Lemon Meringue Pie

Round one

During my trip to North Carolina last week, someone in the family casually mentioned that “everyone has a go-to recipe.” My anxious, anal-retentive brain immediately searched the archives to discover what my go-to recipe might be, but I came up blank until I realized I was staring the answer right in its lemony face.

Billowy, marshmallowy toppping

Lemon meringue pie is the first pie that I ever baked from scratch since it has always been the most-demanded pie at all of our family functions—this pie is probably more often at my parents’ dinner table than I am. This Thanksgiving, my mom shuffled (grudgingly) down the stairs at 7:00 a.m. to double check “one last thing” for me as I prepared the meringue, and she couldn’t help but protest that she was mad not to be getting a lemon meringue pie in San Diego that day. And now, everyone might be a little screwed since my sister didn’t get one in Pittsburgh, and the pie was the easy favorite at my new other family’s Thanksgiving, but they might not get one next year. The good news for me (and soon to be you) though, is that having this pie recipe up my sleeve means I have a portable tradition—no matter where I am for what holiday, this pie always represents good food and good family.


Recipe and a photo after the jump!

Dutch apple pie, lemon meringue pie, and a pot of wheat-free apple crisp for Grandpops

Lemon Meringue Pie

Adapted from the Joy of Cooking
 

One half recipe of your choice of pie crust, fully baked

For filling

1½ cups sugar

6 tablespoons cornstarch

¼ teaspoon salt

½ cup cold water

½ cup fresh-squeezed lemon juice

3 egg yolks, well beaten

2 tablespoons unsalted butter, cut into small pieces

1½ cups boiling water

1 teaspoon fresh lemon zest

For meringue paste

1 tablespoon cornstarch

1 tablespoon sugar

1/3 cup of water

For meringue

4 egg whites, at room temperature

½ teaspoon vanilla

¼ teaspoon cream of tartar

1 cup sugar, preferably superfine

Meringue paste (above)

1. Roll out pie crust and set into a nine-inch pie pan. Poke holes in the bottom of the curst with a fork, then line the bottom of the crust with a piece of foil, shiny side down. Cover the foil with dried beans, rice, or pennies (these are your pie weights), and make sure they’re pushed up around the edges of the crust without actually touching. Bake for 15 minutes at 425 degrees Fahrenheit. Then, remove foil, push down any bubbles in the crust with the back of a spoon, and return crust to over for another seven to ten minutes, or until golden. Remove. Reduce over heat to 325 degrees Fahrenheit.

2. Make paste for meringue. Combine cornstarch and sugar in a small sauce pan; gradually stir in water to make a smooth, runny paste. Bring to a boil over medium, stirring gently all the while, and boil for 15 seconds. Remove from heat and cover.

3. Make the lemon filling. Combine sugar, cornstarch, and salt in a heavy two- to three-quart saucepan. Gradually blend in the water and lemon juice until smooth. Whisk in the three egg yolks until thoroughly combined, then add the butter. Slowly add the boiling water, stirring all the while. Bring mixture to a full boil over medium, stirring gently. Once it begins thicken, reduce heat and simmer for one minute. Remove from heat and stir in the zest. Pour filling into baked pie shell, and quickly cover with a piece of plastic wrap to trap the heat (which is necessary for anchoring the meringue).

4. Make the meringue. In a clean glass or metal bowl, beat egg whites on medium until foamy. Add vanilla and beat until soft peaks form. Then add the tartar, and gradually add in the sugar, beating after each addition. Beat on high until peaks are stiff and glossy, but not dry. Reduce speed to low, then beat in the meringue paste (step two) one tablespoon at a time. When fully incorporated, increase speed to medium and beat for ten seconds.

5. Uncover pie, and using a rubber spatula, dollop meringue around the perimeter of the pie, making sure it touches the curst at all points. Then, fill in the middle of the crust with the remaining meringue, accentuating peaks as you please. Pop the pie into the oven (heated at 325 degrees) for 20 minutes. Remove and let cool for a few hours. Stored in refrigerator, pie should be good for three days.