Lemon Meringue Pie

Lemon Meringue Pie could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 6 servings with 600 calories, 7g of protein, and 28g of fat each. For $1.39 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It works well as an affordable side dish. 12 people were glad they tried this recipe. This recipe from The Kitchen Magpie requires butter, cornstarch, salt, and white sugar. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 18%, this dish is not so outstanding. Similar recipes include Lemon Meringue Pie, Family Stories and Meringue Tutorial, Lemon Meringue Pie – you can make lucious lemon pie at home, and Meyer Lemon Meringue Pie with Ginger Lemon Cookie Crust.

Servings: 6

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk the cornstarch into the lemon juice completely while it’s cold (thus no lumps) and add in the grated lemon zest as well.Put the butter and sugar in now as well and heat on a medium burner.Bring to a boil, stirring constantly and let boil for a minute. Remove from the heat.Take the egg yolks and whisk them until they are light yellow. Save your egg whites for the meringue topping!You now need to temper the eggs, which means you take some of the hot liquid from the pot and whisk it into the egg yolks completely.Then you can whisk the yolks into thepot of hot liquid safely, without lumps forming.Now, it’s usually better to let the filling cool down before you put it into the pie crust, I wouldn’t pour it in completely hot. Let it cool enough that it won’t seep through the bottom crust badly, but not until it sets, then it’s time to get it into the pie plate.In a large bowl, whip the egg whites until foamy. Add the sugar gradually and continue to whip until stiff peaks form. Spread the meringue over pie as you wish. I used an icing bag and a large tip to pipe some lovely stars onto the top of mine, meringue pipes so beautifully. Create as you wish.Preheat your oven to 325 degrees and bake your meringue until it’s as golden as you like. I prefer mine very brown and you have to watch it very, very carefully to achieve this. Start checking at 5 minutes and you may have to rotate it in the oven to make sure the little peaks of meringue get browned evenly.

 

Step by step:

1. Whisk the cornstarch into the lemon juice completely while it’s cold (thus no lumps) and add in the grated lemon zest as well.

2. Put the butter and sugar in now as well and heat on a medium burner.Bring to a boil, stirring constantly and let boil for a minute.

3. Remove from the heat.Take the egg yolks and whisk them until they are light yellow. Save your egg whites for the meringue topping!You now need to temper the eggs, which means you take some of the hot liquid from the pot and whisk it into the egg yolks completely.Then you can whisk the yolks into thepot of hot liquid safely, without lumps forming.Now, it’s usually better to let the filling cool down before you put it into the pie crust, I wouldn’t pour it in completely hot.

4. Let it cool enough that it won’t seep through the bottom crust badly, but not until it sets, then it’s time to get it into the pie plate.In a large bowl, whip the egg whites until foamy.

5. Add the sugar gradually and continue to whip until stiff peaks form.

6. Spread the meringue over pie as you wish. I used an icing bag and a large tip to pipe some lovely stars onto the top of mine, meringue pipes so beautifully. Create as you wish.Preheat your oven to 325 degrees and bake your meringue until it’s as golden as you like. I prefer mine very brown and you have to watch it very, very carefully to achieve this. Start checking at 5 minutes and you may have to rotate it in the oven to make sure the little peaks of meringue get browned evenly.

Nutrition Information:

covered percent of daily need

 

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