Friday, July 8, 2011

Lemon Meringue Pie - Sweets for a Saturday

I'm posting this yummy lemon meringue pie recipe as part of Sweet as Sugar's Sweets for a Saturday dessert round up. If you haven't check it out before - you must! It's a sweets lover's dream!

Now, about this pie. I must say, I was always intimidated by the though of baking a lemon meringue pie. I'd heard horror stories from my aunts (who always made them for holidays) about meringue falling flat or burning up in the oven, filling that never set, etc. But given our overabundance of lemons, I figured I'd give it a shot. As you can see from the above, it came out great. Perfectly lofted, browned meringue and a bright, delicious lemon custard. And it really wasn't that hard!

I started with this recipe as the base and made my own little tweaks along the way to lower the sugar a bit, up the lemoniness and work with ingredients I had. I've also added my tip for getting that lofty meringue to the directions (it's pretty "cool"!). The result is a bright, not-to-sweet lemon filling with a light, airy topping. It's really a wonderful summer dessert.

Lemon Meringue Pie
1 homemade flaky pie crust
1 cup dried beans (not for eating - just for weighting the pie crust down)
3/4 cup sugar
4 Tbsp. cornstarch
1 1/2 cups water
1/2 cup freshly squeezed lemon juice (about 3 lemons)
zest from 3 lemons
2 Tbsp. salted butter
4 eggs, separated
1/3 cup sugar

Preheat oven to 425°F. Roll pie crust out and place in a 9" pie pan. Cover with a piece of parchment paper and top with 1 cup dried beans (this will keep the crust from puffing up). Bake for 10 minutes. Remove parchment and beans, and continue baking for 8-10 minutes until crust is golden brown. Remove from oven and set aside while you make the filling and meringue.
Turn the oven down to 350°F.
Place a clean metal mixing bowl and beaters in the freezer.
To make filling, mix 3/4 cup sugar and cornstarch together in a medium saucepan. Add lemon juice, zest and water. Bring to a boil over medium heat, stirring occasionally. Meanwhile, place egg yolks in a small bowl and beat. Once sugar mixture is boiling, slowly pour a little of it into the egg yolks, beating constantly. Continue pouring and beating until about 1/2 of the sugar mixture has been added to the eggs. Pour this back into the saucepan and beat vigourously while bringing the mixture back to a boil. Cook until mixture is thick like pudding. Turn off heat and cover filling to keep it hot.
Take out the bowl and beaters you put in the freezer before. Add egg whites to the bowl. Start beating on medium speed. Slowly add sugar and continue beating. (It should take about a minute to add all the sugar.) Continue beating until egg whites are fluffy and form stiff peaks when you pull the beaters out. (This takes a while - don't give up!)
Pour the hot filling mixture into the baked pie crust.
Immediately spread the meringue over the top, making sure it touches all sides of the crust (it will form a seal this way).
Bake pie at 350°F (lower than what you baked the crust at!) or until meringue is lighly browned.
Cool completely before serving.


Rita said...

You sure know how to make and serve a lemon meringue pie; fantastic!

Jenn said...

I attempted meringue once and it did not work for me, but I have been wanting to try it out again. Yours did come out perfect and this pie sounds delicious.

Amy said...

Your pie looks perfect and totally refreshing! Love lemons! :) hm...I've never made a lemon meringue pie before. Maybe I should if it a try since I got unlimited supply of lemon all year long too!

Thanks for stopping by my blog and leaving your sweet comment. Take care and have a wonderful weekend.


Jenn @leftoverqueen said...

It really does look perfect! Glad you are putting that gorgeous lemon tree to good work!

Carol Wyer said...

Yum yum yum yum...did I mention yum? Hubby would do unspeakable things for this pie...where's my pen?
Catching up on the posts I have missed and drooling disgustingly over my keyboard.

Lindsay @ Delighted Momma said...

Ohhh Yes please!! this looks so light and fluffy!! The problem is I would want to eat the whole pie!

kathryn said...

Is "lemoniness" really a word?? (Heehee) I happen to adore lemon meringue pie and I've no doubt that it was delicious. How could you doubt that it would be??

stampedconcrete said...

nice .. a pie and meringue in one .. love it ..