Everything is better homemade, and this best lemon meringue pie from scratch is no exception. With a buttery, flaky crust and tangy lemon filling topped with toasty meringue it’s one of the best dessert recipes ever. If you haven’t had the chance to try a lemon meringue pie made from scratch here’s your chance, once you do there is no going back. This yummy dessert recipe uses a premade crust, but you can always make homemade as well. The lemon filling has ingredients like egg yolks, lemon juice, lemon zest, and cornstarch. While the meringue recipe uses egg whites, cream of tartar, kosher salt, sugar, and vanilla. When it comes to purchasing your eggs, it’s always a good idea to try and buy eggs that come from happy chickens. What this means is that if possible you purchase eggs that are free range or cage free. Many egg producers label their eggs as cage-free in addition to, or instead of, free-range meaning they are not raised in restrictive cages and have a better quality of life.
Lemons are the bright sunny yellow fruit that we can’t get enough of. When it comes to lemons, there is more than one variety of this delicious fruit. Some of the lemon varieties you will find include the Eureka lemon or four seasons lemon which grows abundantly all year long, this is the type of lemon that is most common at your grocery store. There is the Femminello St. Teresa or Sorrento lemon which is native to Italy and is high in lemon oils. It is the variety of lemon that is traditionally used in the making of limoncello. The Meyer lemon is a cross between a lemon and possibly an orange or a mandarin. Meyer has a thinner skin than the Eureka lemon and requires more care when shipping. The Ponderosa lemon is thick-skin
There are a few things you want to keep in mind when it comes to making meringues for dessert recipes and pies. Most everyone knows meringue as the light, with the billowy peaks that sit atop a lemon meringue pie. But meringues can also be piped with a pastry bag into shapes, then baked to form a firm pie shell, along with being dried to a crisp cloud treat. Meringue recipes typically use two basic ingredients to include superfine sugar and egg whites. The beaten egg whites can expand to up to eight times their original volume. And the sugar not only adds sweetness, but it stabilizes the egg whites by coating them with sugar so they can be beaten longer and not dry out as fast. The sugar also decreases the volume and lightness of the meringue, so it is important that the sugar is added slowly, and not before the egg whites have been whipped to at least four times their original volume. The amount of sugar and method will vary depending on the purpose of the meringue. Less sugar will create a softer meringue for toppings on cakes or pies while more sugar creates a harder meringue that can be used for piping into shapes.Thank you to Allie for Baking A Moment recipe site for sharing this best lemon meringue pie from scratch. On this site, you will find all sorts of recipes to include baking basics, bars, breakfast ideas, candies and confections, custards, fun for kids, ice cream and sorbets, no bake recipes and so much more. *
Nutrition Facts for Best Lemon Meringue Pie From Scratch from Baking A Moment
Ingredients: All purpose flour, kosher salt, extra virgin olive oil, unsalted butter, water, granulated sugar, cornstarch, egg yolks, lemons, vanilla extract, egg whites, cream of tartar, vanilla bean paste or vanilla extract.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings.* Per Serving: Calories 269, Calories from Fat 56, Total Fat 6.2g 10%, Saturated Fat 3.5g 18%, Cholesterol 90mg 30%, Sodium 362mg 15%, Potassium 73mg 2%, Carbohydrates 53.4g 18%, Dietary Fiber 0.3g 1%, Sugars 47.2g, Protein 2.6g, Vitamin A 5%, Vitamin C 18%, Calcium 2%, Iron 2%
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