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Lemon Meringue Pie ~ The magic of egg whites

Servings 1 9 inch pie

Ingredients
  

  • For the Crust:
  • 1 C all purpose flour
  • 1/2 tsp salt
  • 1/3 C chilled lard can use shortening
  • 2-3 tbsp ice cold water
  • For the filling:
  • 1 C sugar
  • 1/4 tsp salt
  • 1 tsp gelatin
  • 1/4 C corn starch
  • 1 1/2 C water
  • 6 egg yolks room temp
  • 1/2 C freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp butter softened
  • For the Meringue:
  • 1/3 C water
  • 1 tbsp corn starch
  • 1/2 C sugar
  • 1/2 tsp cream of tartar
  • 4 egg whites room temp

Instructions
 

  • For the Crust:
  • Cut the lard into the flour and salt until you have pea sized particles. Sprinkle in the water, one tablespoon at a time while mixing until all the flour is moistened and forms a dough. Gather into a ball and shape into a flattened round. Cover with plastic and place in the refrigerator for one hour.
  • Preheat oven to 350 degrees F.
  • Roll the dough out into a ten inch circle and place in 9 inch pie pan. Form to the bottom and sides. Crimp the edges and poke holes in the bottom with a fork. Place a piece of parchment paper or aluminum foil into the center of the pie crust and fill with pie weights or dry beans.
  • Bake for 15 minutes and remove.
  • Take the pie weights out and uncover.
  • Bake for an additional 7-8 minutes or until the edges are lightly golden brown.
  • Allow the crust to cool before filling.
  • For the filling:
  • In a medium sauce pan, combine the sugar, salt, gelatin and corn starch. Add the water and heat over medium high. Stir the mixture constantly once it begins to heat up. Heat until the mixture is bubbling and thick. Remove from heat.
  • In a medium bowl, whisk the egg yolks and add a ladle of the hot sugar mixture at a time while whisking constantly until half of the mixture is incorporated.
  • Pour the egg mixture into the pan with the rest of the sugar mixture and whisk over medium high heat until thickened and bubbly.
  • Add the lemon juice, butter and zest and mix well. Remove from heat and cover with plastic to keep a skin from forming. Make sure the plastic is directly on top of the custard. Set aside.
  • For the Meringue:
  • Combine the water and corn starch and heat in a small sauce pan over low until thickened. Set aside to cool.
  • Combine the sugar and cream of tartar in a small bowl.
  • In a very clean metal mixing bowl, beat the egg whites on low speed and gradually increase speed. When the egg whites begin to foam, add half the sugar mixture one tablespoon at a time while continuing to beat on medium high speed.
  • Add the cornstarch and water mixture to the bowl.
  • Finish adding the sugar mixture one tablespoon at a time until it is all incorporated.
  • Continue to beat the mixture until it is smooth and shiny and comes out in stiff peaks when tested with a spoon.
  • To assemble the pie:
  • Preheat oven to 325 degrees F.
  • Pour the lemon mixture into the pie crust and smooth out evenly.
  • Spoon the meringue on to the pie, starting at the edges and filling in to the center.
  • Take the back of a spoon or spatula and press it into the meringue and lift to make peaks.
  • Place the pie onto a baking sheet and bake in the center of the oven for 25 to 30 minutes or until the top of the meringue is golden brown.
  • Remove the pie from the oven and allow it to cool for 2 to 3 hours. Refrigerate for one more hour if desired.
  • Slice and serve.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com