Lemon Meringue Pie (4 stars)

47
Lemon Meringue Pie
5/13/12

A friend told me he took his wife to an urban planning meeting for Mother's Day. I wasn't sure that would work with Kerry so decided to go with flowers and a pie. I asked her which pie we should make on Mother's Day and she chose Lemon Meringue from the Lion House pie book. The meringue didn't turn out and I'm not quite sure why. I have never been a fan of meringue. The lemon was excellent, very smooth and a great flavor.

Double Boiler

Baked shell

Crust: Single buttermilk crust pre-cooked

Pie with wax paper

Filling:
1-1/2 cups sugar
7 Tablespoons cornstarch
5 egg yolks
2 cups water
1/2 cup lemon juice
2 Tablespoons butter

Meringue:
5 egg whites
3 Tablespoons sugar
1 teaspoon Cream of Tartar

Cutting the pie

Mix together sugar and cornstarch and pour into top of a double boiler. In a separate bowl, whisk egg yolks until well mixed. pour 1/2 cup of water into egg yolks and whisk well. Pour in remaining water an mix, add to egg yolks and stir well. Add lemon juice, stir well. Place double boiler on top of water pan and cook stirring frequently, cook for 30 to 40 minutes until thick and clear. Remove from heat, cut butter into pieces and add to hot mixture. Stir until butter is melted and well blended. Pour into baked pie shell. Cover with wax paper and place into refrigerator until cool.

Beat egg whites until foamy, stir in 3 Tablespoons sugar and 1 teaspoon and continue beating until stiff. Spoon on top of lemon pie. Bake at 425 F for 3 to 5 minutes, or until meringue is lightly browned.

Mother's Day pie

Lion House