Wednesday, February 6, 2013

{Lemon Meringue Pie}

Hi Friends! I know I haven't been sharing recipes but trust me, I have definitely been baking! I have made 4 different kinds of cookies & this pie in the past couple of weeks!
For the #14DaysofValentines, I wanted to bake something special for the hubs at least once. Since we have a lemon tree in our backyard, he has been begging me to make a Lemon Meringue pie for some time now. I had heard they were pretty difficult so I just hadn't had time to attempt one yet. Until yesterday.

See, Nathan and I are probably only apart for about five hours.. during the whole week.

 It's not exactly easy to surprise him with anything.

As soon as he was out the door yesterday, I grabbed my keys and rushed to the store to grab a couple of lemons and a pie shell. I know I just told you we have a lemon tree.. but the lemons have started to turn orange and I wanted to make sure that my first attempt at this pie turned out decent. So I played it safe by just buying a couple of bright, yellow lemons.

The pie wasn't at all tough to make. It was easier than I thought but harder than it looked. For some reason.. my lemon filling and the meringue separated sometime between pouring it into the pie crust and letting it sit in the fridge for 3 hours. Not sure what happened there. It was still put together well and looked & tasted great so I don't care! :) 

& By the way, Nathan LOVED it. I kid you not, 3/4 of the pie is gone. Not to mention I just made it last night and he hasn't had a piece yet today... I think I'll go eat a piece for breakfast. Lemon is a fruit & I don't feel bad.

Anywho.. Here's the Recipe! I hope you enjoy! :) 

Grate your lemons. I used a small cheese grater, worked perfect.

Add first ingredients to your sauce pan and bring to a boil

Put that kitchen aid mixer to work whipping up those egg whites. (This took forever. I am so thankful for my mixer!)

Feel free to lick the whisk. 

Pour lemon filling into pie crust.

Smooth whipped Meringue over the top. 

Bake until meringue browns & upload a picture of the finished product to Instagram ;)

Take one last terrible iPhone picture to show what you meant when you said "It separated."

What's in it:

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked (I used a graham cracker crust, trust me, you should too!)
4 egg whites
6 tablespoons white sugar
How ya make it: 

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
 Some things to note.. 
*When I watched the video, it said to put the corn starch in last.. after the lemon zest and everything else was in the pot. I am not sure if this would make a difference or not.
*Be patient with the filling. It needs to cook long enough so it can thicken. You don't want a runny pie. 
* Sorry for the lame iPhone pictures. One day this shall change!
This is not my recipe. You can find the original recipe here. 


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