This is the perfect lemon meringue cake! With delicious homemade pie crust, sweet and sour lemon filling, and toasted soft meringue, it is irresistible. Slices of lemon meringue pie on a silver platter. It was snowing outside when I was writing this article, and the wind was blowing my house at a speed of 50 miles an hour.
Despite the current poor weather conditions, the calendar shows that spring and Easter are approaching. As a person who lives and breathes daily plans, this means it's time to prepare for the changes of the seasons. Close the fireplace, put some tulips in the vase, open the window… go to the wind! Let's lock them up! Let us welcome the new season with a new cake, this cake I have been teasing you for weeks! Beautiful, timeless and classic lemon meringue pie. ♥ Overhead image of lemon meringue pie. My lemon meringue pie recipe has a rolling baked meringue topping, a balanced sweet/sour lemon filling, and an extra thick and flaky pie crust.
I have worked on this recipe for a long time and have made at least a dozen meringue cakes in the past few months. My kitchen and my head are exploding lemons. Whenever we have friends or family, I force them to eat lemon cake and meringue. "Please tell me what you think," I pleaded, barely blinking. Lemon meringue pie in a glass pie dish How to make lemon meringue pie Over the years, especially in recent months, I have learned that lemon meringue pie can be an overwhelming process, but it is not. definitely is. Let me provide you with verified authentic (and praised!) recipes, many useful recipe notes and videos to make it easy for you to make this recipe so you can see it come alive.
Bake the cake with meringue on top until it is baked. Now that you have a general understanding of the process, let us understand why this lemon meringue cake recipe works and what mistakes to avoid. The main obstacles when making lemon meringue pie: soggy pie crust, watery lemon filling and/or weeping meringue. We will work on each item. Let's avoid a soggy pie crust: start with baking the pie crust correctly. You want to partially bake the crust blindly, because when you bake the assembled lemon meringue pie, it will continue to bake. In my separate blind baking blog post, watch me blindly bake the batter I use to make lemon meringue pie. There are many tips and tricks. Let's avoid water lemon filling-this is where I have been the most troublesome. Lemon meringue pie is basically a fine version of lemon curd.
You will reconcile the egg yolks. Before you run away screaming, watch me do this in the next video. Promise me, it's not terrible. Although the lemon meringue pie filling should be creamy, we also want it to be stable enough to cut neatly. (Think about it: the pudding is slightly harder, but not as hard as gelatin.) There is a lot of back and forth between water, lemon juice, cornstarch, and a lot of sugar. Followed by my lemon pie and meringue filling. It is not too sour, not too sweet, and has a silky texture, but not too watery. Let's avoid crying meringue-there are many different types of meringue ingredients, but let's use French meringue. Beat the egg whites into soft peaks, add sugar, and beat them into hard peaks. Unless you want to waste a lot of egg whites in a failed meringue attempt, read the following tips: Make sure to start with egg whites. Not even a bit of egg yolk. Make sure that the container you use is completely clean.
No oil or water remains. Make sure to add cream of tartar. This will stabilize your meringue. Be sure to add sugar after *soft peaks are formed*. If added before this, the egg whites may stretch too far, completely preventing the appearance of stiff peaks. (These tips also apply to my chocolate swirl meringue cookies.) Be sure to spread the meringue so that it touches the bottom of the cake. This seals the lemon filling underneath and makes the crust adhere to the meringue so the two will not separate. Finally, don't make lemon meringue pie on humid days. Make meringue toast for lemon meringue pie in a glass mixer bowl How to make meringue toast for lemon meringue pie in the oven. Many recipes call for the whole cake to be placed under the broiler, but I prefer to bake it so the egg whites have a chance to cook. Also, see the end of step 6 in the recipe below.
Make sure to spread the meringue while the filling is still hot. The warm filler helps to seal the two layers together and prevents them from separating. (1) Normal temperature egg white beats faster than cold egg white. (2) The whipping volume of room temperature egg white is larger than that of cold egg white. Therefore, before you start making meringues, make sure the egg whites are at room temperature. Time-saving tips: Lemon filling requires 5 egg yolks and meringue requires 5 egg whites. Separate the 5 eggs as they cool.
(Cold eggs are easier to break! Remember that there is no egg yolk in the meringue, not even a handful.) Leave the whites on the counter. Bake the bottom of the cake blindly and prepare the lemon filling. When you are ready to start making meringue, the egg whites will be at room temperature. Meringue can be tricky, but you are a baker and you can definitely handle it. A slice of lemon meringue cake on a silver plate. Filling, covering and assembling cakes for lemon and meringue cakes Give you! Do you want something smaller? This is my lemon bar recipe.