Pucker up—issues are about to get candy! It’s every thing you’re keen on about this traditional dessert: a creamy lemon filling that’s completely candy and tart, bursting with contemporary lemon taste. We use a mixture of cream and milk within the filling to get that silky texture excellent—no weepy pie filling right here! Paired with the golden-brown meringue topping, it creates an ideal mix of textures for a melt-in-your-mouth expertise you gained’t overlook!
Should you love lemon, you’ll additionally love our lemon cake, lemon crammed doughnuts, and our lemon poppyseed muffins.
Why Our Recipe
- The proper creamy lemon filling that’s candy and tart and stuffed with lemon taste.
- A cloud-like layer of fluffy meringue that’s baked to golden brown perfection.
Freshly squeezed lemon juice and lemon zest deliver all the colourful lemon taste this dessert wants. It’s refreshingly vibrant with out being too bitter, and it smells wonderful too! The meringue mild, fluffy, and bakes as much as golden-brown perfection. With a contact of cream of tartar to maintain it good and secure, the meringue reaches these dreamy peaks with out fuss.
Ingredient Notes
- Ready Pie Crust: You should use do-it-yourself pie crust, store-bought pastry crust, or a no-bake graham crust. Simply make sure the crust is cooked and prepared for filling.
- Lemon Zest: It’s finest to zest the lemon earlier than juicing it.
- Lemon Juice: Contemporary is finest however if you happen to desire, you should use bottled lemon juice.
- Egg Yolks: This helps give the filling a velvety texture. Put aside your egg whites as you’ll want them within the meringue.
- Sugar: Granulated sugar is finest to steadiness out the sourness of the lemon and provides the perfect construction to the filling.
- Cornstarch: This thickens the filling.
- Heavy Cream: It’s usually referred to as heavy whipping cream. Both will work fantastic on this recipe.
Crust Choices
When making this pie, you’ll wish to use a ready pie crust, that means it’s absolutely baked and able to go. You possibly can go together with a do-it-yourself pastry pie crust or a no-bake graham cracker crust. We consider a conventional pastry crust is right, because the graham cracker possibility is usually a bit too candy. Retailer-bought crusts are additionally a handy alternative—simply make sure you bake and funky the crust earlier than including your filling.
Tempering Egg Yolks
Tempering egg yolks is an important step in making ready the lemon filling. In spite of everything, nobody desires curdled chunks of eggs of their pie, proper? The excellent news is, it’s simpler than you would possibly suppose.
Begin by having your eggs prepared earlier than you start making the lemon filling. As soon as the filling begins to simmer, pour a small quantity (about 1/2 cup) into your bowl of eggs and whisk rapidly. Then, rapidly pour the whisked egg combination again into the pan with the lemon filling, stirring consistently so the eggs don’t cook dinner too quick and curdle.
Storage Directions
Refrigerate leftovers by tenting the pie plate with aluminum foil to maintain from squishing the meringue, or cowl with plastic wrap. Meringue is finest loved inside 24 hours.
