Friday, May 17, 2013

Lemon Meringue Pie

Getting ready for summer.

As I mentioned in my last post, I have been very much in the mood to bake with citrus lately.  In fact, I have been baking with more fruit in general.  Expect a post to come shortly for some Strawberry Muffins.  Now, when I say shortly you may be doubting me because my posting has seriously dropped off since having Noble.  Well, Noble is nine months old now so I figured it is high time I get back to this little blog of mine.  I really hope to not disappoint you. For those bloggers who have full-time jobs outside the house and a little one running around, I really commend you for being on top of everything!

Now, back to this pie.  Believe it or not, but I had never made a lemon meringue pie prior to this one.  I went to my go-to source for new recipes, and came back with this recipe.  Overall the pie was really delicious, but a little too sweet.  In the future I will cut down the amount of sugar.  I have modified the recipe below to adapt for my suggested changes.

Lemon Meringue Pie
recipe from

1 (9 inch) graham cracker pie crust, prepared
2/3 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/4 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
4 egg whites
6 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C).

To Make Lemon Filling: In a medium saucepan, whisk together 2/3 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.