Variations of Lemon Meringue Pie :
Classic Lemon Meringue Pie
The classic lemon meringue pie is a tried-and-true favorite. It's made with a buttery, flaky crust, a tangy lemon filling, and a fluffy meringue topping. This recipe is perfect for those who want to stick to the basics and enjoy a traditional dessert.
To make a classic lemon meringue pie, start by making the crust. Combine flour, salt, sugar, and cold butter in a food processor and pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough comes together. Roll out the dough and place it in a pie dish, then bake for 10-12 minutes.
While the crust is baking, make the filling. Combine sugar, cornstarch, water, lemon juice, and egg yolks in a saucepan and cook over medium heat until thickened. Pour the filling into the baked crust.
For the meringue topping, beat egg whites and cream of tartar until stiff peaks form. Gradually add sugar, and continue beating until the mixture is glossy and holds stiff peaks. Spread the meringue over the lemon filling, making sure to seal the edges.
Bake the pie for 10-12 minutes, or until the meringue is golden brown. Let it cool before serving.
Lemon Meringue Tart
If you're looking for a twist on the classic lemon meringue pie, try making a lemon meringue tart instead. This recipe uses a sweet shortcrust pastry for the base and a tangy lemon curd for the filling. The meringue topping is the same as in the classic recipe.
To make a lemon meringue tart, start by making the pastry. Combine flour, sugar, and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add an egg yolk and a tablespoon of cold water, and pulse until the dough comes together. Roll out the dough and press it into a tart tin. Bake for 10-12 minutes.
While the pastry is baking, make the lemon curd. Combine sugar, cornstarch, water, lemon juice, and egg yolks in a saucepan and cook over medium heat until thickened. Pour the curd into the baked pastry case.
For the meringue topping, beat egg whites and cream of tartar until stiff peaks form. Gradually add sugar, and continue beating until the mixture is glossy and holds stiff peaks. Spread the meringue over the lemon curd, making sure to seal the edges.
Bake the tart for 10-12 minutes, or until the meringue is golden brown. Let it cool before serving.
Meyer Lemon Meringue Pie
For a more sophisticated take on the classic lemon meringue pie, try using Meyer lemons instead of regular lemons. Meyer lemons are sweeter and less acidic than regular lemons, which gives the pie a more delicate flavor.
To make a Meyer lemon meringue pie, follow the recipe for the classic lemon meringue pie, but use Meyer lemons instead of regular lemons for the filling. The meringue topping is the same as in the classic recipe.
Lemon Meringue Ice Cream Pie
If you're looking for a frozen treat, try making a lemon meringue ice cream pie. This recipe uses an Oreo cookie crust, lemon ice cream, and a meringue topping. It's the perfect dessert for a hot summer day.
To make a lemon meringue ice cream pie, start by making the crust. Crush Oreo cookies in a food processor and mix with melted butter. Press the mixture into a pie dish and freeze for 10-15 minutes.
While the crust is freezing, soften a pint of lemon ice cream and spread it over the crust. Freeze for 10-15 minutes.
For the meringue topping, beat egg whites and cream of tartar until stiff peaks form. Gradually add sugar, and continue beating until the mixture is glossy and holds stiff peaks. Spread the meringue over the ice cream, making sure to seal the edges.
Freeze the pie for at least 2 hours, or until the meringue is firm. Let it sit at room temperature for 10 minutes before slicing and serving.
Last Thing
Lemon meringue pie is a versatile dessert that can be customized to suit your tastes. Whether you prefer a classic recipe or want to try something new, there's a lemon meringue pie out there for you. So why not give one of these variations a try? Your taste buds will thank you!
