Imagine a dessert that dances on your taste buds with a perfect balance of tangy lemon, exotic cardamom, and cloud-like meringue - this isn't just any pie, this is the Lemon Cardamom Meringue Pie that will revolutionize your dessert game! With a harmonious blend of zesty citrus, warm spices, and a pillowy meringue top, this pie is about to become your new obsession. Whether you're looking to impress dinner guests or treat yourself to a slice of pure culinary magic, this recipe promises a flavor experience that will leave everyone begging for more.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1 teaspoon ground cardamom
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar for meringue
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your pie crust bakes evenly and achieves a golden color.
- Place the pre-made pie crust in a 9-inch pie dish. If the crust is frozen, allow it to thaw according to package instructions before placing it in the dish.
- In a medium saucepan, combine 1 cup of sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they are well combined.
- Gradually add 1 1/2 cups of water to the saucepan, whisking continuously to avoid lumps. Place the saucepan over medium heat.
- Cook the mixture, stirring constantly, until it begins to thicken and bubble. This should take about 5-7 minutes.
- In a separate bowl, whisk together the 3 large egg yolks, 1/2 cup of fresh lemon juice, and 1 teaspoon of ground cardamom until well blended.
- Once the mixture in the saucepan is thickened, remove it from the heat. Slowly pour about 1 cup of the hot mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- After tempering, pour the egg yolk mixture back into the saucepan with the remaining hot mixture. Return the saucepan to the stove over medium heat.
- Continue to cook the mixture for an additional 2-3 minutes, stirring constantly until it thickens further and reaches a pudding-like consistency.
- Once thickened, remove the saucepan from the heat and pour the lemon filling into the prepared pie crust. Spread it evenly with a spatula.
- Allow the pie to cool at room temperature for about 10 minutes while you prepare the meringue.
- In a clean mixing bowl, use an electric mixer to beat the 3 large egg whites and 1/4 teaspoon of cream of tartar on medium speed until soft peaks form.
- Gradually add 1/2 cup of sugar to the egg whites, continuing to beat on high speed until stiff peaks form and the meringue is glossy.
- Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking. Use a spatula to create peaks and swirls for a decorative touch.
- Bake the pie in the preheated oven for about 10-12 minutes, or until the meringue is lightly golden brown.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack. This will allow the filling to set properly.
- Once cooled, refrigerate the pie for at least 2 hours before serving to ensure it is chilled and the flavors meld together.
- Slice the Lemon Cardamom Meringue Pie and serve chilled. Enjoy your delicious dessert!
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature for the most voluminous meringue possible.
- Prevent Weeping Meringue: Make sure to seal the meringue completely to the pie crust edges to prevent liquid separation.
- Cornstarch is Key: Use fresh cornstarch to ensure the perfect filling consistency and avoid any lumpy texture.
- Soft vs. Stiff Peaks: When making meringue, watch carefully for the transition from soft to stiff peaks - this is crucial for the perfect texture.
- Cooling is Crucial: Allow the pie to cool completely before refrigerating to set the filling and prevent condensation.
- Spice Tip: For an extra cardamom punch, consider toasting the ground cardamom briefly in a dry pan before adding to the filling.
- Slice with a Warm Knife: For clean, beautiful slices, run your knife under hot water and wipe dry before cutting.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 4g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 85mg
