Are you craving a taste of sunshine? Then look no further than this Edwards Lemon Meringue Pie recipe! This classic dessert is bursting with bright, zesty lemon flavor, a creamy custard filling, and a cloud-like meringue topping. It's the perfect homemade treat for family gatherings, potlucks, or simply a delightful end to a long day. This easy recipe is surprisingly simple to make, even for beginner bakers, promising a delicious result that will impress everyone. Get ready to experience the ultimate taste of summer, any time of year!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into cubes
- 1/4 cup ice water
For the Lemon Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
For the Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Bake in a preheated oven at 375°F (190°C) for 15 minutes, or until lightly golden.
Making the Lemon Filling:
- Whisk dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Add water and lemon juice: Gradually whisk in the water and lemon juice until smooth.
- Cook: Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer for 1 minute, or until thickened.
- Temper egg yolks: In a separate bowl, whisk the egg yolks. Slowly whisk a small amount of the hot lemon mixture into the egg yolks to temper them. Then, pour the tempered egg yolks back into the saucepan.
- Stir in butter and zest: Cook for 1 minute more, stirring constantly. Remove from heat and stir in the butter and lemon zest.
Making the Meringue:
- Beat egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
- Add cream of tartar: Add the cream of tartar and continue beating until stiff peaks form.
- Gradually add sugar: Gradually add the sugar, one tablespoon at a time, beating until the meringue is glossy and stiff.
Assembling and Baking the Pie:
- Pour filling: Pour the lemon filling into the pre-baked pie crust.
- Top with meringue: Spread the meringue over the filling, sealing the edges to the crust.
- Bake: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly golden brown.
- Cool: Let the pie cool completely on a wire rack before serving.
Tips and Variations:
- For a richer flavor, use homemade lemon curd instead of the lemon filling recipe.
- Add a tablespoon of Grand Marnier or other orange liqueur to the filling for an extra layer of flavor.
- To prevent cracks in the meringue, make sure your egg whites are at room temperature and avoid getting any yolk in them.
- You can use a store-bought pie crust to save time.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 15-20g Saturated Fat: 10-15g Cholesterol: 70-100mg Sodium: 100-150mg Carbohydrates: 50-60g Sugar: 40-50g Protein: 5-7g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This Edwards Lemon Meringue Pie is a guaranteed crowd-pleaser. Its bright, tangy flavor and delightful texture make it a perfect dessert for any occasion. Enjoy!