Friday, August 15

The Perfect Lemon Meringue Pie

   Today is Lemon Meringue Pie Day! Redeem all of your past lemon meringue disasters. Here's how to make one that works. FOOD52 has the easiest and best recipe for this favorite Southern dessert!

Lemon Meringue Pie

As Mr.P and I spend the weekend moving our last child back to college I share with you the ONLY meringue pie I have ever successfully made. Follow FOOD52's instructions completely and you too can conquer the mystique that is meringue!

Lemon Meringue Pie

Lemon meringue pie is the kind of classic recipe that is easy to get very wrong: The filling can be overly sweet, gloppy, and impossible to slice, and the meringue on top can weep and slide right off of the filling, which makes for a very sad slice indeed. But do not fear! This recipe avoids all of that mess with a zingy lemon filling, which you know I love, that is set just enough to slice, topped with a billowy mound of sweet and caramelized meringue that will make you forget about all of your past lemon meringue disasters.

Here are a few tips for making a great lemon meringue pie at home:
1. Pre-bake the pie shell so it is golden brown and crisp; soggy crusts are not welcome here. 
2. Make sure that the filling is cooked gently and slowly to avoid curdling, but also make sure to adhere to the cooking times to ensure that it will set firmly enough that you're able to slice it. 
3. Before adding the meringue, cover the filled pie with parchment paper, making sure that it touches the lemon filling. Remove the paper once you're ready to top the pie; the meringue will bond together with the rough surface of the filling as the pie cools, which will keep the meringue from sliding off when you go to slice it. Good to know!
4. Make sure the pie has cooled completely before you slice it; otherwise, you will have a mess on your hands. 

Lemon Meringue Pie
Lemon Meringue Pie
Makes one 9-inch pie
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INGREDIENTS
Filling
  • 1 pre-baked 9-inch pie shell
  • 1/3 cup cornstarch
  • 1 1/4 cups sugar
  • 1 cup water
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 4 egg yolks (reserve the whites for the meringue)
  • 4 tablespoons unsalted butter
  • 4 teaspoons lemon zest
Meringue
  • 5 egg whites
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
WHAT TO DO
Filling
  • In a medium saucepan combine your cornstarch, water, lemon juice, sugar, and salt. Whisk until no lumps remain in the cornstarch, then bring the mixture to a boil, stirring frequently. Continue to cook while stirring constantly for additional 2 minutes. The mixture will be clear and very thick.
  • Beat the egg yolks together in a medium bowl, then slowly whisk the cornstarch mixture into the egg yolks, stirring constantly. Temper them so as NOT to curdle the egg yolks. Return the mixture to the saucepan and cook over low heat -- still stirring -- for 1 more minute. Be careful not to let the mixture boil.
  • Remove the pan from the heat and whisk in the butter and lemon zest. Pour the filling into the prepared pie shell and cover the filling with a piece of parchment or waxed paper. This will help the meringue and filling adhere later. Set it in the refrigerator while you prepare the meringue.
Meringue
  • Whisk the egg whites and sugar together in the bowl of a stand mixer. Place the bowl of the stand mixer over a double boiler and cook, stirring occasionally, until the egg whites are very warm to the touch and the sugar has dissolved.
  • Preheat the broiler. While the broiler is heating, whip the egg whites on medium high until stiff peaks form. Add in the salt and vanilla extract.
  • Remove the parchment paper from the pie filling, then carefully spread the meringue on top of the lemon filling. Make sure to spread the meringue all the way out to the crust.
  • Carefully slide the pie under the broiler and cook for 20 to 60 seconds, or until the meringue is golden brown with some deeply caramelized spots. 
  • Remove the pie from the oven and cool completely in the refrigerator before slicing and serving. This pie is best served the day that it is made.

Lemon Meringue Pie

Beat the egg yolks together in a medium bowl, then slowly whisk the cornstarch mixture into the egg yolks, stirring constantly. Return the mixture to the saucepan and cook over low heat -- still stirring -- for 60 more seconds. Be careful not to let the mixture boil.

Lemon Meringue Pie  Lemon Meringue Pie

Remove the pan from the heat and whisk in the butter and lemon zest. Pour the filling into the prepared pie shell and cover the filling with a piece of parchment or waxed paper. This will help the meringue and filling adhere later. Set it in the refrigerator while you prepare the meringue. 

Lemon Meringue Pie

Whisk the egg whites and sugar together in the bowl of a stand mixer. Place the bowl of the stand mixer over a double boiler and cook, stirring occasionally, until the egg whites are very warm to the touch and the sugar has dissolved.
Preheat the broiler. While the broiler is heating, whip the egg whites on medium high until stiff peaks form. Add in the salt and vanilla extract.

Lemon Meringue Pie

Remove the parchment paper from the pie filling, then carefully spread the meringue on top of the lemon filling in a decorative pattern. Make sure to spread the meringue all the way out to the crust.

Lemon Meringue Pie

Carefully slide the pie under the broiler and cook for 20 to 60 seconds, or until the meringue is golden brown with some deeply caramelized spots. 

Lemon Meringue Pie

Remove the pie from the oven and cool completely in the refrigerator before slicing and serving. This pie is best served the day that it is made.

Lemon Meringue Pie

HAVE A HAPPY LEMONY DAY!


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6 comments:

  1. A piece of LM pie is like Lay's potato chips: you can't eat just one...at least i can't.

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    Replies
    1. I completely agree. I am a lemon loving lady!

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  2. Looks yummy and easy to do! I may have to have Sienna try this! :)

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    1. It is the only meringue I've ever had any success with, I love it!

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  3. What beautiful photos! I am not a meringue kinda gal, which is okay, I just slide the meringue off the top and hubby gets a double helping. :)

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    Replies
    1. Oh man, Mr.P would LOVE that! I don't do icing on cake - too sweet. It always ends up on Greg's plate.

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