Classic Southern Lemon Meringue Pie Delight
Experience the delightful balance of tangy lemon and fluffy meringue with our Classic Southern Lemon Meringue Pie Delight. This iconic dessert features a rich lemon custard filling, made from freshly squeezed lemon juice and zesty lemon rind, perfectly nestled in a flaky pie crust. Topped with a cloud-like meringue that is both sweet and airy, this pie is sure to impress your family and friends. For the best results, remember to remove the filling from the heat before adding the lemon juice and butter, and work quickly to spread the meringue over the filling while it's still hot. Allow it to cool for a few hours for the perfect set before serving. Enjoy a slice of this sweet Southern tradition!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Sugar
1 1/2 cups (Granulated)
Cornstarch
3 tablespoons (No preparation needed)
All-purpose flour
3 tablespoons (No preparation needed)
Water
1 1/2 cups (No preparation needed)
Egg yolks
3 (Slightly beaten)
Butter
2 tablespoons (Cut up)
Lemon rind
1/2 teaspoon (Finely shredded)
Lemon juice
1/3 cup (Freshly squeezed)
Baked 9-inch pie shell
1 (Cooled)
Egg whites
3 (No preparation needed)
Vanilla extract
1/2 teaspoon (No preparation needed)
Cream of tartar
1/4 teaspoon (No preparation needed)
Sugar
6 tablespoons (Granulated)
Instructions
1
In a medium saucepan, mix together the sugar, cornstarch, and flour until well combined.
2
Gradually add the water while stirring constantly to ensure a smooth mixture.
3
Cook the mixture over medium-high heat, stirring often, until it thickens and starts to bubble.
4
Once bubbling, reduce the heat and continue cooking for an additional 2 minutes, stirring continuously.
5
Take approximately 1 cup of the hot mixture and gradually blend it into the slightly beaten egg yolks to temper them.
6
Pour the egg yolk mixture back into the saucepan with the remaining hot filling, stirring well.
7
Bring the mixture to a gentle boil, cooking and stirring for 2 more minutes until thickened.
8
Remove the saucepan from the heat and stir in the chopped butter and lemon peel until fully melted.
9
Gently fold in the lemon juice, ensuring an even distribution throughout the filling.
10
To prepare the meringue, in a large mixing bowl, combine the egg whites, vanilla extract, and cream of tartar.
11
Beat the mixture with an electric mixer on medium speed until soft peaks begin to form.
12
Gradually add the sugar, continuing to beat until stiff, glossy peaks form and all sugar is dissolved.
13
Pour the hot lemon filling into the cooled 9-inch baked pie shell, spreading it evenly.
14
Quickly spread the meringue over the hot filling, sealing the edges to prevent shrinkage during baking.
15
Bake the pie in a preheated 350°F (175°C) oven for 15 minutes, or until the meringue is lightly golden.
16
Remove from the oven and place on a wire rack to cool for 1 hour.
17
Refrigerate the pie for 3 to 6 hours before serving for best results.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of this Southern Lemon Meringue Pie?
The pie features a tangy lemon custard filling balanced by a sweet, airy, and fluffy meringue topping.
How many eggs are required for this recipe?
You will need 3 eggs, separated into yolks for the lemon filling and whites for the meringue topping.
What is the baking temperature for the meringue?
The pie should be baked in a preheated oven at 350°F (175°C).
How long does the meringue take to bake?
The meringue takes approximately 15 minutes to bake, or until it becomes lightly golden.
What size pie shell is needed?
This recipe is designed for a 9-inch baked and cooled pie shell.
How do I prevent the lemon filling from having lumps?
Mix the sugar, cornstarch, and flour first, then gradually add water while stirring constantly to ensure a smooth mixture.
What is the process for tempering the egg yolks?
Take about 1 cup of the hot thickened mixture and gradually blend it into the slightly beaten egg yolks before adding the yolks back into the saucepan.
When should I add the lemon juice and butter?
Remove the saucepan from the heat before stirring in the chopped butter and lemon peel, then gently fold in the lemon juice.
What ingredients are used to stabilize the meringue?
The meringue is stabilized using cream of tartar and sugar beaten into the egg whites.
How do I know when the egg whites are ready for sugar?
Beat the egg whites with vanilla and cream of tartar on medium speed until soft peaks begin to form, then gradually add the sugar.
What is the secret to preventing meringue shrinkage?
Quickly spread the meringue over the hot filling and make sure to seal the edges against the pie crust.
How long should the pie cool on a wire rack?
The pie should cool on a wire rack for 1 hour after being removed from the oven.
How long must the pie be refrigerated before serving?
For the best set and results, refrigerate the pie for 3 to 6 hours.
Can I use bottled lemon juice for this recipe?
While freshly squeezed lemon juice is recommended for the best flavor, bottled juice can be used as a substitute.
What thickeners are used in the lemon custard?
The recipe uses a combination of cornstarch and all-purpose flour to thicken the filling.
Should the pie shell be hot or cold when adding the filling?
The 9-inch baked pie shell should be cooled before you pour in the hot lemon filling.
How much lemon rind is needed?
You will need 1/2 teaspoon of finely shredded lemon rind.
What type of sugar is used for the filling and meringue?
Granulated sugar is used for both the lemon custard filling (1 1/2 cups) and the meringue (6 tablespoons).
How long do I cook the filling after it starts bubbling?
Once it starts bubbling, reduce the heat and cook for an additional 2 minutes, stirring continuously.
What is the texture of the meringue?
The meringue should be sweet, airy, and whipped until it forms stiff, glossy peaks.
Why is it important to spread meringue on hot filling?
Spreading meringue on hot filling helps cook the bottom of the meringue, creating a better bond and reducing weeping.
How much butter does the recipe call for?
The recipe requires 2 tablespoons of butter, cut into pieces.
What speed should I use to beat the egg whites?
Use an electric mixer on medium speed to start the egg whites.
Is vanilla extract used in the filling or the meringue?
Vanilla extract is added to the meringue component of the pie.
How much lemon juice is required?
You will need 1/3 cup of freshly squeezed lemon juice.
Can I skip the cream of tartar?
Cream of tartar is recommended as it helps stabilize the egg whites and gives the meringue better volume.
Should I stir the mixture while it cooks on the stove?
Yes, you should stir often while it thickens and continuously once it begins to bubble to prevent burning.
What does 'tempering' the egg yolks mean?
Tempering means slowly warming the yolks with a bit of hot liquid so they don't scramble when added to the main pot.
Is this a traditional Southern recipe?
Yes, this is described as a sweet Southern tradition and an iconic classic dessert.
What should the meringue look like when finished?
The finished meringue should have stiff, glossy peaks and a lightly golden brown color from the oven.