Wednesday, March 19, 2014

Lemon Meringue Pie

Hello spring!  Okay maybe not because we are still suppose to get 5-9 inches of snow and I cannot see my grass yet and the weather is still not over 30 degrees.  So let me dream of a beautiful spring while eating this amazing lemon fluffy pie.

So yes making this pie is my way of telling old man winter to move out because I want grass, flowers, and warm weather.

But this is the best lemon meringue pie you will ever have and isn't it pretty?


1 stick butter (cold and cut)
1 1/3 Cup Flour
1/4 Teaspoon Salt
3-4 Tablespoon Very Cold Water

Preheat oven to 350*
Sift flour and salt into bowl and mix in butter with hands or food processor until very crumbly.  Mix in very cold water until dough forms into a ball.
Put flour onto surface and roll dough into round 1/4 thickness and 9".  Place into pie plate and bake for 20 mins take out and cool.

Lemon Filling:

1 ½ c. sugar
½ c. cornstarch
¼ tsp. salt
2 ¼ c. water
2 Tbsp. grated lemon peel
4 egg yolks
3 Tbsp. butter
½ c. lemon juice

In a medium-sized pot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly. Remove from heat and mix in with wire whip 4 egg yolks. Return to heat for 1 minute stirring constantly. Remove from heat and whisk in 3 T. butter, then ½ c. lemon juice. Pour into pie crust and cool


5 egg whites (at room temperature)
¼ tsp cream of tartar
½ c. sugar

Pre heat oven to 325*
 In a mixing bowl, beat egg whites and cream of tartar until foamy and white. Gradually add ½ c. sugar beating until stiff peaks form.
Top pie with meringue and bake about 10 minutes or until meringue is lightly browned. Chill until set.

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