Lemon Meringue Pie

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Welcome to the zesty wonderland of our Lemon Meringue Pie extravaganza! Picture this: a golden, flaky crust that cradles a sunshine-infused lemony filling so bright it could rival a summer day. Each slice is a symphony of tangy and sweet notes, dancing on your taste buds like a culinary masterpiece. But wait, the pièce de résistance is the cloud-like meringue topping skillfully whipped to perfection, creating peaks rivalling mountain ranges. Biting into this citrusy sensation is like a culinary voyage to a lemon grove, with the added delight of a celestial meringue crown. Prepare to embark on a flavour journey that will leave your taste buds singing a sweet and sour-symphony!

Recipe

Filling:

·  1 cup extra-fine white sugar

·  2 tablespoons all-purpose flour

·  3 tablespoons cornstarch

·  ¼ teaspoon salt

·  1 ½ cups water

·  2 lemons, juiced and zested.

·  2 tablespoons butter

·  4 egg yolks, beaten.

·  1 (9 inch) pie crust, baked – I used a frozen pie pastry and precooked and cooled

Meringue:

·  5 egg whites (old eggs work best - also packaged egg whites are not recommended as you won't get the volume.  

·  1/2 cup extra-fine white sugar

Cooking Directions

Preheat the oven to 325 F

Pie Filling

Mix the sugar, flour, cornstarch, and salt in a saucepan.  Next, stir in the water, lemon juice and lemon zest.  Cook over medium heat until your mixture comes to a boil, stirring frequently.  

Next, gradually add the hot sugar mixture to the egg yolks.  Stir thoroughly, and then return to the stove and bring to a boil.  The mixture should be thick and glossy in appearance when done.  Pour the filling into the cooled pie shell.  

Meringue

Beat the egg white in a glass or metal bowl until soft peaks form.  Next, add the sugar and beat until stiff.  Spread over the lemon filling while the filling is hot.  The hot filling will help to bond the meringue to the pie.  I like to seal pie to the edges of the crust.  

Bake for about 20 to 25 minutes until your meringue topping is a wonderful golden-brown colour. 

Tip: If you plan to eat your lemon meringue pie on the day it is made, do not refrigerate it, as it causes the meringue to weep. However, if your lemon meringue pie is not fully eaten on the day of making, you should refrigerate it for food safety reasons.  With the left-over pie, I add toothpicks to the pie and cover it loosely with storage wrap.  I will still taste yummy, but there will be some weeping and shrinking of the meringue. 

Dive into the world of dessert wizardry with Ellen Britt where her recipes are the ultimate cheat code to turn any kitchen into a sugary wonderland. From gooey chocolate concoctions to fruity dreams, Ellen's recipes are like a secret passage to dessert heaven, making every cook feel like a baking maestro.