Make It: Making My Daddy Happy Lemon Meringue Pie

My dad has always had a sweet tooth. He loves sugar, candy, pie, and baked goods. But, the one sweet that seems to be above all others when it comes to pie is Lemon Meringue.  So when I offered to whip him up the sweet of his choice for Father’s Day, that’s what he chose.

When I first put my mind to make a meringue, I was a bit intimidated. First of all, I don’t have a professional culinary torch, which is kinda key to getting that mouthwatering caramelized look to the top of your meringue. However, I decided to put my trust in the classic chef’s at Better Homes & Gardens to show me the way.

Lemon Meringue Pie:

  • 1 1/2 cups sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups water
  • 3 slightly beaten egg yolks
  • 2 tablespoons butter, cut up
  • 1/2 – 2 teaspoons finely shredded lemon peel
  • 1/3 cup lemon juice
  • 3 egg whites
  • 1 teaspoon lemon juice
  • 6 tablespoons sugar

Prepare Baked Pastry Crust. In a medium saucepan stir together the 1-1/2 cups sugar, the cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 cup lemon juice. Keep filling warm while preparing the meringue.

For meringue, in a large mixing bowl beat egg whites and 1 teaspoon lemon juice with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves. Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage*. Bake in a 350 degree F. oven for 15 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.
from the test kitchen

Note: Bakers sometimes notice that their meringues “weep” after baking. The key is to spread the meringue over the pie filling while it’s still very warm.

Overall, the pie turned out beautifully  The key is to keep it cool for as long as possible to prevent it turning into mush. Meringues are very temperamental but worth it.

Thanks and happy eats,

Lisa

P.S. Blogging brought to you today by Blizzard, the blog cat.

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