Wednesday, August 12, 2009

Taste Buds: Lemon Meringue Pie

This lemon meringue pie has been in our family for generations, and its perfect blend of lemony tartness coupled with the delicate sweetness of the meringue makes this pie number one in our family. Be careful how you use it; this pie has a power all its own. Please try really hard NOT to lick the monitor.

This pie uses my perfect flaky pie crust (Keep in mind that the recipe makes enough crust for two 9” pies, for this recipe we only need enough for one pie).


6 egg yolks
6 tablespoons of butter
3 teaspoons of lemon zest
3/4 cup lemon juice
3 cups sugar
2/3 cup + 2 tablespoon of cornstarch
3 cups water

1. Preheat oven to 325 degrees with the wrack in the oven positioned in the middle. Pre-make your pie shell
2. Make sure you get all the ingredients prepared ahead of time as this recipe moves quickly. Separate three eggs into a medium sized bowl conserving the egg whites for the meringue. Juice and zest the lemon before beginning.
3. Thoroughly mix together the sugar and the cornstarch in a medium saucepan so that they are blended very well. While stirring gradually add in the warm water. Cook over medium high heat stirring constantly until the mixture is really boiling. Continue cooking and stirring for 1 more minute. The mixture should be VERY thick.
4. Pour one half of the hot cornstarch mixture into the bowl of egg yolks and mix well. Pour the egg mixture back into the pot with the remaining cornstarch mixture. Boil and stir for another 2 minutes.
5. Take the pan off the heat and stir in the butter, lemon zest and lemon juice. Pour into your pie shell.
6. Bake this for 10 minutes. While the pie is baking make your meringue.

4 egg whites
12 tablespoons sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla

1. Make sure your bowl is dry. Water and fat (butter or oil) is detrimental to making meringue fluff.
2. Beat egg whites on high until very foamy.
3. Add cream of tartar and continue to beat for 2 minutes.
4. While the mixer is still running pour slowly the tablespoons of sugar in the bowl making sure to beat well after each addition. The meringue should form stiff peaks after all the sugar is added.
5. Fold in with a spatula vanilla until just combined.
6. Take your pie out of the oven and while still hot use a tablespoon to drop dollops of meringue onto your pie until it is completely covered. Make sure you press your meringue all the way and into the crust edges, the meringue will shrink if not anchored.
7. Bake for 18-25 minutes or until meringue is golden brown. When done baking let sit out for two hours on the counter until the pie is cool to the touch.
8. Refrigerate at least 4 hours or overnight before serving. Make sure to cut all your slices when you serve your pie. Meringue gets terrible sticky after a time and will horribly stick to your knife.

1 comment:

myLA said...

Lemon Meringue is my favorite pie. I get shit for saying this all the time. Whatev peopl! I love it!!!!!!!!

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