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Before you jump to Lemon Meringue Pie recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
The benefits of healthy eating are these days being given more attention than ever before and there are many reasons why this is so. The overall economy is affected by the number of men and women who suffer from health conditions such as hypertension, which is directly related to poor eating habits. Although we’re constantly being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that many people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, people can alter their eating habits for the better by making a couple of simple changes.
Initially, you will need to be extremely careful when you are shopping for food that you don’t unthinkingly put things in your basket that you don’t wish to eat. As an example, most likely you have never checked the box of your favorite cereal to find out how much sugar it has. One nutritious alternative that can give you a great start to your day is oatmeal. Add fruits or spices to improve the flavor and now you have a breakfast that can be a normal part of your new healthy diet.
To sum up, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to lemon meringue pie recipe. You can have lemon meringue pie using 22 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Lemon Meringue Pie:
- Provide Crust
- You need 1 (9 inch) pie crust, baked
- You need Lemon Filling
- Get 1/2 Cup Lemon Juice
- Prepare 1 Tbsp. Lemon Zest
- Provide 5 Egg Yolks
- You need 2 Tbsp. Unsalted Butter
- Provide 1/4 tsp. Salt
- Prepare 1 Cup Granulated Sugar
- Prepare 1/3 Cups cornstarch
- Prepare 1 1/3 Cups Water
- Get Meringue
- Use 5 Egg Whites
- You need 1/2 tsp. Cream of Tartar
- Get 3/4 Cup Granulated Sugar
- You need 1/2 tsp. Vanilla Extract
- Provide Shopping Notes
- Take 5 Eggs Total
- Take 1 3/4 Cup Granulated Sugar Total
- Take 2 Lemons for lemon Juice
- Use Pie weights (Dried Beans, Dried Rice or Lentils works too)
- Get Parchment Paper
Instructions to make Lemon Meringue Pie:
- Blind Bake - (a) Preheat Oven to 425°F. Place crust in 9-inch pie plate. - (b) Crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights. Bake for 10 minutes. - (c) Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center
- Lemon Filling (Sugar Mixture) - (a) Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. - (b) Add the lemon juice and water and whisk to combine. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. - (c) Cook the sugar mixture around 6 minutes or until it begins to thickening and bubbling. Once thickened, give it a whisk and reduce heat to low.
- Lemon Filling (Temper the Yolk) - (a) Whisk the egg yolks together in a medium bowl or liquid measuring cup. - (b) Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. - (c) Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. - (d) Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated.
- Crust and Filling - Pour the filling directly into the pie crust and leave on the side
- Meringue (Foam) - (a) With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1-2 minute until bubbles foam - (b) Add the sugar and salt, then continue beating on high speed for about 2 more minutes.
- Meringue (Peaks) - (a) Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. - (b) Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Bake - Back at 425°F for 10-15 minutes or until meringue is brown.
- Serve - Let pie sit at room temperature for 1 hour then chill for at least 4 hours before eating.
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