How do I add a twist to my classic lemon pie with meringue?

Put a fresh spin on a traditional lemon pie by adding a fluffy meringue layer. Get ready for a taste sensation!

You'll need

Items needed to answer the question, How do I add a twist to my classic lemon pie with meringue. Items include: 1 2 3 4 5 6 7 8 9

1 1 pie crust
2 1 cup sugar
3 1/4 cup cornstarch
4 Pinch of salt
5 1 tablespoon lemon zest
6 1/2 cup freshly squeezed lemon juice
7 3 egg yolks
8 3 egg whites
9 1/4 cup sugar

Take note
Be careful when working with hot sugar syrup and using a blowtorch for browning the meringue. Make sure to follow safety precautions and use caution to avoid burns.

1

Prepare the pie crust

Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Roll out your pie crust and carefully transfer it to a 9-inch pie dish. Trim any excess crust and crimp the edges for a decorative touch. Poke the crust with a fork to prevent it from puffing up during baking.

2

To prevent a soggy bottom, we need to blind bake the crust. Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake it for about 15 minutes, then remove the weights and parchment paper. Return it to the oven for another 5 minutes until golden brown. Set aside to cool.

3

Make the lemon filling

In a saucepan, combine 1 cup of sugar, 1/4 cup of cornstarch, and a pinch of salt. Gradually whisk in 1 1/2 cups of cold water. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Remove from heat and add 1 tablespoon of lemon zest, 1/2 cup of freshly squeezed lemon juice, and 3 egg yolks. Stir until well combined. Return to the heat and cook for another 2 minutes. Remove from heat and let it cool slightly.

4

Prepare the meringue

In a mixing bowl, beat 3 egg whites on medium-high speed until foamy. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. The meringue should be glossy and hold its shape when the beaters are lifted.

5

Assemble and bake

Pour the lemon filling into the cooled pie crust. Spoon the meringue on top of the filling, making sure to spread it all the way to the edges to seal in the lemon goodness. Create decorative peaks with the back of a spoon. Bake the pie in the preheated oven for about 15 minutes or until the meringue turns golden brown.

6

Chill and serve

Once baked, let the pie cool to room temperature, then refrigerate for at least 4 hours or until set. Before serving, sprinkle some lemon zest on top for an extra pop of flavor. Grab a fork, slice into that creamy goodness, and enjoy!