I had given-up on making lemon meringue pie because quite frankly my lemon meringue pies always came out awful. I went to a family picnic and low and behold somebody had made a lemon a homemade lemon meringue pie. I was a bit skeptical to try it because I was convinced it too hard to make a great lemon meringue pie. I tried it and tried it again, the pie was fantastic. I asked for the recipe and the host said that it was from the Joy of Cooking cook book. The next day, I went to my neighborhood bookstore and purchased the Joy of Cooking cook book.
My cousin recently mentioned that she was having trouble making one of her favorite pies, you guessed it, a lemon meringue pie. So, I told her my history with making lemon meringue pies and then pulled out my Joy of Cooking cookbook.
If you have struggled with lemon meringue pie give this recipe a try and then go out an buy the Joy of Cooking cook book, because I know you will become a fan.
This recipe does require a little extra time and prep, but so worth the extra effort. Before preparing lemon filling, measure out all ingredients for meringue. You want to pour the meringue over hot filling
- 3/4 cup Sugar
- 2 tablespoons Cornstarch
- 1/8 teaspoon Salt
- Grated Zest of half a lemon
- 1/4 cup water of orange juice
- 1/4 cup fresh squeezed and strained lemon juice
- 3 large egg yolk
- 1 tablespoon Butter
- Soft Merigue
- 1 tablespoon Cornstarch
- 1 tablespoon sugar
- 1/3 cup water
- 4 egg whites (1/2 cup) at room temperature
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar- preferably superfine
- Preheat oven to 350F. Bake for 10 minutes until or until meringue is golden brown
- In a not reactive small pan whisk together, the first 7 ingredients Then add Butter. Cook over medium heat, whisking constantly to prevent scorching
- Continue stirring until mixture comes to a simmer and thickens Then continue to cook, whisking briskly for about 30 seconds. Remove from heat cover surface with wax paper or parchment paper
- When Meringue is ready, pour filing into a fully baked pie shell. Then top with meringue, making sure meringue touches the edge of the crust.
- In a small sauce pan thoroughly mix 1 Tablespoon sugar and cornstarch
- Stirring briskly, bring mixture to a boil Then boil for 15 second. Remove from heat, cover and let sit
- In a clean glass or metal bowl - bowl must be clean- add the egg whites beat on medium until frothy
- Add vanilla and cream of tartar. Beat until soft peak forms
- Gradually beat in superfine sugar
- Beat on high speed until peaks are very stiff and glossy, but not dry
- Reduce speed to very low and beat in the cornstarch paste one tablespoon at a time
- When paste is incorporated, increase speed to medium and beat for 10 seconds.
- Immedieately spread meringue over hot lemon filing. Spread meringue so that it touches pie crust