Lemon Meringue Pie
Hey Y'all,
I hope that everyone is having a great week. It is so hard to believe that September is almost here. I have been busy traveling the last couple of weeks and taking last minute vacations. It is always nice to get away but really great to come home. I have also been doing some canning as well, which is really easy and cheap to do. I will be bringing y'all blogs later on about all of that. We have been doing some cooking but not as much as we should be. I like to eat out more in the summer than any other time of the year. One because it is hot and I don't like to cook when it is hot. So now that summer is coming to a close I will want to be cooking more. So you definitely be seeing more blogs. Now on to the pie, when I think about America during the Olympics I think of pie but not apple pie I think of Lemon Pie. I love eating fruits that are seasonal so lemons are in season now, so this is the perfect pie to be making.
Ingredients for the crust you will need 1 1/4 cup Flour, 1 tbsp. Sugar, 1/2 tsp. Zest of a Lemon, 1 stick chilled Unsalted Butter, and 2 to 4 tbsp. Ice Water.
Ingredients for the lemon filling you will need 1 cup Sugar, 4 tsp. Cornstarch, 2/3 cup fresh Lemon Juice, 4 large Egg Yolks, and 1 tbsp. Zest of a Lemon.
Ingredients for the meringue you will need 4 large Egg Whites at room temperature, pinch of Salt and 1/2 cup Sugar.
To make the crust blend the flour, sugar and lemon peel in the food processor. Add butter and process until mixture resembles coarse meal. Transfer mixture to medium bowl. Drizzle 2 tbsp. ice water over and stir with fork until moist clumps form, adding more ice water by the teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill for 1 hour. Roll out dough disk on lightly floured surface to 12-inch round. Gently roll up dough onto rolling pin and unroll into 9-inch diameter glass pie dish. Press into dish. Fold dough overhang under, even with edge of pie dish. Crimp dough edges decoratively. Freeze crust until firm, about 15 minutes. Preheat oven to 400. Line frozen crust with nonstick foil. Fill foil with pie weights. Bake until crust is set about 15 minutes. Remove pie weights and foil. Prick the crust with a fork about 6 times to let the steam out. Return to oven and continue baking for 10 minutes or until crust is golden brown. Remove crust from oven and reduce temperature to 350. Let crust cool on rack while preparing filling.
To make the filling whisk together sugar and cornstarch in a heavy medium saucepan to blend. Gradually whisk in lemon juice. Whisk in egg yolks 1 at a time. Stir in lemon zest. Whisk constantly over medium heat until mixture thickens and boils, about 10 minutes. How to tell it is thick is take the spoon out and swipe a line with your finger and if the line doesn't bleed then your sauce is thicken, if it does bleed keep cooking for a longer. Spoon warm filling into crust; smooth top.
For the meringue you are going to need an electric mixers fitted with the whisk attachment. Beat the egg whites and salt in a large bowl until very soft peaks form. Gradually beat in sugar, continue beating until mixture is stiff and glossy. Using a silicon spatula, spread meringue over warm filling, covering to crust edges and creating peaks and swirls. Bake until meringue is pale golden, about 15 minutes. Cool pie completely on rack and serve.
I hope that everyone is having a great week. It is so hard to believe that September is almost here. I have been busy traveling the last couple of weeks and taking last minute vacations. It is always nice to get away but really great to come home. I have also been doing some canning as well, which is really easy and cheap to do. I will be bringing y'all blogs later on about all of that. We have been doing some cooking but not as much as we should be. I like to eat out more in the summer than any other time of the year. One because it is hot and I don't like to cook when it is hot. So now that summer is coming to a close I will want to be cooking more. So you definitely be seeing more blogs. Now on to the pie, when I think about America during the Olympics I think of pie but not apple pie I think of Lemon Pie. I love eating fruits that are seasonal so lemons are in season now, so this is the perfect pie to be making.
Ingredients for the crust you will need 1 1/4 cup Flour, 1 tbsp. Sugar, 1/2 tsp. Zest of a Lemon, 1 stick chilled Unsalted Butter, and 2 to 4 tbsp. Ice Water.
Ingredients for the lemon filling you will need 1 cup Sugar, 4 tsp. Cornstarch, 2/3 cup fresh Lemon Juice, 4 large Egg Yolks, and 1 tbsp. Zest of a Lemon.
Ingredients for the meringue you will need 4 large Egg Whites at room temperature, pinch of Salt and 1/2 cup Sugar.
To make the crust blend the flour, sugar and lemon peel in the food processor. Add butter and process until mixture resembles coarse meal. Transfer mixture to medium bowl. Drizzle 2 tbsp. ice water over and stir with fork until moist clumps form, adding more ice water by the teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill for 1 hour. Roll out dough disk on lightly floured surface to 12-inch round. Gently roll up dough onto rolling pin and unroll into 9-inch diameter glass pie dish. Press into dish. Fold dough overhang under, even with edge of pie dish. Crimp dough edges decoratively. Freeze crust until firm, about 15 minutes. Preheat oven to 400. Line frozen crust with nonstick foil. Fill foil with pie weights. Bake until crust is set about 15 minutes. Remove pie weights and foil. Prick the crust with a fork about 6 times to let the steam out. Return to oven and continue baking for 10 minutes or until crust is golden brown. Remove crust from oven and reduce temperature to 350. Let crust cool on rack while preparing filling.
To make the filling whisk together sugar and cornstarch in a heavy medium saucepan to blend. Gradually whisk in lemon juice. Whisk in egg yolks 1 at a time. Stir in lemon zest. Whisk constantly over medium heat until mixture thickens and boils, about 10 minutes. How to tell it is thick is take the spoon out and swipe a line with your finger and if the line doesn't bleed then your sauce is thicken, if it does bleed keep cooking for a longer. Spoon warm filling into crust; smooth top.
For the meringue you are going to need an electric mixers fitted with the whisk attachment. Beat the egg whites and salt in a large bowl until very soft peaks form. Gradually beat in sugar, continue beating until mixture is stiff and glossy. Using a silicon spatula, spread meringue over warm filling, covering to crust edges and creating peaks and swirls. Bake until meringue is pale golden, about 15 minutes. Cool pie completely on rack and serve.
I love this pie!!!!!!!!!!!!!! It is so light and refreshing. I love how you get that tartness from the lemon. Then the sweetness comes in from the meringue. The crust is very delicious it isn't as flaky as I wanted it. Also next time i am making it I am going to double the filling mixture. There was more meringue than filling and I love more filling than meringue. You can make this for any occasion and people will love it. Also if you don't like lemon, you can do orange or lime. Just add a little bit of food coloring if you are doing lime because it will come out yellow not green. I hope that your family enjoys this as much as mine did. Next time I am going to bring you a craft that you can do with you kids crayons, Melted Crayons. It is so fun and easy to do. Great for going back to school year gifts. Hope that everyone has a wonderful weekend and see y'all next time.
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