You know those desserts that just take you back to your childhood? For me, that’s the Lemon Meringue Pie. This classic dessert, with its tangy lemon filling, sweet meringue topping and buttery crust, is a delightful treat that never fails to satisfy my sweet tooth. The Lemon Meringue Pie is a dessert that has stood the test of time. It originated in the 19th century in America and has been a favorite ever since. The pie is a perfect balance of flavors – the tartness of the lemon filling is beautifully offset by the sweetness of the meringue. And the texture! The smooth filling contrasted with the fluffy meringue and the crumbly crust is just incredible. One tip I always give is to make sure your meringue is stiff before you spread it on the pie. This will ensure that it stays put while baking and gives your pie that beautiful, golden brown top. I love making this pie. Not just because it’s delicious, but because it brings back such lovely memories. I hope it does the same for you.
Ingredients
- 1 c. sugar
- 1/4 tsp. salt
- 1/4 c. flour
- 2 Tbsp. cornstarch
- 1 1/2 c. water
- 2 egg yolks
- 1 Tbsp. butter or margarine
- 1/2 c. lemon juice
- grated rind of 1 lemon
Baking Instructions
- Blend together sugar, salt, flour and cornstarch.
- Stir in water.
- Cook over low heat, stirring constantly until mixture thickens.
- Stir a little of this hot mixture into beaten egg yolks.
- Combine mixes and cook a minute longer, stirring constantly.
- Add lemon juice, rind and butter.
- Pour in baked pastry shell.
- Brown in slow oven at 325° for 14 to 20 minutes or until meringue is delicately browned.
Calorie: 300
Total cooking time: 1 hour
Difficulty level: Intermediate
When Life Gives You Lemons… Make Lemon Meringue Pie
Welcome back, my dear food enthusiasts! Have you ever had one of those days where nothing seems to go right? Well, my friends, I had one of those days, and let me tell you — it was a **lemon** of a day. But, in the spirit of making lemonade out of lemons, I decided to make a Lemon Meringue Pie instead.
In the Beginning, There Was Sugar, Salt, Flour, and Cornstarch
We start off this expedition with a blend of 1 c. sugar, 1/4 tsp. salt, 1/4 c. flour, and 2 Tbsp. cornstarch. This seemingly innocent blend may look harmless, but let me tell you, it clumps together with a tenacity that rivals my dog’s determination to steal my socks.
A Low Heat Rendezvous
Next, we introduce the dry blend to 1 1/2 c. water over low heat. Now, when I say low heat, I mean the kind of heat that makes you question whether your stove is even on. Remember, patience is key here. Rushing this process could end up in a lumpy disaster.
Egg Yolks: The Unsung Heroes
The next step involves our brave egg yolks. Now, there’s a technique here where you have to stir a bit of the hot mixture into the beaten yolks. It’s like introducing a shy friend to a group of people at a party, you know? You can’t just throw them in there; you need to warm them up first.
The Final Countdown
Once the egg yolks have been properly introduced, it’s time to combine the mixes and cook a minute longer, stirring constantly. Can I just say that my arm got a workout that day? I’m talking, my biceps were screaming for mercy.
The Lemon Strikes Back
Now, the moment of truth. It’s time to add the stars of the show: 1/2 c. lemon juice and the grated rind of 1 lemon. And oh, let’s not forget our trusty 1 Tbsp. of butter. After stirring in the lemon juice, rind, and butter, you’ll notice the mixture turning into a beautiful, tangy filling.
The Grand Finale
Pour this heavenly mixture into a baked pastry shell and pop it into a slow oven at 325°. Now here’s the tricky part, you’ve got to keep a watchful eye on it. You want it to brown delicately, not burn into oblivion.
The Aftermath
After 14 to 20 minutes, or when the meringue is delicately browned (whichever comes first), it’s time to remove your masterpiece from the oven. And just like that, you’ve turned your lemon of a day into a beautiful Lemon Meringue Pie.
So, my friends, the next time you’re having a less than stellar day, remember, there’s always Lemon Meringue Pie.
