Lemon Meringue Pie Recipe

Sure! Here’s a full, detailed Lemon Meringue Pie recipe, complete with an introduction, history, ingredients, methods, and a conclusion:

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Lemon Meringue Pie Recipe

Introduction:

Lemon Meringue Pie is a beloved dessert that combines the tangy sweetness of lemon curd filling with the light, fluffy texture of meringue on top, all encased in a buttery, flaky pie crust. This classic pie has been a favorite in American kitchens for generations and is often seen as the perfect balance between tart and sweet.

Whether it’s served at holiday dinners, special celebrations, or just as an afternoon treat, Lemon Meringue Pie brings a zesty freshness to the dessert table. Its vibrant yellow filling and cloud-like meringue topping are not only delicious but also visually stunning, making it a showstopper wherever it goes.

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Ingredients:

For the Pie Crust:

• 1 pre-baked 9-inch pie crust (store-bought or homemade)

For the Lemon Filling:

• 1 cup (200g) granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 3 large egg yolks, lightly beaten
• 1 tablespoon lemon zest (freshly grated)
• 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
• 2 tablespoons unsalted butter

For the Meringue Topping:

• 4 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract

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Instructions:

1. Prepare the Lemon Filling:

1. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Gradually stir in the water to form a smooth mixture.
2. Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and begins to boil. This should take about 5-7 minutes.
3. In a separate bowl, lightly beat the egg yolks. Slowly pour some of the hot sugar mixture into the egg yolks, whisking constantly to temper the eggs.
4. Gradually return the egg mixture back into the saucepan while continuing to whisk. Bring the mixture to a gentle boil for about 2 minutes, ensuring it thickens further.
5. Remove the saucepan from the heat and stir in the lemon zest, lemon juice, and butter. Mix until the butter has melted and everything is well combined.
6. Pour the lemon filling into the pre-baked pie crust, smoothing the top with a spatula. Set aside while you prepare the meringue.

2. Make the Meringue:

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