Lemon Meringue Pie

For Easter weekend, Michael’s family invited us over for ham dinner.  We never admitted it, but we were pretty stoked someone decided to host a last minute get together. 



When we asked what we could contribute, dessert was requested. 



The great Spring weather was the perfect sign for me to finally tackle a Lemon Meringue Pie.  It’s just such a good weather dessert to me.



This seemed like the scariest of all pies to make.  Yet again, I was afraid for no reason.  It’s definitely not rocket surgery and after years of fearing pie baking I’ve made about a dozen of them in recent months…all of which have been delicious.  This was definitely no exception.



I turned again to the trusty Robin Hood cookbook.  That bad boy has never steered me wrong.  Every recipe I’ve tried has turned out great! 



(Baking no-no: Don’t use a metal bowl for your meringue like I did…the egg whites won’t get quite as stiff as they should…use a glass bowl.  Lesson learned.)

I pinched back on the amount of sugar the original recipe called for and squeezed a little extra fresh lemon juice into the custard and what we landed up with was a pie everyone enjoyed.



Add this one to the keepers file.  Next time we might need a double batch.

Lemon Meringue Pie
adapted from The Robin Hood Canadian Flour Cook Book

Ingredients:

Crust
1 cup flour
1/2 tsp salt
1/3 cup shortening, chilled
2-3 tbsp cold water

Filling
1 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1 1/2 cups water
3 egg yolks, slightly beaten
juice of two lemons (at least 1/4 cup)
zest of one lemon (at least 1 tbsp)
1 tbsp butter

Meringue
3 egg whites
1/4 tsp cream of tartar
1/3 cup sugar

Directions:

1. Preheat oven to 475 degrees.
2. Prepare crust:  Spoon flour into dry measuring cup. Level off and add to mixing bowl. Add salt. Stir well to blend.
3. Using a pastry blender (or two knives) cut in the shortening until particles are the size of small peas. (I actually prefer to blend with my hands).
4. Add water a little at a time, mixing lightly with a fork. Shape dough into a firm ball with your hands.  Round up and flatten slightly.
5. Roll out dough on lightly floured surface to a circle 1/8” thick. Place carefully in a 9” pie plate.
6. Prick sides and bottom of crust with a fork.  Bake for 8-10 minutes until lightly golden. Let cool.
7. Reduce oven temperature to 425 degrees.
8. Prepare filling: Combine sugar, cornstarch and salt in a saucepan.  Add water gradually, stirring until smooth.  Cook over medium heat, whisking constantly until mixture thickens.  Removed from heat.
9. Temper the egg yolks: Stir a small amount of the warm mixture into the egg yolks. Then add the egg mixture to remaining mixture and stir quickly and thoroughly.
10. Return to heat and bring to a boil.  Remove from heat, whisk in lemon juice, lemon zest and butter. 
11. Fill baked shell with warm filling.
12. Prepare meringue: Beat egg whites and cream of tartar until foamy.
13. Add sugar gradually, continuing to beat until soft peaks are formed.  Spread over filling, sealing to edge of crust to prevent shrinking.
14. Bake pie at 425 degrees for 4-5 minutes until meringue is golden.
15. Let cool and enjoy!

(Crust can be prepared in advance.  Filling should be warm when meringue is added.)