Lemon meringue pie
A special dessert, classic lemon meringue pie, that is so easy to make
This is an awesome recipe, but one that I generally only pull out for special occasions. It’s not that it’s difficult by any means. Or even take up a lot of time to make it. It’s just, I don’t know, special and if you do special things to frequently, they lose their special-ness. Maybe?
Anyway, this is really tasty, with just the right balance between sweet and sour, tangy and yummy (although I don’t think that tangy and yummy are antonyms by any stretch of the imagination). Use the ugly pie crust (recipe here) as a base and cook it before you start making the filling. And it works best with fresh lemons, even though that’s a little more effort. I’ve also used just bottled lemon juice and it works well, just without that added ‘pizzazz’.
- 1 1/2 cups sugar
- 1/2 cup cornstarch
- 4 egg yolks (save the whites for the meringue)
- 1 3/4 cups water
- 1/2 cup lemon juice
- 1 tbs lemon zest
- 3 tbs butter
- 1 baked and cooled 9" pie crust
- 8 tbs sugar, divided
- 1 tbs cornstarch
- 1/2 cup water
- 4 egg whites (from above)
- 1/2 tsp vanilla
- Prepare and bake the pie crust according to directions, or simply use a store-bought crust.
- Combine the sugar and cornstarch in a saucepan and set aside.
- Combine egg yolks, water and lemon juice and stir into dry ingredients.
- Cook over medium heat, stirring constantly until mixture thickens and boils.
- Boil for 1 minute, stirring constantly.
- Remove from heat and stir in butter and lemon zest.
- Spoon into pastry shell.
- Combine 2 tbs sugar with cornstarch in a small saucepan and add water.
- Cook over medium heat, stirring constantly until mixture is thick and clear.
- In a separate bowl, beat egg whites with vanilla until soft mounds form.
- Add remaining sugar gradually, beating well after each addition.
- Add hot mixture and continue beating until meringue stands in stiff peaks.
- Spoon over filling.
- Bake at 350F for 12-15 minutes until golden brown.
- Cool completely before serving.
- To make this dairy free - substitute butter for coconut oil or margarine.
- To make this corn free - substitute cornstarch for tapioca starch