Pucker up—issues are about to get candy! It’s all the things you like 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 good—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 neglect!
For those who love lemon, you’ll additionally love our lemon cake, lemon filled doughnuts, and our lemon poppyseed muffins.
Why Our Recipe
- The right 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 convey all the colourful lemon taste this dessert wants. It’s refreshingly brilliant 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 steady, the meringue reaches these dreamy peaks with out fuss.
Ingredient Notes
- Ready Pie Crust: You should utilize selfmade 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 greatest to zest the lemon earlier than juicing it.
- Lemon Juice: Contemporary is greatest however when you favor, you need to 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 greatest to steadiness out the sourness of the lemon and offers one of the best construction to the filling.
- Cornstarch: This thickens the filling.
- Heavy Cream: It’s usually referred to as heavy whipping cream. Both will work high-quality on this recipe.
Crust Choices
When making this pie, you’ll need to use a ready pie crust, which means it’s totally baked and able to go. You’ll be able to go along with a selfmade pastry pie crust or a no-bake graham cracker crust. We imagine a conventional pastry crust is right, because the graham cracker possibility could be a bit too candy. Retailer-bought crusts are additionally a handy selection—simply make sure you bake and funky the crust earlier than including your filling.
Tempering Egg Yolks
Tempering egg yolks is a vital step in getting ready the lemon filling. In spite of everything, nobody needs curdled chunks of eggs of their pie, proper? The excellent news is, it’s simpler than you would possibly assume.
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 shortly. Then, shortly pour the whisked egg combination again into the pan with the lemon filling, stirring continuously 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 greatest loved inside 24 hours.
