Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, diner style lemon meringue pie. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Diner Style Lemon Meringue Pie is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Diner Style Lemon Meringue Pie is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook diner style lemon meringue pie using 22 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Diner Style Lemon Meringue Pie:
- Make ready 1-9 inch deep dish pie crust
- Make ready Filling:
- Get 1/2 cup cornstarch
- Get 1 cup granulated sugar
- Make ready 1/4 teaspoon salt
- Take Zest of 2 lemons
- Make ready 2 1/2 cups water
- Prepare 1/4-1/2 cup fresh lemon juice. See note
- Prepare 3 tablespoons butter not margarine
- Prepare 4 egg yolks (keep whites for meringue)
- Prepare Mile High Meringue:
- Make ready 4 egg whites
- Take 4 tablespoons granulated sugar
- Prepare Pinch salt
- Prepare 1 teaspoon vanilla extract
- Prepare Secret to no weep meringue:
- Take 2 tablespoons granulated sugar
- Get 1 tablespoon cornstarch
- Take 1/2 cup water
- Take Note:
- Make ready I like mine slightly tart so I use 1/2 cup lemon juice
- Get Use 1/4 cup or to your preference for sweeter or tangier filling
A cloud of sweet, fluffy meringue is piled sky-high over a tart lemon-curd filling in this diner-inspired dessert classic. Make the meringue: Heat oven broiler. Using an electric hand mixer, beat egg whites in a bowl until soft peaks form. With the motor running, gradually add cream of tartar and superfine.
Steps to make Diner Style Lemon Meringue Pie:
- Make your own 9 inch crust or use frozen. Bake at 350 until light golden brown. Cool completely.
- In heavy bottom sauce pan, combine sugar, cornstarch and water. Stir until dissolved.
- Heat over medium heat,stirring often,until thick and bubbling slightly.
- Whisk egg yolks and add 3 spoons of hot thickened filling to temper eggs stirring constantly.
- Add butter, lemon zest, lemon juice and tempered eggs into thickened mixture and stirring constantly cook until mixture thickens more and bubbles slightly.
- Pour filling into pre baked crust. Set on wire rack to cool.
- Wash pan and add 2 tablespoons sugar and 1 tablespoon cornstarch. Whisk.
- Stir in 1/2 cup water and cook until mixture thickens and starts to look like it is getting clear.
- Set aside to cool completely.
- Beat egg whites until soft peaks form. Add in the 4 tablespoons of sugar and vanilla.
- Beat to incorporate. Add the cooled mixture to egg whites and continue beating until stiff peaks form.
- Spread meringue over pie and with spoon slightly tap top and pull up to form small peaks.
- Brown in 350 degree oven until light brown.
- Cool completely and refrigerate covered in cake carrier so the meringue doesnt get messed up.
- Cool completely. I usually make mine a day ahead and let it chill overnight.
It's the stuff of dreams: A classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well — we found that this combination creates a crust that is both tender and flaky. Lemon meringue pie: the stuff dreams are made of, or all fur coat and no knickers? This Lemon Meringue Pie from Delish.com uses both lemon zest and juice to strike the perfect balance between sweet and tart, plus it has a showstopping meringue topping. Once You Try Homemade Lemon Meringue Pie, You Never Go Back!
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