Spring is finally here, bringing with it the joys of blossoming flowers, sunnier days, and Easter celebrations. What better way to mark the season than with a dessert that embodies all things fresh and cheerful? Say hello to the Easter Lemon Meringue Pie—a dessert that’s bursting with tangy lemon goodness, topped with clouds of soft, golden meringue. Its vibrant flavor and stunning presentation will make it the perfect centerpiece for your Easter table.
If you want to delight your guests with a dessert that’s as delicious as it is beautiful, follow this easy recipe for a flawless Easter Lemon Meringue Pie.
Ingredients
Here’s what you’ll need to craft this delightful pie:
For the pie crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter (cut into cubes)
- 1/4 cup ice water
- 1/2 tsp salt
For the lemon filling:
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 4 large egg yolks (reserve the whites for the meringue)
- 1/2 cup fresh lemon juice (about 3 to 4 lemons)
- 1 tbsp lemon zest
- 2 tbsp unsalted butter
For the meringue topping:
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
Instructions
Step 1: Prepare the Pie Crust
Make the dough:
- Combine the flour and salt in a bowl. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles breadcrumbs.
- Sprinkle in ice water, 1 tablespoon at a time, mixing until the dough just comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll and bake:
- Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie dish.
- Press it into the dish and trim the excess. Prick the base with a fork, line it with parchment paper, and fill it with pie weights or dried beans.
- Bake for 15 minutes, remove the weights, and bake for another 5–7 minutes until lightly golden.
Step 2: Make the Lemon Filling
Cook the filling:
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually add water, stirring consistently, over medium heat until the mixture thickens and starts to bubble.
Temper the egg yolks:
- Whisk the egg yolks in a separate bowl. Slowly add a few spoonfuls of the hot sugar mixture to the yolks, whisking quickly to prevent curdling. Pour the yolks back into the saucepan and cook for 2–3 minutes more.
Add lemony goodness:
- Stir in lemon juice, lemon zest, and butter until smooth. Remove from heat and pour the filling into the baked pie crust, smoothing the top.
Step 3: Whip Up the Meringue
Beat the egg whites:
- Use a clean bowl to beat egg whites and cream of tartar with a hand mixer on medium speed until soft peaks form.
Add sugar gradually:
- Increase the mixer speed to high as you add sugar, one tablespoon at a time. Continue beating until the meringue forms stiff, glossy peaks. Gently mix in vanilla extract.
Top the pie:
- Spread the meringue evenly over the lemon filling, making sure it touches the edges of the crust to seal. Use a spatula to create swirls for a decorative look.
Bake the meringue:
- Bake the pie at 350°F (175°C) for 10–12 minutes, or until the meringue is golden brown. Keep an eye on it so it doesn’t burn!
Step 4: Cool and Serve
- Allow the pie to cool completely to set the filling before slicing. For the best results, refrigerate for a couple of hours. Serve chilled or at room temperature.
Tips for a Perfect Lemon Meringue Pie
- Avoid a soggy crust: Pricking the pie crust and pre-baking helps prevent a soggy bottom.
- Sealing the edges ensures the meringue doesn’t shrink during baking. Be sure the meringue fully touches the crust all around.
- Room-temperature eggs whip better, so take your eggs out of the fridge 20–30 minutes before you start.
- For an extra zing, add a pinch more lemon zest to your filling.
Easter Serving Suggestions
Make your Easter Lemon Meringue Pie the highlight of your dessert table! Dress it up with a sprinkling of pastel-colored Easter decorations around the pie dish. Add floral accents, mini chocolate eggs, or a dusting of edible glitter on the meringue for a festive touch. Serve slices with a dollop of whipped cream or a handful of fresh berries on each plate—it’s springtime perfection.
This pie not only tastes divine but also enhances the joy of Easter gatherings with its charm and flavor. Happy baking, and may your Easter celebration be as sweet as this Lemon Meringue Pie!
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