Lemon Meringue Pie…take 1

by J.S. on January 17, 2011

in Recipes,Uncategorized

This weekend was my first attempt at Lemon Meringue Pie. Every time I cook I learn something about myself. One of those lessons is that I get bored very, very quickly. Anything that requires close observation is probably not for me. Which brings me to this pie. I normally steer clear of these things but figured since it’s a new year it may also be a new me. Well, it wasn’t. As you can see by the slightly brown meringue. So the first attempt didn’t rock anyone’s world, but fear not, I refuse to let this pie or my ADD beat me. I’ll give it another go…eventually.

By the way, the pie still tastes awesome, burn and all.

Ingredients (recipe adapted from The Commonsense Kitchen)

Lemon Filling:

  • 6 egg yolks (reserve whites for meringue)
  • 2 whole eggs
  • 3/4 cup sugar
  • 1 tablespoon grated lemon zest
  • 3/4 cup plus 2 tablespoons on lemon juice
  • 2 tablespoons butter cut into pieces
  • 1/2 teaspoon salt
  • 1 (9-inch) pre-baked pie shell
  • 1 recipe Meringue, recipe follows

Directions

Adjust the oven rack to the middle position. Preheat oven to 350 degrees F.

Whisk egg yolks, whole eggs and sugar in medium size mixing bowl and set aside.

In a medium saucepan, combine the egg mixture, lemon zest, lemon juice and salt add the butter and set the pot over heat (if possible start whipping the egg whites now). Whisk to combine. Stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, keep whisking until thickened and reaching 170 degrees.

To make meringue, in a metal bowl, using an electric mixer, beat the egg whites. When they begin to foam, add the sugar, lemon juice, salt and vanilla. Beat until its between soft peaks and stiff peak form. The Meringue can sit while you finish the filling.

Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:

  • 6 egg whites
  • 1/4 cup of sugar
  • 1/8 teaspoon of lemon juice
  • pinch of salt
  • 1/4 teaspoon vanilla extract

Yield: topping for 1 (9-inch) pie

{ 1 comment… read it below or add one }

1 Brandi January 17, 2011 at 8:46 pm

Such a gorgeous pie! I was just wondering what I was going to do with my leftover lemons…

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