Monday, January 9, 2012

Lemon Meringue Pie- FOOLPROOF

I made a lemon meringue pie. It's so good that I can't even think anymore. Here are the directions. I assume since you choose to make a pie, that you already know how to make a crust (or you'll buy one pre-made) I don't care either way. It's the filling that makes this pie phenomenal.

Lemon "Curd" Pie Filling (not a true lemon curd):
1 1/2 cup sugar
3/4 - 1 cup lemon juice (I like lots, but the more you use, drop some of the cold water from the recipe, or you'll end up with runny filling)
6-10 tbsp cornstarch
1/4 tsp salt
1/2 cup cold water
3 egg yolks (lightly beaten)
1 cup BOILING water (I use my kettle)
rind of 2 lemons (I sometimes use more)
2 tbsp butter

1. Start by mixing the sugar, salt, cornstarch (or flour in a pinch, but it's not as good) and the COLD water into a midsized sauce pot. Mix the heck out of it, because the starch makes it glomp up. After the lumps are out, mix in the yolks and then the lemon juice. So good.

2. Add the boiling water all at once, while you whisk the mixture at the same time. Place on a (preheated- ie, glowing) medium-low stove top. Keep stirring, constantly until it thickens. I DO NOT use a whisk here, or touch the bottom of the pot too much, because it starts to brown, and I don't like brown guck in my pie.

3. As soon as it starts to boil, remove from heat, stir in the lemon rind and butter. Pour into the baked AND cooled pie crust. I like to take this opportunity to lick the spoon, ensuring quality before I continue. If it isn't lemony enough, I just zest extra lemon, and add another squirt of juice on top.


6 egg whites.
1/4 tsp cream of tartar- this helps prevent 'weeping' meringue, but isn't necessary
1/2 cup sugar
2 tbsp water
3- 4 tbsp cornstarch- a second stabilizer in the meringue.

1. In a stand mixer (you can do it by hand, but I don't like to), start mixing the whites, get them to the foamy, soft peak stage. Add the cream of tartar and the sugar.

2. In a small pot, mix the water and the cornstarch, heating until it goes clear, and thickens. Take it off the stove, and stir to cool a bit.

3. Once the cornstarch has cooled to your touch (ie, not hot enough to cook the egg whites), slowly pour it into the mixer while whipping the whites to a stiff peak. (You can test your peak by touching the back of your spatula/ spoon to the whites and lifting off. If the white peaks, without drooping down, it's stiff. It will also be shiny when it's done, but if you over whip, don't worry too much).

4. Top your Lemon Curd pie, making sure you touch ALL the crust, the entire way around, this prevents 'shrinking'. Pile the rest of the meringue onto the pie, and 'style' in any way you like.

5. Bake at 350- 375 F for 10-13 minutes, until the meringue is golden and brown.

I will take a picture and post as soon as I find the camera.
P.S. Obviously, I found the camera.

1 comment:

  1. Looks so good that I can taste the lemon. I will have to try this recipe.


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