I was so lucky to have another visitor to the 6by6 kitchen after a rough week of auditions. All the way from Chicago Mandy helped me bake a confusing case in the confectionary world The lemon Meringue Pie. I did a lot of research ahead of time as usual and even attended a live cooking demo featuring the mile high pie at Williams Sonoma. Interestingly enough the three layered pie only contains a few ingredients most people already have on hand, but precision and patience is key! Ironically Yahoo published an article this week highlighting the dessert as part of a TBT (throw back Thursday).
I do need to note I really dislike traditional pie crust (I prefer shortbread or cookie crust) but this is the ONE exception! The light and sweet meringue contrasts perfectly with the tart rich custard and it is all beautifully held together in a crisp and buttery crust. This is no hillbilly dump cake folks… although I do love a good boxed cake mix. Since this is an “old school” recipe created in the early 1900’s I used Grandma’s Lemon Meringue pie recipe from AllRecipes and took into consideration a few of the tips although I was not able to read all 1300 reviews.
Tips I considered:I used extra lemon juice to avoid a pie too sweet Prepare meringue topping and cover curd completely with meringue while still hot. Let sit for at least a few hours on the counter (this is where patience comes in hand) Pie is best eaten that day. It will capture moisture if placed in fridge overnight (trust me I tried)
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water (I used 1 C almond milk and 1/2 c water)
- 1/2 Cup lemon juice
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked (I used an 8” crust store-bought)
- 4 egg whites
- Pinch of cream of tartar
- 6 tablespoons white sugar
- . Preheat oven to 350 degrees F.
- . To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- . To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- . Bake in preheated oven for 10 minutes, or until meringue is golden brown. Mine took nearly double that time.
Custard forming on the stovetop
Whoops. the custard overflowing the pie
A little messy but into the oven it goes
Mandy tending to the pie
Deciding whether or not to continue browning the meringue
beautiful golden brown top
I was so worried about a runny custard
Looks like there was nothing to worry about after all
The anticipation was killing me!