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Where There Are Lemons There Should Be Pies!

With Mother’s Day here it’s time we whip out the dessert menu to help celebrate. The dessert I’ve chosen to make for Mother’s Day is Lemon Meringue Pie. I know it’s not the healthiest choice on the menu, but it is the sweet treat that Mom deserves and will love. I was never big on Lemon pies growing up, but this year when I moved into my first house with a producing lemon tree I needed to start thinking of ways to use up all those lemons, and quick. With lemons coming out my ears I decided to try the tart taste again, and now I love it! This basic recipe makes for a fun hour in the kitchen with mom and will have everyone pucker up after it’s been gobbled down!

Here’s the recipe. Hope you enjoy!

Lemon Filling:

  • 4 egg yolks (reserve whites for meringue)
  • 1/3 cup cornstarch
  • 1 1/2 cups water
  • 1Β  cup sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1/2 cup lemon juice (or less, depending on your taste)
  • 1 tablespoon grated lemon zest
  • 1 (9-inch) pre-baked pie shell (only because I’ve never made my own shell before!)

Meringue Topping:

  • 4 egg whites
  • 1 pinch cream of tartar
  • 2 tablespoons sugar

The oven rack should be in the middle position. Preheat oven to 375 degrees F

For the meringue topping, place egg whites and cream of tartar in a large bowl and whisk until egg whites create a soft peak form. Then gradually add sugar and continue beating until stiff peaks form. This could take a couple minutes it you hand beat it, and only about 1-2 mins. if using an electric mixer.

Whisk the egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, whisk to combine the appropriate amounts of cornstarch, salt, sugar, and water. Then turn the heat to medium and, stir mixture frequently and bring to a boil. Only boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Next, you will return the egg mixture to a saucepan and turn the heat down to low and cook, stirring constantly for 1 more minute. Remove from heat and gently stir in the appropriate amounts butter, lemon juice, and zest. Then, pour the mixture into your pie shell and top with meringue while filling it is still hot. Make sure the meringue completely covers the filling and that it goes right up to the edge of the crust. Lastly, bake the whole pie for 10 to 12 minutes or until the meringue is golden. When the color looks right to you, take it out and let it cool on a rack, and when it’s cool it’s ready to eat!

For another delicious dessert, try out the Baked Pear recipe from another Eat Drink Better foodie.