LEMON MERINGUE PIE

My daughter, who has never been a sweet eater, asked me, out of nowhere the other day, if I could make her a lemon meringue pie. I have to confess I was shocked! But, as she went off to school, I went into the kitchen and started the preparation.

Lemon Meringue Pie, is a little bit misunderstood I think. It is exquisite to look at when finished, looks extremely hard to make, and therefore... you never do.

The truth is: This pie, is as easy to make as it gets, and just about everyone, loves... lemon. So family and friends will all be impressed when they see this beautiful work of art, that took no time at all to make.

It is also one of the few times that I do break my own rule. I have made this pie many times before. Each from scratch, each time with more lemon added, more or less sugar, and never seeming to achieve the result I was looking for. Until... I found, of all things, LEM, a "boxed" pudding and pie filling, and can be found in just about every grocery store.

I know... I never use a boxed ingredient like this if I don't have to, But... the difference with LEM is, that once the pudding begins to slow boil, LEM has a lemon capsule in it that breaks and releases "pure lemon extract", in exactly the right amount. It is not too sweet, and the lemon is not overpowering. I am including the recipes on this page, to make it both ways, my way and from scratch. You choose which one you find more appealing.

Now of course, I will continue to try to find the perfect scratch recipe, but I have to say, this is a keeper either way. I made the pie, late Sunday night, It was gone, Tuesday morning.

Prep Time: 15 Minutes      Cook Time: Approximately 15 min.           Servings: 6-8

 

Ingredients: FOR THE EASY METHOD



9" pie crust. HOW TO MAKE THE PERFECT PIE CRUST   (Store bought is just fine too.)

1 box Lem, pudding and pie filling

 

Ingredients for the MERINGUE:
3 egg whites

1/3+/- cup sugar.  (REMEMBER. TASTE AS YOU GO!)
1/4 teaspoon cream of tartar.

1/4 teaspoon vanilla.
1 tablespoon cornstarch. (optional)                                                 

1/2 cup cold water. (optional)

I do... add both the optional ingredients, when I make this pie.                            

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Lemon Filling Ingredients: FROM SCRATCH

11/4  cup sugar.  

1/4 cup cornstarch.  

1/4 teaspoon salt.   

3  large egg yolks.  

1 cup "cold" water.  

1  tablespoon lemon zest.  

1/2+ cup lemon juice. (or fresh from 4 - 5 lemons)  

2  tablespoons unsalted butter.

adapted from recipe at: http://www.food.com/recipe/the-ultimate-lemon-meringue-pie-63712

 

HOW TO MAKE THE SCRATCH LEMON FILLING: 

• Whisk sugar and cornstarch in heavy medium saucepan to blend.
• Mix in , with electric beater, egg yolks, butter, lemon juice, lemon zest, water, cornstarch, and salt.
• Stir often, over medium heat until mixture thickens and just begins to boil around edges. (About 6 minutes.)
• Add butter and, continue to stir until smooth.
• Cool 10 minutes. Pour warm filling into crust.

***REMEMBER: TASTE AS YOU GO, AND ADJUST AMOUNTS OF INGREDIENTS TO REFLECT YOUR OWN  TASTE PREFERENCES.

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Directions:

• Preheat oven to 400
• Prepare the pie crust of your choice. I used a basic pie crust recipe. (If you are pressed for time, a store bought crust works just as well.
• Place crust in oven and bake for about 8 minutes or until starting to turn a light golden brown.

 

• While pie crust is baking, in a medium sauce pan, make the pie filling according to directions on the box./scratch recipe above.
• Once the pie filling is made, add it to your pie crust and allow filling to cool by putting it in the fridge for an hour.

WHEN MAKING THE MERINGUE:

***TIP: There are some websites that will tell you to add the meringue while the lemon filling is warm, because it helps the meringue set better. I have found that NOT to be the case. Ultimately what that does, is not give the lemon filling time to firm up, and therefore, the lemon filling, doesn't set well in the end.

• Once the pie filling is cooled and set, in a medium mixing bowl, combine all meringue ingredients listed above, adding sugar slowly.
• Using an electric hand mixer, beat until smooth and well blended.
• Now, mix on high for about 8+ minutes, or... until when raising the mixer, (AFTER TURNING IT OFF OF COURSE) you get a small peak at the tip of the beater. (As seen below)

 

• With your pie completely cooled now, Cover your lemon topping well, with the meringue you just made, using a spatula.
• Start from the outside in. TIP: You want to make sure you cover the entire top of the pie and over the crust edge too.
• Spread generously and, evenly, beginning on the outside working in towards the center. (As long as everything is covered well, don't worry if you have a little "hill" of meringue in the center. That's fine.
• When finished, take the back of a tea spoon, dip the tip of the spoon, into the meringue lightly, and pull upward, making the little swirls at the top. Just try it, and in a few attempts, you will have the hang of it in no time.

• Place in the oven at 375 for about 6 - 7 minutes until a nice golden brown. Watch closely not to overdo though. You still want to see some of the white meringue too.
• Remove from oven and allow to cool on a baking rack for at least 1 - 2 hours, to let the meringue set, before serving

 
Now Enjoy!

 

© 2014 Jayne's Crazy Kitchen