Lemon Meringue Pie

Honey and butter lemon meringue pie

I love refreshing lemon in the summer. This pie is like a cool sip of lemonade and a decadent custard pie to boot.  The trickiest part is the meringue, and those with a blowtorch, now’s the time to whip it out. The rest of us will have to use the oven. Just make sure keep an eye on the pie as the topping can burn.

I highly recommend using the crust recipe below. It’s my go-to for everything crust-related.

honey and butter, lemon meringue pie

Lemon Meringue Pie

For crust
1 pre-baked pie shell or half recipe of Drunken Pie Crust
raw rice or pie weights for weighting shell

For filling
1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup milk
4 large egg yolks
1 tablespoon unsalted butter
1/2 cup fresh lemon juice
2 teaspoons freshly grated lemon zest

For meringue
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Make shell:
On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about 1/8 inch thick) and fit into a 9-inch (1-quart) pie plate. Trim edge of dough, leaving a 1/2-inch overhang, and crimp edge decoratively. Prick shell in several places with a fork and chill, covered, 30 minutes.
Preheat oven to 400°F.
Line shell with wax paper and fill with rice or pie weights. Bake shell in middle of oven 10 minutes. Remove paper and rice carefully and bake shell until golden, about 12 minutes more. Cool shell in pie plate on a rack.
Lower oven temperature to 350°F.
Make filling:
In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap.
Make meringue:
In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.
Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.

Makes 1 Pie. Recipe courtesy of Epicurious.

Honey and butter, lemon meringue pie

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