Saturday, August 10, 2013

Summer is Pie Time

We love pies in our house and our favorites are Blueberry and Lemon Meringue. I found this recipe in the newspaper in Ann Lander's advice column. Weird place to find a recipe, but it is the most fail-proof Lemon Meringue recipe I have found. I cut out the recipe and it is getting very frail! So I'm adding it here for when the newspaper crumbles.

Lemon Meringue Pie

1 baked and cooled 9 inch pie shell (I use Pillsbury pie crust - to help pie crust retain its shape while baking, add some type of weight in the middle such as a smaller pie plate with beans or rice in it.)
1 1/3 cups sugar
6 tablespoons cornstarch
2 cups cold water
1/3 cup freshly-squeezed lemon juice (more if you like an Uber lemony taste)
3 egg yolks
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter


1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
7 tablespoons sugar
1 teaspoon vanilla
1 pinch salt
In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water. In a small cup/bowl,combine the egg yolks with lemon juice; whisk until well mixed. Add to the sugar cornstarch mixture; whisk until mixed. Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this. Remove from heat. Add/mix in the lemon extract, butter and vinegar; stir thoroughly. Pour the lemon mixture into cooled pie shell; set aside to make meringue.
To make meringue:
A quick tip: I put my Kitchen Aid stainless steel bowl in the freezer with the whisk attachment.  Also, you may think the cornstarch mixture is strange, but it helps make a glossy, fool-proof meringue that browns wonderfully.

Blend/whisk the cornstarch and cold water in a small saucepan. Add in boiling water, and cook, stirring until clear and thickened. Let mixture stand until COMPLETELY COLD. With an electric mixer at high speed, beat the egg whites until foamy. Gradually add in sugar, and beat until stiff but not dry. Turn mixer to low speed; add in pinch salt and vanilla. Gradually beat in the cold cornstarch mixture. Turn mixer again to high; beat well. Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.

Set oven to 350°F, and bake for 10 minutes, or until the meringue is lightly browned.