Classic Lemon Meringue Pie

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Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 175°C (350°F).

   Ongeveer 10 min

   Tip van de kok: Position a rack in the middle of the oven for even baking.

2. 2

   In a medium saucepan, whisk together the sugar for the filling, cornstarch, and salt until combined.

   Ongeveer 1 min

   Tip van de kok: Combining the dry ingredients first prevents the cornstarch from clumping when you add liquid.

3. 3

   Gradually whisk in the cold water and lemon juice until the mixture is smooth.

   Ongeveer 1 min

4. 4

   Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 6-8 minutes.

   Ongeveer 8 min

   Tip van de kok: Constant whisking is crucial to prevent scorching on the bottom of the pan.

5. 5

   In a separate small bowl, lightly beat the egg yolks. Slowly pour about half a cup of the hot lemon mixture into the yolks while whisking vigorously to temper them.

   Ongeveer 1 min

   Tip van de kok: Tempering prevents the yolks from scrambling when added to the hot filling.

6. 6

   Pour the tempered yolk mixture back into the saucepan. Bring to a gentle boil and cook for 2 more minutes, whisking constantly.

   Ongeveer 2 min

7. 7

   Remove the saucepan from the heat. Stir in the cubed unsalted butter and lemon zest until the butter is fully melted and incorporated.

   Ongeveer 1 min

8. 8

   Pour the hot lemon filling directly into the pre-baked pie crust and spread it evenly.

   Ongeveer 1 min

   Tip van de kok: Pouring the filling while hot helps cook the bottom of the meringue, preventing a soggy layer.

9. 9

   In a clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.

   Ongeveer 2 min

   Tip van de kok: Ensure your bowl and beaters are completely free of any fat or grease, which can prevent the egg whites from whipping properly.

10. 10

    Gradually add the sugar for the meringue, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.

    Ongeveer 3 min

    Tip van de kok: The meringue is ready when you can turn the bowl upside down without it sliding out.

11. 11

    Beat in the vanilla extract, if using.

12. 12

    Immediately spread the meringue over the hot filling, making sure to seal it against the edges of the pie crust.

    Ongeveer 2 min

    Tip van de kok: Sealing the meringue to the crust prevents it from shrinking away from the sides during baking.

13. 13

    Use the back of a spoon or a spatula to create decorative swirls and peaks in the meringue.

    Ongeveer 1 min

14. 14

    Bake for 10-15 minutes, or until the meringue is lightly golden brown.

    Ongeveer 15 min

    Tip van de kok: Keep a close eye on it, as meringue can brown very quickly.

15. 15

    Let the pie cool on a wire rack at room temperature for 1 hour.

16. 16

    Transfer the pie to the refrigerator and chill for at least 4 hours, or until the filling is completely set.

    Ongeveer 4 uur

    Tip van de kok: Chilling is essential for a clean slice; do not skip this step.