Dessert

Irene's Lemon Pie

Name: Irene's Lemon Pie
Prep time: 25 min
Cook time: 20 min
Total time: 3 h 45 min
Yield: 8 servings
Cuisine: american
Ingredients: 1 pcs pre-baked pie crust 9-inch; 1.5 cup granulated sugar; 1.5 cup water; 0.5 tsp salt; 0.5 cup cornstarch; 0.33 cup water for slurry; 4 pcs egg yolk from large eggs; 0.5 cup lemon juice freshly squeezed; 3 tbsp unsalted butter cubed; 1 tsp lemon zest finely grated; 4 pcs egg white from large eggs, at room temperature; 0.5 cup granulated sugar; 0.5 tsp cream of tartar (optional); 1 pinch salt

A classic dessert featuring a tart and creamy lemon filling set in a pre-baked pastry shell. The pie is topped with a cloud of sweet, fluffy meringue that is toasted to a perfect golden brown.

An original recipe by Forkin

Total time: 3 hr 45 min
Serves: 8
Difficulty: Medium
Per serving: 436 kcal

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcspre-baked pie crust, 9-inch

filling

1.5 cupgranulated sugar
1.5 cupwater
0.5 tspsalt
0.5 cupcornstarch
0.33 cupwater, for slurry
4 pcsegg yolk, from large eggs
0.5 cuplemon juice, freshly squeezed
3 tbspunsalted butter, cubed
1 tsplemon zest, finely grated

meringue

4 pcsegg white, from large eggs, at room temperature
0.5 cupgranulated sugar
0.5 tspcream of tartar(optional)
1 pinchsalt

Equipment

saucepan · spatula · wire rack · mixing bowl · electric mixer · knife · whisk · oven

The method

Step by step

1
Preheat your oven to 175°C (350°F).
About 5 min
Cook’s note: Position a rack in the middle of the oven for even baking.
2
In a medium saucepan, combine the sugar for the filling, water, and salt.
About 1 min
3
Bring the mixture to a rolling boil over medium-high heat.
About 4 min
4
While the mixture heats, whisk together the cornstarch and the smaller portion of water in a small bowl until a smooth slurry forms.
About 1 min
Cook’s note: Making a slurry prevents lumps when adding cornstarch to a hot liquid.
5
Gradually pour the cornstarch slurry into the boiling sugar water, whisking constantly.
About 1 min
6
Cook, whisking continuously, for 1-2 minutes until the mixture is very thick and translucent.
About 2 min
7
Remove the saucepan from the heat.
8
In a separate bowl, whisk the egg yolks with the lemon juice.
About 1 min
9
Slowly stream about half of the hot cornstarch mixture into the egg yolk mixture, whisking constantly to temper the eggs.
About 1 min
Cook’s note: This step gently heats the yolks to prevent them from scrambling.
10
Pour the tempered egg mixture back into the saucepan with the remaining filling.
About 1 min
11
Return the pan to medium heat and cook, stirring constantly, until the filling bubbles, then remove from heat.
About 2 min
12
Stir in the butter and lemon zest until the butter is completely melted and incorporated.
About 1 min
13
Immediately pour the hot lemon filling into the pre-baked pie crust.
About 1 min
Cook’s note: A hot filling helps prevent the crust from becoming soggy.
14
In a clean, dry bowl, use an electric mixer to beat the egg whites and salt on medium-low speed until foamy.
About 2 min
Cook’s note: Ensure no trace of fat or yolk is in the bowl or on the beaters, as it will prevent the whites from whipping properly.
15
Add the cream of tartar if using, increase mixer speed to high, and beat until soft peaks form.
About 2 min
16
Gradually add the sugar for the meringue, about a tablespoon at a time, beating until stiff, glossy peaks form.
About 3 min
Cook’s note: The meringue is ready when you can turn the bowl upside down without it sliding out.
17
Spread the meringue over the hot filling, ensuring it touches the crust on all sides to prevent it from shrinking during baking.
About 2 min
18
Use the back of a spoon or a spatula to create decorative swirls and peaks in the meringue.
About 1 min
19
Bake for 10-12 minutes, or until the meringue is lightly golden brown.
About 12 min
Cook’s note: Keep a close eye on it, as meringue can brown very quickly.
20
Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing and serving.
About 3 hr
Cook’s note: Chilling the pie thoroughly helps the filling set for clean, beautiful slices.

Per serving

Nutrition

57%Score

Calories: 435.9kcal
Protein: 5g
Carbs: 70.6g
Fat: 15.6g
Fibre: 0.6g
Sugar: 50.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers loosely covered with plastic wrap in the refrigerator.

Reheating

This pie is best served chilled or at room temperature.