Lemon Meringue Pie
Yes! The sun is shining and there is a brightness with the lingering daylight that definitely feeds my soul. Think Spring and think eggs, don’t you agree? Check out the facts on the difference between white shell and brown shell eggs at my article on the Kansas City Star’s Chow Town Blog. Who knew?
What better time to use those eggs and make pie! March 14th is national pi day. Celebrate by making this luscious lemon meringue pie. Pi day? Yep, one more day to celebrate that mathematical constant, pi. Remember geometry? I don’t but thankfully my daughter is doing well in geometry this year so she gently reminded me that pi = 3.14159. So join the fun and enjoy the joy of spring coming, the joy of mathematical wizards and the wonder of lemon meringue pie.
Lemon Meringue Pie
1 9-inch baked pastry shell
1 cup granulated sugar
6 tablespoons cornstarch
1/4 teaspoon salt
2 cups water
4 egg yolks
3 tablespoons butter
1/3 cup freshly squeezed lemon juice
1 tablespoon lemon zest
Meringue
4 egg whites
1/2 teaspoon cream of tartar
Dash of salt
6 tablespoons granulated sugar
Place the sugar, cornstarch and salt in a medium saucepan. Whisk in the water until smooth. Turn heat to medium and stir until the mixture thickens. This will take about 8 to 10 minutes. The mixture will get thick and look clear. Cook and additional 7 to 9 minutes, stirring frequently.
Meanwhile, beat the egg yolks in a medium bowl. Take about 1/2 cup of the cornstarch mixture and beat fast and quickly into the egg yolk mixture. (This is important or the egg will cook.) Stir the warmed egg mixture back into the entire cornstarch mixture and whisk until blended.
Heat for about 5 minutes over medium heat, stirring constantly. Remove from heat and add butter, lemon juice and lemon zest. Stir well and cool slightly.
Preheat oven to 350°F.
While this mixture is cooling, prepare the meringue. Beat the egg whites, cream of tartar and salt, using an electric mixer on medium high to high speed. The mixture will become fluffy. Add sugar, about 2 tablespoons at a time, beating well after each addition. Beat until stiff peaks form.
Spoon lemon filling into baked pie shell. Spoon the meringue over the filling or pipe into desired design. If covering the entire pie with meringue, spoon the meringue to the edges forming a seal. Bake for 12 to 15 minutes, until the meringue topping is golden brown.
Cool completely and serve at room temperature. Refrigerate leftovers or if not serving within a few hours.
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