As you know I’m not much of a dessert person – I don’t really dig sweets or chocolate; but a bag of chips or a block of cheese, well that’s a whole other story. Now since I’ve been pregnant, that’s changed a bit – but I imagine that won’t last long.
Even so, one dessert that I have always enjoyed is lemon meringue pie, well lemon anything really; and pregnancy has been no different, I am craving citrus fruits like crazy. But this is also a dessert that Clint really enjoys and he has been talking about it for a while. So yesterday, (because I’m still on holidays for a couple more days) I decided to make him his pie.
Pie turned out great – pictures aren’t awesome, so I apologize for that but you’ll get the gist.
YIELD – 1 pie
- 1 bottom pie crust (click here for my pie crust recipe – it will need to be halved for this recipe as we don’t need the top, or you can double the filling recipe and make two pies; your choice)
*NOTE: don’t be afraid to buy pie crust if you don’t feel like making it. My personal favourite is Pillsbury refrigerated pie crust, (it’s easy and versatile and you can roll it out to make changes to the size and shape without ruining the pastry).
- 1 cup sugar
- 1/3 cup cornstarch
- 1/2 tsp. salt
- 1 tbsp. lemon zest
- 11/2 cups cold water
- 4 egg yolks
- 1/2 cup lemon juice
- 4 egg whites
- 1/2 tsp. cream of tartar
- 1/2 cup sugar
- Put the rack in the middle of the oven and preheat to 325F.
- Grease the pie pan (or add parchment) and press in the crust.
- Next up is the filling, in a heavy bottom saucepan, combine the sugar, cornstarch, salt, lemon zest and water. Bring the mixture to boil over medium heat to thicken, stirring constantly. Once the mixture thickens reduce the heat and allow it to cook for another minute or two. Then remove from heat and set aside 1/4 cup of the lemon filling for the meringue.
- Then in a bowl, combine the egg yolks, butter and lemon juice. Whisk in the warm lemon filling, then pour back into the saucepan. Return the mix to heat and bring back to a boil, stirring constantly. Once it has combined and is nice and thick, reduce the heat and allow one or two more minutes to cook. Then remove from heat and set aside.
- In another bowl, beat the egg whites and cream of tartar together with an electric mixer until soft foamy peaks form. Gradually add the sugar 1/4 cup at a time until stiff peaks form. Then pour in the reserved 1/4 cup of lemon filling and whisk gently until combined.
- Reheat the lemon filling and then pour into the pie shell. Spoon the meringue over the filling (the hot lemon mix will help cook the underside of the meringue, which will help prevent moisture from building and seeping out when you cut into the pie). Spread evenly. This is where you can have a little fun – you can spread the meringue out, you can form decorative peaks, or pipe the meringue in to get even more fancy – your choice. I’m lazy so I spread it out evenly and that was that.
- Bake for 20-25 min. at 325F, or until the meringue is golden brown.
- Let cool and enjoy.
There are literally a million lemon meringue pie recipes with just ever so slight variations in quantities of ingredients. This one is mine and I love it, it’s sweet, tangy and consistent.
My meringue always needs work – it’s just not my strong suit, but the recipe works.
So, give it a shot!
Till the next recipe.