Desperate Housewives Secret Lemon Meringue Pie
Dive into pure dessert bliss with the "Desperate Housewives Secret Lemon Meringue Pie," a show-stopping combination of buttery, flaky crust, tangy lemon filling, and pillowy meringue peaks. This elegant pie begins with a homemade crust that's golden and crisp, providing the perfect foundation for a zesty lemon filling enriched with fresh lemon juice and zest for a bright, citrusy punch. Topped with a cloud-like meringue that's whipped to perfection and toasted to golden-brown beauty, every slice is a balance of sweetness and tartness. Whether you're hosting a dinner party or indulging in an afternoon treat, this timeless dessert is sure to impress, offering the ultimate balance of flavor and texture. Easy to assemble yet delightfully sophisticated, this lemon meringue pie is a must-try for lemon lovers and baking enthusiasts alike.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar (for crust)
- 0.5 cups Unsalted butter, chilled and cubed
- 3 tablespoons Ice water
- 5 large Egg yolks
- 1.25 cups Granulated sugar (for filling)
- 0.25 cups Cornstarch
- 1.5 cups Water
- 0.5 cups Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 2 tablespoons Unsalted butter
- 4 large Egg whites
- 0.5 cups Granulated sugar (for meringue)
- 0.25 teaspoons Cream of tartar
Instructions
Preheat your oven to 375°F (190°C).
Prepare the crust: In a mixing bowl, combine the all-purpose flour and 2 tablespoons of granulated sugar. Cut in the chilled, cubed butter until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing gently until the dough comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trim any overhang, and prick the bottom with a fork.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 8 minutes or until lightly golden.
Reduce the oven temperature to 350°F (175°C).
For the filling: In a medium saucepan, whisk together the 1.25 cups granulated sugar and cornstarch. Gradually stir in the water until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble. Reduce the heat to low and cook for 2 more minutes, then remove from heat.
Whisk the egg yolks in a small bowl. Gradually stir about 1/2 cup of the hot mixture into the yolks to temper them, then return the yolk mixture to the saucepan.
Bring the mixture back to a gentle boil for 2 minutes, stirring constantly, then remove from the heat. Stir in the lemon juice, lemon zest, and 2 tablespoons of butter until smooth.
Pour the lemon filling into the baked pie crust and set aside.
For the meringue: In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the 1/2 cup granulated sugar, one tablespoon at a time, while continuing to beat until stiff and glossy peaks form.
Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal the pie.
Use a spatula to create peaks in the meringue. Bake at 350°F (175°C) for 10 to 15 minutes or until the meringue is golden brown.
Let the pie cool completely at room temperature, then transfer it to the refrigerator to chill for at least 2 hours before serving.
Nutrition Facts
Calories |
3775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 301 mg | 13% | |
| Total Carbohydrate | 583.8 g | 212% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 399.4 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 227 mg | 17% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
