Sour Lemon Meringue Pie Recipes

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One response to “Sour Lemon Meringue Pie Recipes”

1. 

   BRAdmin

   March 13, 2025

   If you’re looking for a truly sour lemon meringue pie, you’re in for a treat! Here’s a recipe that amps up the tartness without sacrificing the balance of flavors.

   Sour Lemon Meringue Pie Recipe

   Ingredients:

   For the crust:
   – 1 ½ cups graham cracker crumbs (or your favorite pie crust)
   – ½ cup unsalted butter, melted
   – ¼ cup sugar

   For the lemon filling:
   – 1 cup granulated sugar
   – ⅓ cup cornstarch
   – 1 ½ cups water
   – 5 large egg yolks (reserve the whites for meringue)
   – ¾ cup freshly squeezed lemon juice (about 4-5 lemons)
   – Zest of 2 lemons
   – 2 tablespoons unsalted butter
   – A pinch of salt

   For the meringue:
   – 5 large egg whites
   – ¼ teaspoon cream of tartar
   – ½ cup granulated sugar
   – 1 teaspoon vanilla extract

   Instructions:

   1. Make the crust:
   2. Preheat your oven to 350°F (175°C).
   3. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.

   4. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 10-12 minutes until lightly golden. Allow to cool.

   5. Prepare the lemon filling:

   6. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the water, making sure there are no lumps.
   7. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
   8. In a separate bowl, whisk the egg yolks. Once the mixture is boiling, slowly ladle about a cup of the hot lemon mixture into the egg yolks, whisking constantly to temper the yolks.
   9. Pour the tempered egg mixture back into the saucepan and continue to cook for another 2-3 minutes until thickened. Remove from heat, then stir in the lemon juice, lemon zest, and butter until smooth.

   10. Pour the lemon filling into the cooled pie crust.

   11. Make the meringue:

   12. In a clean mixing bowl, whip the egg whites with the cream of tartar until soft peaks form. Gradually add sugar, continuing to whip until stiff peaks form and the meringue is glossy.

   13. Gently fold in the vanilla extract.

   14. Assemble the pie:

   15. Spread the meringue over the lemon filling, making sure to seal it at the edges to prevent shrinking.

   16. Use a spatula or the back of a spoon to create peaks and swirls in the meringue.

   17. Bake the pie:

   18. Bake in the preheated oven for 10-12 minutes or until the meringue is golden brown. Be careful not to over-bake it.

   19. Cool and serve:

   20. Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving. This will help the filling set.

   Enjoy your beloved sour lemon meringue pie! If you want it even more tart, you can adjust the lemon juice to your liking or add a touch of citric acid for an extra zing.

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