Lemon Meringue Pie |
The Recipe: A long-time favorite pie in the South and the Midwest, especially among men. Not too sweet, not too sharp, a classic!
The Conversation: What holiday do we celebrate on March 14? Hint, it's Pi Day!
Good morning, class.
What holiday do we celebrate on March 14th? [Puzzled looks. Furled brows.]
A hint? What might hungry mathematicians eat on the 3rd month’s 14th day? [Suddenly a confident hand shoots up.]
Very good! Yes, class, today we celebrate Pi Day to honor pi, the revered mathematical constant of 3.14 and a trillion more digits.
On Pi Day, we make pie, today a classic recipe from America’s south and heartland, a lemon meringue pie that is citrus-sweet and meringue-light. It earns high marks for deliciousness and is perfect for early spring when we yearn for summer like a classroom longs for recess. It’s today’s homework, an A+ pie.
LEMON MERINGUE PIE
Time-to-table: 1½ - 2 hours
Serves 8
- 1 baked pie shell, cooled
-
LEMON FILLING
- 1/2 cup (100g) sugar
- 3-1/2 tablespoons (35g) cornstarch
- 1/2 teaspoon table salt
- 1-1/2 cups (335g) water
- 4 large egg yolks
- Zest & juice (about 4 tablespoons) from 2 lemons
- 3 tablespoons salted butter
-
MERINGUE
- 4 large egg whites (see TIPS)
- 1/4 teaspoon table salt
- 1 teaspoon lemon juice or 1/4 teaspoon cream of tartar (optional)
- 1/2 cup super-fine sugar (see TIPS)
Heat oven to 350F.
LEMON FILLING In a medium saucepan, stir together sugar, cornstarch, salt and water. On medium-low heat, cook until mixture bubbles, stirring often; cook for 3 more minutes, stirring continuously. Turn heat off. Whisk yolks in a bowl, then whisk in a half cup of hot mixture, then whisk combined mixture into saucepan (see TIPS). On medium-low heat, return mixture to a bubble and cook 3 more minutes, stirring continuously. Turn off heat. Add lemon zest, juice and butter, stir until smooth.
MERINGUE In a clean bowl, beat whites, salt and lemon juice or cream of tartar until frothy. While still beating, add sugar in a slow stream. Continue beating until stiff peaks form.
COMBINE Pour filling into pie shell. With a spoon, arrange meringue around the perimeter, touching but not covering the crust’s edge, then filling the center. Bake for 10 – 15 minutes until golden brown. Let cool 1-2 hours before serving.
What Makes a Lemon Meringue Pie So Yellow?
Is it the lemon juice? No, there's not enough color in lemon juice to create such rich color in the Lemon Filling. Give up? It's the egg yolks! The more yellow the yolks, the more yellow the "Lemon" Filling. Sweet, eh?!
This is my contribution to the pie recipes collecting from across the world here on Kitchen Parade, all to celebrate Pi Day and the wonder that is homemade pie with homemade pie crust.
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Very nice recipe and blog!
ReplyDeleteThanks for sharing, and happy Pie day!
Happy Pi Day! Thanks so much for hosting such a fun event. I've really enjoyed strolling through everyone's submissions.
ReplyDeleteAnd thanks for another lemon meringue recipe~ it's one of my favorites~
This has been the best event ever that I have had the pleasure of joining! Thank you for hosting this and I absolutely LOVE your blog. =D Your Lemon Meringue Pie looks very springy and delicious also.
ReplyDeleteI forgot to also say thank you for including my pie. I was having so much trouble with formatting and it was 1 a.m. by the time I said I have to get some sleep. I get up at 4 a.m. for work. So thank you very much, hugs
ReplyDeleteLemon meringue. You too, huh? Your filling sounds great. It has much less sugar than mine and is probably tangier...I think I'll try it next time!
ReplyDeleteI do want to make a Lemon Meringue Pie with the meringue on top so that I can try Aunt Hen's "No Weep Meringue." It was one of her favorite recipes to share!
Happy Pi Day!!
I like the idea of adding lemon zest to the crust! That sounds divine! :)
ReplyDeleteThat's what makes your pie crust so special here: lard and lemon zest! Now all I need is a nice cup of coffee to wash it down with.
ReplyDeleteWhat a very good idea to add lemon zest to the crust!
ReplyDelete-Elizabeth
Lovely! I think lemon meringue might just be my favourite kind of pie.
ReplyDeleteThank you for hosting this event, Alanna. Reading about your pie and everyone else's is making me think that perhaps I should gather my courage and give flaky pastry another try.
This was good. :P
ReplyDelete