Tuesday, April 1, 2014

Lemon Meringue Pie

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While on my pie making kick this past week I made my first ever Lemon Meringue Pie.

I have always wanted to try making meringue and was surprised at how easy it really is to make.

I also found out just how easy it is to make pudding/custard from scratch too.

I know most people probably use boxed pudding mix for pies but in the past week I have made several types of pudding/custard for pies and it really is super simple to make from scratch.

I also think it makes a much richer creamier tasting pie than those from boxed puddings.

Here is the cookbook I purchased from Amazon along with my Southern Pie Cookbook ~ Classic Southern Desserts which is where this delectable pie comes from.

Give this a try for the lemon lovers in your life and you won't be disappointed :)

Here's what you need:

1 single crust pie crust, Homemade or store bought, pre baked
1 cup sugar
1/4 cup cornstarch
1/8 tsp. salt
4 egg yolks, at room temperature, well beaten
2 cups milk, I used whole milk
1/3 cup fresh squeezed lemon juice
1 tsp. lemon zest
1/2 tsp. vanilla extract

For the Meringue
6 egg whites, at room temperature
1/2 tsp. vanilla extract
6 Tbs. sugar

Preheat oven to 425 degrees.

Prepare the single crust pie crust and place in pie dish making sure to dock the pie crust (prick with a fork) several times on the bottom and sides.  I use a fluted edge on all my pie crusts but you can use whatever edge you like.  Place a piece of parchment on top of the pie crust and fill with pie weights or dried beans or even dried rice to hold the crust in place and keep it from shrinking.
Bake for 10 minutes then remove the parchment with the weights in it, carefully and continue baking 3-5 more minutes until the bottom is cooked.
Remove to wire rack.  Reduce the oven to 325 degrees.

In a measuring cup mix the milk, lemon juice, and eggs until well combined. Set aside.

In  a large sauce pan whisk together the sugar, cornstarch, and salt.
Add the milk mixture and mix well.  Heat over medium and bring to a boil, whisking constantly.
Boil for 1 minute until thickened.

Remove from heat and stir in the butter, lemon zest, and vanilla until smooth.
Pour into the prepared pie crust.
Place a piece of plastic wrap right on the filling to keep a skin from forming while you make the meringue.
In the bowl of a stand mixer place the egg whites and vanilla and beat on high until foamy.  Add the sugar 1 Tbs. at a time and continue to beat 2 to 4 minutes or until stiff peaks form and the sugar is dissolved.
Stiff peaks are when they hold their shape and don't droop.
Spread the meringue evenly over the pie filling, sealing edges as you go.
Using a spatula press lightly and lift off the meringue to form little peaks.  Or you can keep it smooth.
Bake for 20 - 25 minutes or until golden brown.
Remove to cooling rack and cool for 1 hour or until completely cool.  Store in the refrigerator.
Slice and serve.
Mmm mmm Lemon Pie is like summer on a plate.

Enjoy ~

Serves ~ 1 - 9 inch pie

Here's the handy printable - Lemon Meringue Pie

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