I have never made a lemon meringue pie before. I have made plenty of pies in my lifetime from double crusted apple Pie, to fudge pie to ice cream pies. Our favorite is the bourbon chocolate pecan pie we make every Thanksgiving.
With cold weather upon us, there is nothing more uplifting than citrus. I just can’t get enough of it… so the idea of making a lemon meringue pie began. J
ust be sure and give yourself plenty of time before serving this pie, as it requires several hours to cool.
I have conquered the meringue thing, at least when it comes to making cookies like the peppermint meringues or the Christmas tree meringue cookies. However, wasn’t so sure how it would go making meringue to cover an entire pie.
The crust is easy, once again I rely on good store bought pie crusts. You need to pre-bake the crust for this one, so big deal there is one extra step!!
Then it is the lemon filling. A cookie filling that is gelatinous in nature. Those always scare me a little because if you don’t cook it just right, there goes your pie!
The next tricky thing is not cooking the eggs in the base. Whenever you need to add eggs to a hot dish, add a little of the warm mixture into your eggs to heat them up. Nothing worse than some cooked egg yolks in your finished product.
Phew, the lemon filling looks and tastes like a lemon meringue pie should. I even had to use one lime since I didn’t get enough juice from the lemons I had on hand…. NO one noticed.
Keeping the filling warm it is time to make your meringue. Nothing unique if you have made it before like in a pavlova dessert.
Fill your baked crust with the lemon mixture and then you need to seal the lemon mixture with the meringue without over working it… That is the trick.
Next time I might put the meringue in a pasty bag and make pretty shapes on top.
Taste Test Time: I could always make it better but for a first try to make a lemon meringue pie I was proud of myself and no one complained… I mean how many people have a homemade lemon meringue pie for dinner?
What new recipes are you interested in trying? Its a new year, give it a go!! Cant wait to hear about it too.
- 1/2 cups sugar
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1 1/2 cups water
- 3 slightly beaten egg yolks
- 2 tablespoons butter, cut up
- 1/2 - 2 teaspoons finely shredded lemon peel
- 1/3 cup lemon juice
- 3 egg whites
- 1 teaspoon vanilla extract
- 6 tablespoons sugar
- Prepare Baked Pastry Crust. Prick bottom and sides well with fork. Line pastry with double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil and bake 5 to 6 minutes more or until golden. Cool.
- In a medium saucepan stir together the 1-1/2 cups sugar, the cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat
- . Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 cup lemon juice. Keep filling warm while preparing the meringue.
- For meringue, in a large mixing bowl beat egg whites and 1 teaspoon lemon juice with an electric mixer on medium speed about 1 minute or untli soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves. Pour warm filling into cooled crust. Immediately spread meringue over warm filling, carefully sealing to edge of crust to prevent shrinkage*
- . Bake in a 350 degree F. oven for 15 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 163Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 77mgSodium 51mgCarbohydrates 28gFiber 0gSugar 22gProtein 3g