Saturday, April 21, 2012

Lemon Meringue Pie

I think lemon meringue pie has to be one of my favorite classic desserts. Right up there with chocolate cake and butter tarts.
Our dad loves lemon meringue. It is his number 1 favorite pie. (Sour Cream Raisin Pie is his second)
Oddly enough, I am not in love with pie.
I love pie.
I'm just not "IN love" with pie.
Anyway, this is very lemony and, if you don't care for meringue, you can top it with whipped cream. I prefer whipped cream but I decided to go the classical route for the sake of our dad.

Lemon Meringue Pie

1 cup sugar
2 Tbsp flour
3 Tbsp cornstarch
pinch salt
1 1/2 cups water
2 large lemons, juiced and zested
2 Tbsp butter
4 eggs, separated
1 8 inch pie crust, baked
6 Tbsp white sugar

In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice & zest. (There should be at least 1/3 cup lemon juice) Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in butter. Set aside.
In a small bowl, whisk egg yolks. Gradually whisk in about 1/2 cup of the hot mixture. (Do this slowly so the eggs don't curdle!) Whisk egg yolks back into remaining hot mixture.
Place back over medium heat and bring to a boil, stirring frequently. Continue to cook and stir until thick. Remove from heat.

Pour mixture into baked pie crust.
Let pie cool for about 20 minutes.

Preheat oven to 350.
Prepare meringue: In a large glass or metal bowl, whip egg whites until foamy. Gradually add the 6 Tbsp of sugar, 1 Tbsp at a time. (Add sugar very gradually so the sugar has time to incorporate and dissolve. You don't want it to be grainy.)  Beat until stiff peaks form.
Spread meringue over pie, making sure to seal the edges at the crust.

Bake in preheated oven about 10 minutes, until meringue is golden brown. Watch carefully!!
Remove from oven and let pie cool completely before cutting.

So much lemony goodness! 

Craving lemon pie now?
I am.

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