Lemon Meringue Pie

Tuesday, August 28th, 2012 | 11 Comments

Posted in Desserts, Pies Tags: Egg Recipes

Lemon Meringue Pie is my husbands favourite pie, it was the first pie I ever made! Today was our anniversary and I wanted to surprise my hubby with this pie! I only made lemon pie filling from scratch a few times and many years ago….I always relied on Shirrif filling.

Its been a while now since I have made this pie, I have no idea why I was nervous about it, maybe because the filling at times gets runny and the meringue shrinks…not this time…this time it turned out perfect!

So glad for it too, as today was a special occasion!:) I asked my friends for a filling recipe and 2 of them shared with me, I adapted the filling from Katrin at runningwiththedevil-eggsthatis and the other seemed easy as well from Nelmarie thepapercupkitchen will be trying that next time.

I squeezed the juice of 2 lemons and it measured to just over 1/2 cup of juice. Another tip is to add the meringue to the lemon pie filling while its hot, and bake right away, cool and then leave in the fridge for 5 hours before cutting into…it turned out amazing! I didn’t add any zest as I don’t like zest in my filling, but if you do go ahead and add about a tbsp of zest.

For pie crust:

1 cup flour
5 tbsp unsalted butter
1 tsp coconut oil
2 tbsp buttermilk
1/2 tsp salt

In medium bowl, mix flour and salt. Cut in butter, using pastry blender or 2 table knives (I use my hands), until dough is size of small peas.

Mix in oil and buttermilk with fork until all flour is moistened and pastry leaves side of bowl(I use my hands) . Form into ball, and roll on wax paper using flour, I find that its easy to transfer if you use wax paper.

You can check this link out, for another pie crust recipe and see the steps I use to make the dough pie-crust.

Poke your crust with a fork to prevent bubbles, bake at 350 till golden.

For lemon filling:

1/2 cup lemon juice
1-1/4 cups sugar
5 tbsp cornstarch
2 tsp unsalted butter
4 egg yolks
1 and 1/2 cups water
dash of salt

In a 2qt sauce pan whisk together all the ingredients except for the butter, constantly stir under low to medium heat, cook till thickened. Remove from heat and add butter, stir in when melted.

For meringue:

4 egg whites
1/2 tsp cream of tarter
6 tbsp sugar

Beat egg whites with cream of tarter on the highest level till foamy, lower to the next number and add in the sugar a spoon at a time, beat till forms a meringue.

Add prepared hot filling into cooled baked pie shell, then spoon over meringue, bake at 350 till the meringue browns, takes anywhere from 5 to 10 minutes keep an eye on it.

Remove from oven, let cool for 1 hour at room temperature and transfer to fridge for 5 hours. Serve and enjoy!:)