When life gives you lemons….. make a pie! August 15th is National Lemon Meringue Pie day. I don’t know who makes this stuff up, but it’s an excuse to try something new. I’ve never made a lemon meringue pie before, and actually I’ve never eaten a lemon meringue pie before!
My blog post about Blueberry Bars received the most likes. And I realized that the correlation between like and sugar was probably pretty accurate. And when my Goat Cheese Cheesecake became my top post, I knew I’d have to venture into the baking world some more.
Stuart was my sous chef in this endeavor. And we had a great time together in the kitchen. Our song (Then, by Brad Paisley) even came on Pandora! Stuart started the lemon filling on the stove while I separated the eggs and made the meringue.
Lemon Meringue Pie
- 9 in pie crust, baked and cooled
- 1 1/4 C sugar
- 1/2 C flour
- 1 1/2 C water
- 1/2 tsp salt
- 3 eggs, separated
- zest of 1 lemon
- juice of 1 1/2 lemons
- 1 tbsp butter
- 6 tbsp sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- In a saucepan whisk together flour, water, salt, and 1 1/4 C sugar. Bring mixture to a boil over medium heat, stirring constantly. Once at a boil, cook for one more minute – still stirring constantly – or until the mixture becomes gelatinous. Remove from heat.
- Temper the egg yolks by whisking in 3-4 tbsp of the mixture. Pour egg yolks into the saucepan, return to the heat, and cook one more minute – stirring constantly.
- Stir in butter, lemon zest, and lemon juice. Pour mixture into the baked pie crust.
- Preheat oven to 350 degrees F.
- Use an electric hand mixer to make the meringue by beating the egg whites with vanilla, cream of tartar, and 6 tbsp sugar. Continue to beat until stiff peaks are formed.
- Top pie with meringue. Make sure to “seal” the meringue to the crust.
- Bake for 12-15 minutes until the meringue is golden.
*This recipe is adapted from http://www.texascooking.com/recipes/lemon-meringue-pie.htm*