Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your dessert game! This Lemon Meringue Fudge Pie is not just a dessert—it's a magical combination of zesty lemon, cloud-like meringue, and pure indulgence that will make your guests swoon. Imagine cutting into a perfectly golden, pillowy meringue to reveal a silky smooth lemon filling nestled in a crisp pie crust—this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-baked pie crust
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar (for meringue)
Instructions
- Preheat the oven to 375°F (190°C). Ensure your pre-baked pie crust is prepared and cooled on a wire rack.
- In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt until well combined. Gradually pour in water while continuously whisking to prevent lumps.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble. This should take about 5-7 minutes.
- In a separate small bowl, whisk the egg yolks. Slowly temper the egg yolks by adding a small amount of the hot sugar mixture while whisking continuously to prevent scrambling.
- Pour the tempered egg yolk mixture back into the saucepan, stirring constantly. Cook for an additional 2-3 minutes until the filling becomes glossy and thick.
- Remove from heat and stir in lemon juice and lemon zest. Mix until fully incorporated.
- Pour the lemon filling into the pre-baked pie crust, spreading evenly. Allow to cool for 10 minutes.
- For the meringue, use a clean, dry mixing bowl. Beat egg whites with cream of tartar until soft peaks form.
- Gradually add 1/2 cup sugar while continuing to beat the egg whites until stiff, glossy peaks form.
- Carefully spread the meringue over the lemon filling, ensuring it touches the edges of the pie crust to prevent shrinking.
- Use the back of a spoon to create decorative peaks and swirls in the meringue.
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
- Remove from oven and let cool completely at room temperature for about 2 hours before serving.
- Refrigerate any leftover pie and consume within 2-3 days for best flavor and texture.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for the smoothest filling and most stable meringue.
- Prevent Weeping Meringue: Make sure to spread the meringue while the lemon filling is still warm, and seal the edges completely to prevent separation.
- Achieve Perfect Peaks: When beating egg whites, start slow and gradually increase speed. Add sugar slowly to ensure it dissolves completely.
- Zesting Hack: Use a microplane for the finest, most fragrant lemon zest that will intensify the pie's citrus flavor.
- Cooling Matters: Allow the pie to cool completely at room temperature before refrigerating to maintain the meringue's structure.
- Slice with Ease: Dip your knife in hot water and wipe dry before each slice for clean, beautiful cuts.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 95mg
