Lemon meringue pie is a classic dessert with a creamy lemon curd filling and fluffy meringue topping. The custard is made with eggs, sugar, lemon juice, and butter, while the meringue is made with egg whites and sugar. The crust should be light and flaky, and the pie is often served on its own, although some people add a garnish or chocolate shavings.
Lemon meringue pie is a cream pie topped with a frothy layer of meringue. Many people think of lemon meringue pie as a classic South American dessert, thanks to its abundance in the American South, but it occurs in other regions of the country and around the world as well. When done right, a lemon meringue pie showcases the rich, intense flavor of lemons, balancing it out with a naturally sweet and fluffy meringue. Many diners offer lemon meringue pie, and you can also make lemon meringue pie at home. It’s not terribly difficult to make, although the kitchen can get a little messy in the process.
The custard used in lemon meringue pie is a form of lemon curd, made by cooking eggs, sugar, and lemon juice together over a double boiler before adding the lemon zest and unsalted butter. Many people also add cornstarch to ensure the filling thickens. There is some dispute over how much sugar to use. Some people like a spicier lemon curd, which allows the natural citrus flavor of the lemons to come through, while others prefer a sweeter filling that’s less curly in the mouth.
The meringue filling is made by beating together egg whites and sugar, then spreading the meringue over the custard filling before baking. As the cake is baked, the meringue transforms, taking on a creamy colour. Making a good meringue is a bit tricky; the meringue tends to collapse, be cooked in the middle, or become weepy. You may want to check out WiseGEEK’s article on how to make the perfect meringue pie to learn more about meringue.
The foundation of a lemon meringue pie is, of course, the crust. Some people like to cheat with their crust and that can have unfortunate results. The ideal crust for lemon meringue pie is light and flaky, so it doesn’t distract from the texture and flavor of the pie. Firm, cardboard crusts should be avoided, and the crust should be pre-cooked before adding the lemon filling, to ensure it doesn’t get soggy. Crumbly crusts such as graham cracker crust can be used, although you may find that they collide with the meringue.
The classic lemon meringue pie is served on its own, unadorned, as the meringue and lemon curd are considered sufficient. However, some people like to serve lemon meringue pie with a tuile cookie or mint garnish, and adventurous cooks can shave off some chocolate on their lemon meringue pie before serving.
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