What To Know
- The delectable make-ahead lemon meringue pie offers a convenient solution for busy home bakers who crave a classic dessert without the last-minute rush.
- For a make-ahead crust, opt for a graham cracker crust or a classic pastry dough.
- If you don’t have a kitchen torch, you can brown the meringue under the broiler, but watch it closely to prevent burning.
The delectable make-ahead lemon meringue pie offers a convenient solution for busy home bakers who crave a classic dessert without the last-minute rush. This scrumptious pie can be prepared up to 3 days in advance, allowing you to enjoy its tangy-sweet goodness on your own schedule.
The Perfect Crust
The foundation of a great lemon meringue pie lies in its flaky, buttery crust. For a make-ahead crust, opt for a graham cracker crust or a classic pastry dough.
Graham Cracker Crust:
- Combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 cup melted butter.
- Press into a 9-inch pie plate and refrigerate for at least 30 minutes.
Pastry Dough:
- In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 cup cold unsalted butter cut into cubes.
- Pulse until the mixture resembles coarse crumbs.
- Add 2-4 tablespoons ice water, 1 tablespoon at a time, until the dough just comes together.
- Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
The Tangy Lemon Filling
The heart of the pie is the vibrant lemon filling.
Ingredients:
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1/2 cup fresh lemon juice
- 4 large egg yolks
- 1/4 cup unsalted butter
Instructions:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the water and lemon juice until smooth.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 1 minute, or until thickened.
- Remove from heat and stir in the egg yolks one at a time.
- Return to heat and cook for 1 minute more.
- Remove from heat and stir in the butter.
The Meringue Topping
The fluffy meringue topping provides a sweet and airy contrast to the tangy filling.
Ingredients:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions:
- In a clean bowl, beat the egg whites until foamy.
- Gradually add the sugar and cream of tartar, beating until stiff peaks form.
Assembling the Pie
Once the crust, filling, and meringue are prepared, you can assemble the pie.
- Pour the lemon filling into the prepared crust.
- Spread the meringue evenly over the filling.
- Use a kitchen torch to brown the meringue, if desired.
Make-Ahead Instructions
To make the pie ahead of time, follow these steps:
- Prepare the crust and lemon filling up to 3 days in advance.
- Cover and refrigerate the crust and filling separately.
- Make the meringue the day before serving.
- Cover and refrigerate the meringue.
- Assemble the pie up to 1 day before serving.
- Cover and refrigerate the assembled pie.
Serving the Pie
When ready to serve, remove the pie from the refrigerator and let it come to room temperature for about 30 minutes. This will allow the flavors to meld and the meringue to soften slightly.
Enjoying the Pie
Indulge in the delightful tangy-sweet flavors of this make-ahead lemon meringue pie. Its flaky crust, creamy filling, and fluffy meringue will satisfy your dessert cravings.
Tips for Success
- Use fresh lemons for the best flavor.
- Don’t overbeat the meringue, as it can become grainy.
- If you don’t have a kitchen torch, you can brown the meringue under the broiler, but watch it closely to prevent burning.
- Let the pie cool completely before covering and refrigerating.
Final Thoughts
With its convenient make-ahead capabilities, this lemon meringue pie is the perfect dessert for busy individuals or those who love to plan ahead. Its delectable flavors and classic presentation will impress guests and family alike.
Popular Questions
Q: Can I use a store-bought crust?
A: Yes, you can use a store-bought graham cracker crust or pastry dough to save time.
Q: Can I make the meringue ahead of time?
A: Yes, you can make the meringue up to 1 day in advance. Cover and refrigerate it until ready to use.
Q: How long does the pie last in the refrigerator?
A: The assembled pie can be stored in the refrigerator for up to 3 days.
