I happen to enjoy the tast of lemons, but lemon desserts tent to be "over the top" for me, and more than that I am not a fan of Maringue. To me it is foamy and tasteless.
But my Father-in-Law happens to love Lemon Meringue Pie. So once, while making him a pie, I combined 2 different recipies (meringue from one and filling from another) because didn't have enough ingredients for one on its own. Well, my Father-in-Law said he has never tasted a better Lemon Meringue Pie! And both my husband and I who are not fans of Lemon Meringue Pie, actually enjoyed this recipe...So here it is to share!
Level of Difficulty 5 (Not because it is hard, just time consuming and lots of steps!)
Prep time: 45 min.
Bake time: 12-15 min.
Serves 12
Before you begin!!! This pie recipe has steps one right after another and is best if you prepare all of your ingredients before you begin. If nothing else, be sure the eggs have set at room temperature and separate whites from yolks, lightly beat yolks, grate 2 lemon peels, then use those two lemons to squeeze ¼ c. fresh lemon juice.
Crust
1 pie crust
First, my little tip is just use a refrigerated pie crust for this recipe. I find Lemon Meringue pie to have so much flavor that you don't even notice the crust. So, unless you want to do the extra work, just bake a refrigerated crust.
Be sure to liberally poke the crust with a fork. You don't want any big bubbles as it bakes. Also, I cover the edges with foil. Then bake as box directs. I like my edges to be a bit undercooked, because this crust will be baked again, once filled and I don't like the edges to get crispy or burnt!
Set aside.
Filling
3 egg yokes
1 ½ c sugar
3 tbsp flour
3 tbsp cornstarch
dash of salt
1 ½ c water
2 tbsp butter
2 lemon peels finely shredded
¼ c fresh lemon juice
¼ c bottles lemon juice
In medium saucepan combine sugar, flour, cornstarch, and dash of salt. Gradually stir in 1 ½ c water. Cook and stir over medium-high heat until mixture is thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks (done previously). Gradually stir 1 cup of the hot filling into the yolks.
Then add egg mixture into saucepan. Bring to gently boil. Reduce heat, cook and stir 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Keep filling warm; prepare Meringue.
Meringue
1 tbsp cornstarch
2 tbsp cold water
½ c hot water
3 egg whites
6 tbsp sugar
Combine cornstarch and cold water in a saucepan.
Add hot water and cook until thick. Cool.
While cooling, beat egg whites until soft peaks form.
Add sugar and beat well.
Then add cornstarch mixture and beat until it stands in firm glossy peaks.
Pour filling into pie shell. Top filling with Meringue, by scooping on to pie. Then spread to ALL pie crust edges, seal well leaving no filling uncovered!
(Otherwise Meringue can shrink!)
Bake at 350 degrees for 10-12 min.
Tips for the Perfect Meringue!
1. Let egg whites stand at room temperature for 30 minutes before beating, to ensure great volume.
2. Make sure beaters are clean and use a large bowl.
3. Gradually add sugar once soft peeks form. (soft peeks = tips bend over slightly)
4. After adding sugar, beat until stiff peaks form and sugar is dissolved. (rub a little between your fingers)
5. Underbeaten whites cause meringue to shrink.
6. ALWAYS spread the meringue so it touches the pie crust, don't leave any spot "unsealed" or the meringue will shrink! (thank you Shelly and Mandy, I completely forgot to add that important detail!)
7. To prevent beading (drops of moisture on meringue) avoid over baking the meringue.
8. To prevent weeping (watery layer between meringue and filling), spoon meringue onto piping hot filling to help the underside of meringue cook at the same rate as the top surface and don't underbake meringue.
Thanks to: Shabby Princess scrapbooking set: Vintage Florals Collection
And KevinandAmanda for Fonts!
