mixture into your prepared pastry shell carefully avoiding air bubbles that can cause uneven baking later.

Bake at 350°F in preheated oven until edges begin turning golden brown, approximately 20-25 minutes. To test doneness, insert the tip of a knife into the center; it should come out clean when done. Remove from oven and set aside to cool completely before adding meringue topping.

Making the Meringue

Prepare egg whites by whisking them until frothy, then gradually add remaining 5 tablespoons sugar while continuing to beat until stiff peaks form. You might want to use a mixer with a clean, dry bowl and whisk attachment for easier beating without incorporating too much air.

Assembly

Once your pie filling has cooled sufficiently, spread the meringue over the top using a spatula in smooth, even layers. Make sure no pockets of raw egg remain exposed after spreading out the topping.

To finish off your lemon meringue pie masterpiece, sprinkle corn syrup or a small amount of sugar substitute generously over entire surface to give that professional glaze look and prevent crusting while baking.

Final Baking

Return assembled pie back into oven set at 350°F for another 10 minutes until meringue turns golden brown. After this period, turn off the heat but leave oven door slightly ajar to prevent sudden temperature drop which could cause cracks in your meringue.

Tips and Variations

• For a variation with reduced sugar content, use stevia or monk fruit sweeteners instead of granulated sugar for both filling and meringue. Adjust proportions according to taste preference as these alternatives differ significantly from regular sugar in sweetness levels.
• If you're not fond of traditional buttery crust but want something more citrus-forward, consider making a graham cracker crust instead.

Lemon Meringue Pie is not only delicious but also incredibly versatile. Try pairing it with fresh berries or whipped cream for added flavor complexity. Enjoy your creation and share the joy of baking with friends and family!