Wednesday, February 25, 2009

When Life Gives You Lemons...

Make Lemon Meringue Pie


Our little lemon tree produced the prettiest lemons this year. I'm not going to let any go to waste. Today I made a lemon meringue pie. I haven't made one in years. I'm pretty happy with the way it turned out.



Tomorrow my friend Jen is coming over and we're going to make two more, and anything else we can think of...maybe lemon squares.

Lemon Meringue Pie
For the pie shell:
1 recipe pie dough for a single crust 9 in. pie (I use Pillsbury's as I am pie dough challenged)
Fit dough into a 9 inch pie plate. Trim edge of dough leaving a 1/2 inch overhang and crimp edge. Prick shell in several places with a fork, cover and chill for 30 minutes
Preheat oven to 400 degrees
Line shell with parchment paper and fill with pie weights. Bake in middle of the oven 10 minutes. Remove paper and weights carefully and continue to bake shell until golden, about 12 more minutes. Remove from oven and cool on a rack. Lower oven temperature to 350 degrees.

Filling:
1 cup sugar
6 Tbsp. cornstarch
1/4 tsp. salt
1 cup water 1/2 cup whole milk
4 large eggs yolks
1 Tbsp. unsalted butter
1/2 cup fresh lemon juice
2 tsp. fresh lemon zest
In a heavy saucepan combine sugar, cornstarch and salt. Gradually whisk in water and milk. Continue whisking until cornstarch is dissolved. Cook over moderate heat until mixture comes to a boil. In a bowl whisk eggs yolks. Add approximately 1/4 cup of the hot milk mixture to temper the yolk. While whisking add approximately another 1/4 cup of hot milk mixture to egg mixture. Now whisk the egg mixture back into milk mixture. Simmer mixture whisking for 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. cover surface of filling with plastic wrap.
For the meringue:
4 large egg whites
1/4 tsp. cream of tartar
1/2 cup sugar
pinch of salt
Using an electric or stand mixer, in a clean bowl beat egg whites with cream of tartar and salt until soft peaks form. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks. Pour filling into pie shell and spread meringue on top, covering filling completely, sealing it to the edges. Form meringue into peaks with spatula and bake pie in middle of oven until meringue is golden, about 15 minutes.

6 comments:

Sue said...

Hi Alice...how in the world did you get such perfect looking meringue?? Mine never comes that good....Is it the 1/2 cup of sugar that makes it look so smooth?? It just looks perfect.

Honey Bend Vintage said...

That looks scrumptious~ Enjoyed your blog~
Bristol

Melissa said...

Looks wonderful! I wish I lived somewhere warm enough to have a lemon tree. I thought about a dwarf variety that I can bring inside during the winter, but it's not very practical right now. I'll have to try this recipe next time I'm in the mood for pie.

Kasey Hunt said...

that is awesome you have a lemon tree! How big do they get? That looks awesome!!

Anonymous said...

Are there any lemons left? They are so beautiful you should wax them and keep them on display, if that's possible. Would love to make a pie with you sometime!
CB

Neabear said...

That looks yummy! I love the picture of the lemons in the bowl. So pretty. I have fallen behind in blog reading again so I am catching up on your blog again.

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