Lemon Meringue Pie With a Twist Recipe
This Lemon Meringue Pie with a Twist offers a refreshing variation on the classic dessert by incorporating frozen lemonade, delivering a vibrant citrus flavor with a light, fluffy meringue topping baked to golden perfection atop a flaky pie crust.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pie Filling
- 1 1/2 cups water
- 1 cup sugar
- 6 tablespoons cornstarch
- 3 eggs, separated
- 1/2 teaspoon salt
- 1 tablespoon butter, melted
- 6-ounce can frozen lemonade, thawed
Meringue Topping
- 1/3 cup sugar
- 1/4 teaspoon cream of tartar
Pie Crust
- 1 9-inch pie crust shell of your choice (pre-baked)
Instructions
- Prepare the starch mixture: In a saucepan, combine 1 cup of sugar and 6 tablespoons of cornstarch. Add 1 1/2 cups of cold water and whisk until smooth.
- Cook until clear: Place the saucepan over medium heat and stir constantly until the mixture comes to a boil and turns clear, indicating it has thickened.
- Temper egg yolks and combine: Beat the 3 egg yolks lightly. Gradually whisk a small amount of the hot sugar mixture into the yolks to temper them and prevent curdling. Then return the combined mixture to the saucepan. Stir in thawed lemonade, salt, and melted butter. Cook, stirring constantly, for about one minute or until thickened further. Remove from heat and allow to cool.
- Fill the pie shell: Once the filling is cooled, pour it evenly into the pre-baked 9-inch pie crust shell.
- Prepare the meringue: In a clean bowl, beat the 3 egg whites with 1/3 cup sugar and 1/4 teaspoon cream of tartar until stiff peaks form, ensuring a fluffy and stable meringue.
- Apply and bake meringue: Spread the meringue evenly over the lemon filling, sealing the edges. Bake in a preheated oven at 350°F (175°C) until the meringue is lightly golden, about 10-15 minutes.
- Cool and chill: Remove from oven and let the pie cool to room temperature. Then refrigerate to set completely before serving.
Notes
- Ensure the pie crust is fully prebaked to avoid sogginess from the wet filling.
- Tempering the egg yolks is crucial to prevent them from scrambling when added to the hot mixture.
- Beat egg whites in a grease-free bowl to achieve proper stiff peaks for the meringue.
- Seal the meringue edges to the crust to prevent shrinking during baking.
- Chilling the pie after baking enhances flavor and helps the filling set properly.
Keywords: Lemon Meringue Pie, Lemonade Pie, Meringue Dessert, Citrus Pie, Easy Pie Recipes, Classic American Dessert
